Tagged: Japanese

0

Hakata/Tonkotsu Ramen Broth: Bliss From a Pressure Cooker in 1.5 Hours

No matter if you call it ramen or la mian; pulled noodles — the literal translation from both the Chinese and Japanese — are one of the great staple foods of many Asian cultures. I’ve always enjoyed the challenge of trying to recreate my favorite incarnations, whether it’s a Japanese version in a light dashi, China’s LanZhou specialty with a pho-like beef broth and an angry slick of chili oil curling through it, or Taiwan’s famous braised beef noodle soup studded with chunks of beef tendon.