After making a batch of tonkotsu for my customer, I decided to take some of the leftovers and infuse it with niboshi. Tonkotsu + Niboshi = Ton+Nibo
Big time respect to this man in the red. Someday I might get to be a fraction of what he is.
I moved to New York City (a city that I never thought I’d actually live in) in June of 2013 to open up a stateside “franchise” version of Bassanova. The short story to that was that I let my dreams get taken advantage of. What lured me back to the states became a tale of lies once I arrived. So I left. And after contemplating going back to Japan, I found a way to create the Ramen Burger. I’m sure by now you know how that turned out. I was blessed and my hard work paid off. But with success, comes drama. And oh what drama prevailed.
I was asked today why I haven’t written a book. It’s not that I don’t have a desire to write one, it just seems that all anyone wants in a food book these days are recipes. Recipes aren’t worth anything without the emotional stories to go with them. So from today, I will do my best to continue blogging about the one thing that has taken me to places beyond my dreams.
Things I learned from this batch of Tori Paitan:
- With a thickness of 11 on the densitometer, man it is effing creamy!
- It seems to taste better with a shio tare. Shoyu makes it taste a little sour.
- Fish products (dashi or oils) do not seem to work well with the intense chicken flavor either.
I’m craving a Ramen Burger.
So much has happened since I last blogged. So much so that it’s been painful to even think about why I haven’t. I’ve had so much to say, but never the right moment to say it. So much to share, but never the right means to share it. For now you’ll just have to take my word for it and trust that every decision I have made (and will make) is not for selfish fame or fortune, but for the greater good of continuing to live the ramen dream in all of us. If you would like to hear these stories in person, please join me this summer as I work on my newest concept–Ramen Shack.
Beginning July 11th at the new Smorgasburg Queens in Long Island City, I will be serving different styles of ramen (hopefully) every Saturday until they kick me out of the building. With only three weeks to go, as you can see I have nothing but a logo. Pressure time!!!
At least I got my design sketched out. Now to work on recipes!!
Check out the recipe here!