Pictured: Tokushima Ramen
Description: Men Oh's signature tonkotsu-shoyu ramen: rich homemade Kurobuta pork-bone soup seasoned with soy sauce base. Straight medium-thickness noodles. Garnish: preserved bamboo shoots, house made chashu, sliced pork, chopped scallions, and, of course, a perfectly cooked ~4 minute boiled egg with bright yellowish-orange runny yolk.
Use of egg: half a slice of a 4-minute boiled egg faced up and half-submerged in pork broth.
Taste: if al dente is your noodle firmness of choice (as it is mine) definitely ask for firm to hard noodles upon ordering; the texture is extraordinary. The depth of pork flavor in the broth is definitely notable and is nothing like the broths you would get anywhere else in Little Tokyo. The chashu not only is nice and fatty and adds to the complexity of the soup but it is also so tender that it falls apart and melts in your mouth. The egg, as always, is the highlight: boiled in a soy sauce base, it lightly takes on the color of the base and, although the white is perfectly set, the yolk is of a sticky, honey-like consistency that gives off a sort of nutty and dense flavor.
Notes: lunchtime favorite in Little Tokyo. No lines, no wait, no starving yourself for 1-2 hours. If you aren't cholesterol-conscious, adding another egg is only $1 more!
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