{"id":225,"date":"2015-07-08T08:00:14","date_gmt":"2015-07-08T15:00:14","guid":{"rendered":"http:\/\/ikedabarry.com\/gomakedo\/?p=225"},"modified":"2015-09-18T23:52:55","modified_gmt":"2015-09-19T06:52:55","slug":"tonkotsu-ramen","status":"publish","type":"post","link":"https:\/\/ikedabarry.com\/gomakedo\/2015\/07\/08\/tonkotsu-ramen\/","title":{"rendered":"Tonkotsu Ramen"},"content":{"rendered":"

Tonkotsu ramen is a specialty from Fukuoka, Kyushu.\u00a0It is famous for its thick, pale broth made from pork bones and its rich flavour. Back in another life, Keith used to refer\u00a0to it as “dog breath ramen” when passing by the kitchen vents in Kyoto. (He doesn’t call it that any more, as you’ll read in a post to come later.)<\/p>\n

The chef at\u00a0Gonta Nagahama-Style Ramen makes it his daily mission to serve the best, most authentic tonkotsu ramen in south Osaka. He wouldn’t let us\u00a0take a photo of his broth pot, but we can tell you it was filled with big bones and murky liquid and had clearly been cooking for a long time.<\/p>\n

Click through to see the chef make\u00a0his signature dish, served with diced green onions, ginger and a couple of slices of fatty pork.<\/p>\n

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Pouring broth on the gyoza.<\/div><\/div><\/div>
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Pressing the gyoza while they cook.<\/div><\/div>
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Shoyu broth in the bowls.<\/div><\/div><\/div><\/div>
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Prepping the noodles before boiling.<\/div><\/div><\/div>
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Noodles coming out of the hot water.<\/div><\/div><\/div>
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Thick broth into the bowls.<\/div><\/div><\/div><\/div>
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Noodles in.<\/div><\/div>
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The gyoza got a nice crust on them.<\/div><\/div><\/div>
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Add some dipping vinegar for the gyoza and a cold beer.<\/div><\/div><\/div><\/div><\/div>\n

Here is Gonta on Google Maps.<\/a>\u00a0(And thank you to Google Street View for the photo!)<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Gonta Kyushu-style ramen in south Osaka.<\/p>\n","protected":false},"author":3,"featured_media":316,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[2,3],"tags":[88,97,89,85,87,68,86],"class_list":["post-225","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-go","tag-gyoza","tag-kyushu","tag-noodle","tag-ramen","tag-sakai","tag-soup","tag-tonkotsu"],"_links":{"self":[{"href":"https:\/\/ikedabarry.com\/gomakedo\/wp-json\/wp\/v2\/posts\/225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ikedabarry.com\/gomakedo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ikedabarry.com\/gomakedo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ikedabarry.com\/gomakedo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/ikedabarry.com\/gomakedo\/wp-json\/wp\/v2\/comments?post=225"}],"version-history":[{"count":16,"href":"https:\/\/ikedabarry.com\/gomakedo\/wp-json\/wp\/v2\/posts\/225\/revisions"}],"predecessor-version":[{"id":348,"href":"https:\/\/ikedabarry.com\/gomakedo\/wp-json\/wp\/v2\/posts\/225\/revisions\/348"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ikedabarry.com\/gomakedo\/wp-json\/wp\/v2\/media\/316"}],"wp:attachment":[{"href":"https:\/\/ikedabarry.com\/gomakedo\/wp-json\/wp\/v2\/media?parent=225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ikedabarry.com\/gomakedo\/wp-json\/wp\/v2\/categories?post=225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ikedabarry.com\/gomakedo\/wp-json\/wp\/v2\/tags?post=225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}