Ramen at Yours?About me
From my kitchen in Dublin
I’m Danny. I make ramen in small batches of 40 bowls. I take care of the long jobs here, then pack the broth, noodles and toppings separately so you can finish your bowl at home.
What goes into my shoyu tonkotsu
The pork broth gets twelve hours on the stove. Shoyu is the soy sauce that seasons the bowl. I roll and cut the alkaline noodles myself so they have a little bite when they meet the hot broth.
For the toppings, I roll pork belly into a spiral and braise it with soy, mirin and ginger. A marinated egg and a handful of sliced green onion finish the bowl. You’ll find the choices and allergen details for each batch on the menu.
See you at collection!
Danny