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Tsujita does tsukemen right. The thick dipping soup and the big bowl of noodles. Other ramen shops that serve tsukemen don't give you enough. Taishokan in Japan where tsukemen originated, has huge bowls of tsukemen noodles, equal to about three regular servings.
The reason that the egg is not runny is because you wait till the end to eat it... They are all cooked to be runny at the beginning. The longer you take to eat it, the less likely that it's not runny. Daikokuya's tonkotsu ramen noodle is actually considered medium, not thick. Tsujita's tsukemen noodle is thick. (Almost udon thickness). BTW. although great by US standards, they are middling by Japan standards.
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Ugh. Got kotteri style just once and it was the only time. Why you’d want clumpy, fatty chunks in your broth is beyond me..Daikokuyas regular soup broth is delicious and my go to!❤
Haha. I feel you. I just love seeing those fatty chunks floating around though. Just soo fatty, i love it haha. And yes daikokuya tonkotau is still the number 1 in my book. Stay young, stay hungry Kel.
Uhhh-why is he grabbing noodles bare-handed? Also, not ONE Japanese fella making the food...hmm... I wouldn't be interested in trying a place like this.
I went to Daikokuya a few months ago and can honestly say it was the worst ramen I’ve ever had. It was pretty flavorless. The egg was overcooked and didn’t have much flavor. The chashu was pretty much the same. Dry and flavorless. Maybe I went on an off day, but I doubt it could get much better.
