Sunday, July 31, 2011

Pork bone seafood tsukemen from Menya Shinchan

What kept me coming back to Menya Shinchan were the different types of broth for their ramen which I haven't tried in entirety. This was my first tsukemen. Reminded me of a very thick fish soup with bits of braised charshu. Possibly with bonito. While I couldn't quite place my finger to what about it that was tonkotsu, it certainly carried enough elements of that to remind me so. On the other hand, I probably might not have identified the pork bone base in a blind taste test.

The thick noodles were firm and chewy but weren't chilled. Did the job of a quick dinner that also didn't make me perspire overly in the evening humidity. I did finish up most of that soup as well.

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