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 the pork fat and create that intensely flavoured, lip-smackingly fatty soup that Tonkotsu is famed for.
Ken started cooking at 7.30 on Friday morning. When I returned at 4, there was porky condensation dripping down the windows, a delicious aroma pushing its way through the kitchen doorway and one very happy Japanese man skimming an immense pot of tonkotsu soup in the kitchen. It took another six hours of cooking and some final tweaking on Saturday morning to complete the dish.
We’re serving traditional, freshly hand-made gyoza with our ramen, and on this occasion we also added some crisp and juicy chicken kara-age alongside.