Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
Ramen. Just typing those five letters brings me back to late college nights, where fears of getting cancer or permanent brain damage from microwaving food in Styrofoam went completely out the window. I’m not proud of myself, no.
I was first introduced to this stuff by my younger cousin, Laura. I recall being at my grandparents’ house and seeing little Laura probably no more than 10, eating out of the ubiquitous styrofoam cup. I had a very limited scope of exposure to ramen before college. I knew Nissin’s Cup of Noodles from Laura and one “weird” girl from high school used to munch on uncooked ramen. I don’t know how she stored it, but it was as if her left blazer pocket was a bottomless pit of broken noodles (GAG).
I went into college having a pretty negative outlook on these seemingly innocuous noodles. Well, you know what they say about college… it’s your time to “experiment”. Hit the books, hit the bottle, hit the ramen block (the shin ramyun block to be exact). Somehow by the grace of God, I managed to evade the freshman 15 and other heinous weight gains in college. Don’t worry, I’m expecting that to catch up to me soon (starting with this trip’s terrible eating decisions). Since graduation in 2008, I’ve succumbed to the ramen monster maybe three times? Not too shabby, if you ask me!
Well, this past attack was a full fledged blow. It wasn’t the normal moment of weakness I experience. This was premeditated. Ivy, Ray, and I headed into the heart of Little Tokyo and we waited. Yes, we waited 45 WHOLE MINUTES … for ramen!
Heading into Little Tokyo Plaza
Enjoying some red bean treat while we wait // A very appropriate neon noodle sign!
Long ass line at Daikokuya Ramen
After some toying with hearts – there were three “Ray” parties on the wait list, we were finally called into the temple of noodledom. Because we had ample time to decide what we wanted, we ordered immediately. One tuna sashimi appetizer and three daikoku ramen combos – one tonkatsu, one shredded pork, and one teriyaki eel (not pictured).
Ramen packed with noodles, boiled egg, scallions, bean sprouts, and sliced pork
NOT tuna sashimi // closeup on that fatty sliced pork (Chashu
tonkatsu and shredded pork
The verdict? The tonkotsu, not to be confused with tonkatsu, soup base was so rich. TonkAtsu – pork cutlet; TonkOstu – very creamy, pork bone based broth. I know, very confusing. Teddy Roosevelt once said, “Speak softly and carry a big stick.” Taking that quote completely out of context, the broth managed to have a profound and very rich flavor while still being subtle. After eating half of the delightfully thin, springy noodles in my bowl and a few bites of my pork cutlet and Ivy’s shredded pork, I realized that yet again my eyes were bigger than my stomach. I woefully admitted defeat and couldn’t even bring myself to eat the boiled egg, which Ray said was delicious.
Ray and I both agreed we liked the noodles best and regretted getting combos, as I would have easily given up my pork cutlet to make more room for the noodles. Ivy’s shredded pork was by far the best rice bowl. Sweet, thick sauce on pieces of pork belly really can’t be beat.
While Daikokuya may not broken my vow of less ramen, it did show me if you can’t beat the ramen monster, EAT the ramen monster (in moderation, of course).