On August 28, Ramen Day is celebrated, but in advance, many Buenos Aires restaurants dedicated to oriental food designate this as the “Ramen Month”, in honor of the Japanese-inspired “soup” that is imposed as a winter trend.
Ramen, a typical Japanese dish, which consists of different types of noodles served in a caldo commonly prepared from pork or chicken bone and different vegetables, however, it has more than one reversal, and each place stamps its stamp on it.
Nemuri
The Nemuri family of restaurants, specializing in sushi and Japanese cuisine, incorporated the Tonkotsu Ramen to your menu: a soup based on pork brothor, ideal for winter days. Jhonny Idarraga, its executive chef, developed this dish on a broth that takes more than six hours to cook. As cashu or protein, it has slices of bacon sealed and marinated in tare, a special dressing that has kombu seaweed, ginger, soy, and mirin, among other ingredients.
In addition to the egg, which is also marinated in the tare, and its mayu (garlic oil), it has alkaline noodles, which are made thanks to a homemade kansui, which gives elasticity and prevents them from breaking. Nemuri Tera (Cabrera 5102), and Nemuri Sushi (Moldes 1502) are open from Tuesday to Sunday from 7:30 p.m. to 11:30 p.m. and have their own delivery service.
Fabric Sushi
The restaurant chain recognized for its Rolls this winter the à la carte ramen in five versions: for seafood lovers the proposal is Nippon Thai; and for those looking for a vegetarian option there is Kombu Veggie; that are added to the classics beef udon (with meat), Chashu Buta (with pork), and Kyoto (with chicken).
Koi
Asian street food with a silver flavor reversed the ramen, dumplings, baos and buns, adding a local imprint. With four stores to its credit (it has just added a new one in the Villa Urquiza neighbourhood), the chain developed by John Manuel Lopezbets on ramen in its winter menu: a very long cooking broth Y an egg mollet to the middle that ends the plate.
This Japanese soup has four versions: Shio Tonkotsuwith a thick pork broth, smoked bacon, memna, pickle, negui, and smoked black garlic oil; misowith chicken broth, white and red miso mix, chashu bondiola, carrot, roasted corn, negui, and lemon and ginger oil; Shoyu Garlic, pork broth, confit garlic and soy base, shiitake, negui, fried ginger, bondiola chashu and black garlic oil; Y Hot Misothe super spicy version, with chicken broth, spicy miso base with coconut milk and Szechuan pepper, chashu bacon, kombu, negui, radish sprouts and aromatic orange oil.
“We devised an executive menu, an easily accessible proposal and we began to have a lot of movement, both day and night, so we were tempted and opened a second location,” López explained. They are also found in the Mercat de Villa Crespo and in Belgrano (Blanco Encalada 2982).
Orei Ramen
The local located in the pedestrian near the Chinatownand at the foot of the Barrancas de Belgrano station, it has become a must in the area, where the public queues to try the famous ramen by chef Nikkei Roy Asato.
Here ramen fulfills its function as “street food that sweeps Tokyo and New York”: the Japanese spread it throughout the 20th century. And Asato and his women’s brigade, prepare it in three versions: vegan, based on akusay, turnip and miso; chicken (Chintan Tokyo) and pork (Paitan Hakata). And the touch is put by each one with spicy, black garlic, liquid salt, miso or soy sauce.
Recommended the traditional Chintan Tokyo Style: clear chicken broth, ajitama (boiled egg, soaked in soy sauce for a day), kikurage (ear mushrooms), tofu, sea salt, sesame oil, negi (green), and alkaline noodles.
mirutaki
A restaurant specializing in ramen and sushi, Mitutaki is always packed. And the hit of the place is the Tonkotsu Ramen: a pork broth that has been cooked for more than 12 hours, alkaline noodles kneaded by its own staff and different toppings that range from Chashu (braised pork tenderloin), negi, green onions, moyashi (bean sprouts), Menma (bean sprouts, bamboo), and Ají tamago (egg cooked at low temperature).
It is advisable to order one to share and reserve a place for the tataki: barely seared chorizo steak in the kamado And as starters there are gyozas and octopus balls with katsuobushi, another ultra-popular street dish in Japan.
by RN
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