Tokusen Toroniku Ramen at Santouka
I recently tried the deliciously creamy Tonkutsu broth served at the Toronto branch of Hokkaido Ramen Santouka. In order to prepare the soup, pork bones are simmered for about 20 hours before vegetables, dried fish, kelp and other ingredients are added to the mix.
With the toppings served separately, the signature Tokusen Toroniku Ramen comes with slices of rich and fatty Toroniku Cha-shu (simmered pork cheek (jowl) meat), menma (bamboo shoots) and kikurage (jelly ear). Of course, I had to add an egg on the side. Yum!
Worth a visit if you are in the area.
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Tokusen Toroniku Ramen at Santouka

I recently tried the deliciously creamy Tonkutsu broth served at the Toronto branch of Hokkaido Ramen Santouka. In order to prepare the soup, pork bones are simmered for about 20 hours before vegetables, dried fish, kelp and other ingredients are added to the mix.

With the toppings served separately, the signature Tokusen Toroniku Ramen comes with slices of rich and fatty Toroniku Cha-shu (simmered pork cheek (jowl) meat), menma (bamboo shoots) and kikurage (jelly ear). Of course, I had to add an egg on the side. Yum!

Worth a visit if you are in the area.

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