Yesterday, I thought I would make tonkotsu ramen for lunch today. So, last night, before I went to bed, I made half-boiled seasoned eggs (hanjuku ajitsuke tamago). The recipe can be found here.
I used two I-Wrap bags to soak the eggs in the broth. I-Wrap bags are quite versatile, and I like cooking with them.
Here are the noodles and a packet of tonkotsu broth:
The noodles are gokuboso (superfine), with a cooking time of 1 minute, and the tonkotsu broth is made by the manufacturer of the noodles. This single packet cost as much as 68 yen! I almost gave up buying it!
The labels of both products include "seasonings (amino acids, etc.)". In Japan, it is so hard to find a food product that does not contain them.
I hadn't realized that the tonkotsu broth was actually tonkotsu soy sauce flavored until I opened it. The packet clearly says it's "tonkotsu shoyu aji" (pork bone soy sauce flavored). Look at the brown not white broth.
The half-boiled seasoned egg turned out fine.
The toppings were thin slices of ham (substitute for chashu), half-boiled seasoned egg, beni shoga (pickled red ginger), and white negi (substitute for green negi).
As always, the noodles were very good,
I wasn't very much fascinated by the broth. Considering the price, however, I finished off the broth. To reduce my salt intake, I usually refrain from finishing off the ramen broth.
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I found this post very interesting since I was just asking about Tonkotsu ramen! Thanks for explaining assari/kotteri in your previous comment about Ramen.
I was reminded about some negi ramen I hate in Kyoto
I can almost see the difference in fat between your picture and this picture; still I drank all the broth. This should be an rare indulgence. :)
oops, I meant to say "ate" in Kyoto... not "hate" - big difference
Stacy: Thanks for the link. You seemed to have had a wonderful time in Kyoto.
Hmm... fatty broth, and it must have been salty, too!
I am glad, though, that I don't see any seabura (pork back fat) in your ramen (laugh)!
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