A good bowl of Ramen represents all the good things in life.
This quote is from film director Juzo Itami, and it is also the sentiment of most people in Japan.
At this moment, in the Polar Star Dormitory, Yukihira Soma separately served the rich, dark black garlic tonkotsu broth and noodles, finally placing a large piece of roasted thick chashu on top of the noodles.
"Senior, this is Yukihira Two-Sword Style: Dipping Noodles!"
The dish name was still chuunibyou, but Isshiki Satoshi, as the judge, remained unusually calm.
Unlike soup noodles, dipping noodles separate the broth and noodles. When eating, you dip the noodles into the broth and slurp them. This way of eating prevents the broth from being too hot and preserves the noodles' chewy texture, making it very popular in Japan for a time.
Upon closer inspection, the fermented golden egg noodles, the tonkotsu bonito broth simmered under high pressure for an hour, and the black garlic and bamboo shoot toppings all gave a very thoughtful impression!
Isshiki Satoshi, retracting his gaze, quickly picked up noodles with his chopsticks, dipped them in the black garlic tonkotsu broth, and slurped them up to taste.
Upon careful tasting, the temperature of the broth was not as warm as imagined. So, when the noodles were dipped into the broth, it was like stiff limbs soaking in cold water, not feeling like anything changed, and the noodles still had a slightly firm texture.
But it was precisely this unusual sensation that made Isshiki Satoshi somewhat intoxicated.
Next, a slice of chashu and a piece of pork belly were both eaten by him.
The thick chashu was large enough, and when bitten, the meat was relatively firm but not very dry. As for the pork belly, the seasoning was a bit sweeter, somewhat like braised pork, but it clearly had a faint taste of alcohol.
Finally, the flavor of the bamboo shoots was quite stimulating.
Fortunately, the black garlic neutralized it, making the taste of the entire bowl of dipping noodles more harmonious.
"Objectively speaking, you can taste that this broth is made from sufficient ingredients, with pork, bonito, kelp, and even chicken, so the broth tastes very rich but the seasoning is very light, not too salty or sweet!"
"But the so-called richness still feels very ethereal when eaten."
"I think if compared to the clear broth of Lanzhou Beef Ramen in China, this bowl of dipping noodles is very heavy-flavored."
Swallowing, Isshiki Satoshi slowly opened his eyes, then savored the taste and began to analyze.
"Senior, what is your evaluation then…?" Sōma asked expectantly upon hearing this.
"Compared to before the Practical Training, you have indeed improved a lot." Isshiki Satoshi nodded without hesitation, praising him.
…
Add the already prepared laksa paste and coconut milk to the shrimp shell broth, stir well, and bring to a boil.
Then add shrimp, Ramen, and fried Tofu, simmer for 5 minutes over low heat. Place bean sprouts at the bottom of the bowl, pour the soup noodles over them, and cook with residual heat.
Finally, place cooked egg and fish cakes on top of the soup noodles, and it's ready to eat.
"That's truly impressive, as expected of Saiba, no, no, I should call you Yukihira Senior now. Your cooking is as excellent as ever!"
Isshiki Satoshi, with a smile on his face, looked at the Ramen made by Jōichirō for a few moments and commented.
"Hmm, this is Laksa Ramen."
"I used a total of 18 spices just for the broth."
Jōichirō shrugged and said with a smile.
"18 spices?"
"All in one bowl of Ramen?"
"Dad, you use so many spices, won't it affect the flavor of other ingredients?"
Sōma, who was standing by, found it hard to believe, as in his understanding, there was no bowl of Ramen that required so many spices.
However, facing his doubts, Jōichirō merely smiled without a word, offering no explanation.
Subsequently, knowing that this bowl of Ramen might far exceed his own understanding, Isshiki Satoshi eagerly picked up a chopstickful and took a big slurp.
…
Even though the noodles had been soaking in the rich broth, when slurped into the mouth, they didn't feel soggy.
In fact, the texture remained smooth, chewy, and elastic.
The chewy shredded chicken, crispy bean sprouts, and tender egg skin, when combined, also felt completely harmonious and offered a rich layering of textures.
As a result, after sucking it into the mouth, one couldn't help but savor it carefully.
Sour.
Sweet.
Salty.
Spicy.
Umami.
When first tasted, the flavors were truly complex.
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