The stock-making began at 12pm on Friday – 65 litres of water with 10 kilos of trotters takes a while to boil. Ken spent the next eight hours skimming the liquid and adding vegetables, chicken and fish to create what we think is our best soup stock so far. We took it off the boil at 8pm but 11 hours later, the stock was back on the heat with a slab of pork belly bobbing away just beneath the surface. Only 5 hours to go until our guests arrived.
After cooking, the pork belly and eggs were marinated in the shoyu base for a few hours. Thankfully I over-ordered the eggs, because they were so tasty we snaffled a few before service.
Soft boiled marinating eggs
Our first guests arrived at 12.45 and the freshly-made pork gyoza began to fly off the plates; four hours and 70 helpings of shoyu ramen later, our first Tsuru Ramen event was over and all that remained was a huge stack of empty bowls and a scattering of chopsticks and spoons. We absolutely loved it and hope everybody else did too.
Anzu "Guch" Hamaguchi
Empty Bowls Happy People
That was some serious pork cooking. On Sunday morning, Ken’s wife told him he still smelled like ‘sweet pig’. We were exhausted, but managed to crawl over to A Little of What you Fancy for one of the best Sunday lunches in London. Tickets are now on sale for our next four ramen events through Wegottickets – have a look at the Events page for more details. The king-of-ramen Tonkotsu event on December 10th is already sold out, but there’ll be another one on 4th Feb for which there are still tickets available (just!).
Sonja Van P with Pints
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