Usually when I make tonkotsu, I add on some barbecue pork. This is what you’d usually find as an appetizer at a Chinese-American restaurant – the bright red edged tasty sliced pieces. Well, I was fortunate and on my birthday, my wife and two sons accompanied me to Uwajimaya, a Japanese supermarket in downtown Seattle. I wanted to find the real stuff – the chashu pork. After a lot of going from one end of the deli to the other, confusion with what I was looking for and finally almost giving up, a man brought me a nice package of freshly sliced chashu pork. I had him slice even more and now I have a nice stash of it in my freezer. This will be the first one I’ll be using this with – pretty excited! Now the bowl version of this product no doubt comes with a dehydrated slice of chashu pork which is very nice too! Let’s have a look at this one!
Here’s the back of the package (click to enlarge). Probably contains pork and fish. To prepare, add noodle block to 500ml boiling water. Cook for 1m30s. Add sachet contents to a bowl. Add in liquid and broth while stirring. Enjoy!
The noodle block.
The soup base sachet.
A light, cream color powder.
An oil sachet.
A seasoned oil with small pieces.
Finished (click to enlarge). Added chashu pork, Salad Cosmo mung bean sprouts and kizami shoga. The noodles are a tad thinner than the regular Raoh noodles and straight. Good chew and firmness – definitely liked these for tonkotsu. The broth is a rich, creamy pork wonderzone of happiness and glee – definitely my favorite tonkotsu instant so far. This is excellent. 5.0 out of 5.0 stars. JAN bar code 4902105900758.
A nice little Raoh TV advertisement.