Best now, its rainy season ☔️

With it being hot here in California I wasn’t thinking Tonkotsu. I typically make it in the Winter. I had about 12 lbs of bones in my freezer that I wanted to use, so, I went for it. Homemade chasu, spicy pork mince, 24HR tamago soak, shoyu tare and homemade devils sauce.

Tasty ramen with tomago!

Shibi kara maze soba from Dashi Men in Nishinomiya. Fishy, spicy, numbing with wide, flat noodles. Sprinkled with Szechuan peppercorn, sansho and several other types of chili. I grabbed a side bowl of the chili sauce that is filled with little fishies. We had a coupon for free karaage. Dive rice at the end was a must, even if I was already stuffed. This was quite satisfying 😋

I forgot the name of this restaurant from the philippines, but i js love the combination of the toppings.

Tonkotsu broth, Chasu Pork Belly, Pickled Shiitake, Sweet Corn, Sou Cured Local Duck Egg, Charred Scallion Oil - $38USD (copied from restaurant menu)

Very good, savory broth, was more akin to a Shoyu than Tonkotsu. Interesting flavor profile that I would love to get again. Pickled Shiitakes paired well with the broth and what I would guess to be a Sun brand noodle.

Chicken broth with basic onion, garlic, and cabbage aromatics. Homemade curly noodles at 42% hydration, chicken fat and garlic aroma oil, sous vide chicken breast, fried tomato, ajitama, and negi. First soup is shoyu tare with fish elements(mine), second is bare bones shio tare(hers). Also mine had thick cut faux menma.

Duck ramen. (Duck broth, dashi stock, shio tare, marinated Duck breast, carmalized negi, raw negi, garlic confit, Duck fat aromatic oil, pickled celery, buckwheat noodles)