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I learned about this "never-ending stew" type of thing from my favourite recipe for (mall type) teriyaki chicken: https://cheftalk.com/threads/sarku-japan-chick

I learned about this "never-ending stew" type of thing from my favourite recipe for (mall type) teriyaki chicken: https://cheftalk.com/threads/sarku-japan-chicken-teriyaki.15974/#post-151424 https://cheftalk.com/threads/sarku-japan-chicken-teriyaki.15... Highly recommended.

bitxbitxbitcoin 5y ago
In my time working in Asian restaurants, I heard that some states do have laws against "never-ending stews" or soups that were started X hours ago (12-24) and that was the reason why certain noodle soups (ie pho or ramen) in some areas just don't quite have that authentic taste and other areas are truer to it.