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 [...]
Ramen Tasting in Tokyo, Jan 2012
We went to Toyko in January to do some ‘research’, which in our line of ...
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, 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 [...]