[過去ﾛｸﾞ] ラーメン二郎 相模大野店 40 (345ﾚｽ)
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222: (ﾜｯﾁｮｲ 6739-lF7+) 2018/07/11(水)17:58 ID:ET4wK4N/0(5/5) AAS
Ramen Jiro is of course technically ramen, but it is somewhat different from any other ramen
in Japan. It is tonkotsu broth with shoyu added, but the broth is more like a thinner
(but very rich) pork gravy and in most branches it has a large amount of suspended fat
(abura). The noodles are (typically) very thick and chewy but not quite as eggy or yellow
as regular ramen noodles, and many of the branches make their own, if you see a big green
or blue machine that looks like a weaving loom and has flour all over it somewhere in
the shop, that's what they make them with. The pork is a very rough cut, usually from
the tenderloin but sometimes from some less recognizable part of the pig, and occasionally
will be mostly fat. The veggies are usually cabbage or moyashi (bean sprouts), and each
branch has its own ratio of the two. Add to this a large amount of chopped garlic
(if you want it), usually fresh but not always, and then a few individual stores have optional
toppings such as eggs (raw/"nama", 生 or boiled/yude, ゆで), cheese, curry or extra fat
from the soup pot, and then curry powder or black pepper on the counter. Many Jiros
do not have tissues to wipe your mouth with, or spoons for the broth.

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