Experts consider ramen to be the national fixation of Japan. The dish forms part of the cultural ethos of the country. Therefore, the challenge of tossing up a perfect Poke Bowl in Port Arthur is big. At Koko Ramen, our chefs have been performing the feat excellently. Here’s how.
Preparing the broth is inarguably the most important part of the process. While noodles are widely available, stirring up the perfect broth calls for expertise and experience.
There are no shortcuts here, in spite of what various chefs tout. Making the perfect broth involves boiling pigs’ trotters and chicken bones for several hours until the broth achieves a creamy texture. When the pork is tender, the broth is concentrated and therefore rich with savor. The broth is full of umami hints, thanks to a sprinkling of shiitake mushrooms, spring onions and ginger.
Generally, Koko chefs prefer rice-based miso, which accounts for eighty per cent of production.
Miso is the key ingredient of the dish. Contrary to the widespread notion, fat forms a significant element here. At the same time, it is vital to balance it out, so our chefs are careful while seasoning the broth to make it sticky enough not to need more fat. It leaves room for customization, too.
One cannot offer Spicy Ramen in Port Arthur if the noodles are not made with kansui, which is singularly responsible for giving noodles their distinctive yellow tone and springy texture.
Pork belly is significant for yielding richness to the fat. The neck, too, is used at times. Our chefs pay special attention to keeping the meat soft and instantly yielding to the teeth, and yet not exactly melt-able. The crispness quotient should be preserved, too.
Lastly, the sauce is important for adding to the tang of the entire dish. Our chefs prefer a bit of fruitiness in the sauce, which is particularly welcome by professional testers and gourmands.
Spicy miso ramen is one of the highlights of Koko Ramen. Our chefs leave no stone unturned, to toss up a perfect bowl of ramen, one that evokes the Japanese tang with a bit of Koko here and there.