We worked hard to improve our tonkotsu ramen after your feedback last time and came up with a richer, stinkier, heavier broth (no collagen shot side orders yet @goingwithmygut) and we’re pleased to say that you liked it! It took over 18 hours of boiling and combining ingredients to make the stock and so it means [...]
About Emma Reynolds
Ramen Tasting in Tokyo, Jan 2012
We went to Toyko in January to do some ‘research’, which in our line of work means eating and drinking your way around Tokyo. Straight off the plane, we headed to our first ramen shop, Menya Musashi in Shinjuku, which appropriately, since it’s the city’s classic, serves a shoyu-based soup. Topped with a perfectly cooked, [...]
Ramen Event Yonban Me: Hokkaido-style, January 21st 2012
We were looking forward to this one. The usual 15 hour pork and chicken stock, this time with a hint of fish stock and topped with marinated, rolled pork belly and egg, sweetcorn, bean shoots and a slab of butter. Hokkaido is famed for its dairy products, so no surprise to see it on the [...]
Ramen Event, Sanban Me: Tokyo Spicy, January 7th 2012
If you’ve been following the blog, you’ll know the deal: until we find the perfect site for our – London’s first – ramen restaurant, we are offering a different variety of our very own ramen soup at lunchtime events (plus, by popular demand, a couple of repeats!) at Tsuru Bishopsgate, details of which can be found [...]
Ramen Event Niban: Tonkotsu, 10th December 2011
Our second – and once again sell-out – ramen event was a celebration of Tonkotsu, the serious ramen-lover’s holy ramen grail. So, no pressure. This was the most exciting (and intimidating) ramen dish Ken and I have turned our hands to creating and it took several attempts to understand how to free the collagen from [...]
Ramen Event, Ichiban: Shoyu
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 [...]
For what we are about to receive…Ramen
Our first ramen cooking day a couple of weeks ago at Ken’s house went pretty well. We spent most of the day boiling and skimming stock and invited a few friends over to try it. Since then we’ve tweaked the recipe and made it again in the kitchen at Tsuru Bishopsgate on Saturday for the [...]