I love ramen. If there is one food I am deeply sentimental about (other than a perfectly seared and rested steak), it’s this one. As Teresa and I were sitting about reminiscing our travels in Japan, missing deeply the likes of Suzuran and other ramen shops in Japan, I set out to make a batch of really good tonkotsu (pork flavor) ramen at home.
It’s hard to know how just how good ramen can be if you’ve only had the cheap packet instant stuff or americanized restaurant varieties. If you’ve had it in Japan, you know what I mean. That perfect bowl of broth, quality noodles, and Japanese style toppings like you would find in a little shop off a side street in Osaka or Tokyo. No, I don’t presume to think I can make ramen as good as those masters. I’ll still have to go back to get the really good stuff. But this came out pretty darn good.