I suspect the tonkatsu sauce would be a bit strong on okonomiyaki, but I will try it next time to see. Abura soba, waiting to be mixed and eaten. The name “katsu-don” (カツ丼) came from two words, “tonkatsu” (トンカツ, deep fried crumbed pork cutlet) and “donburi” (丼, large bowl). But I don't! I especially love takoyaki, okonomiyaki, tonkatsu and yakisoba but for the life of me I can't the difference between the sauces. Press question mark to learn the rest of the keyboard shortcuts. In fact I always confuse okonomiyaki and yakisoba sauce. I have tonkatsu sauce and okonomiyaki sauce in my fridge right now, and they are so similar in some ways, but still seem to have a unique character. I love Japanese food and have been eating it for years. Tonkotsu means 'pork bone' in Japanese. In particular, the okonomiyaki sauce is sweeter, and thinner, and has a somewhat distinct spice bite. Shio means 'salt' in Japanese. Publish-date: Aug 09 2017 Update-date: Aug 06 2019, 7 Best Tonkatsu Restaurants in Tokyo: A Cutlet above the Rest, 12 Popular Shinjuku Restaurants - Yakitori, Sushi & More, 6 Delectable Japanese Beef Dishes from Gyutan to Hambagu, Tokyo Sukiyaki Restaurant Guide: 9 Simmering Hot Pot Havens, Best Thai Restaurants in Tokyo and What to Eat There, Robatayaki: Japan’s Lesser-Known But Unmissable Grilled Dining. I wish they'd expand, although I'm lucky enough to have the Chicago one in close enough proximity. You'll find it in various shapes and flavors.

*Quality* food pr0n, discussion, videos, recipes & blogs about Japanese cuisine. (The White and Pink Thing on Ramen), Japanese Soy Sauce Types And How To Use Them. Kyushu The swirl in the middle is reminiscent of a famous whirlpool called the 'Naruto Whirlpool' in western Japan, hence the name. Menma is pickled bamboo. Out of all the tonkatsu (fried pork cutlet) restaurants in Tokyo, numbering in the thousands, nowhere seems to do it as well as Tonki near Meguro Station. I hope that you found this article insightful.

You know, it does seem really close. What's great about this franchise is that many locations are open from lunchtime until the wee hours of the night; You can order extra toppings (pork, seaweed, green onions, and eggs) for about ¥100 per kind.

If you prefer spicier Worcestershire sauce, that’s OK too. In addition to the ramens listed here, there are plenty of ramens that I didn't cover. Abura soba usually includes basic, classic ramen toppings served on top of noodles that you mix together before eating. They're all different, but tonkatsu, yakisoba, okonomiyaki, and even worchestershire sauce can generally work in place of the others in a pinch. The difference in these soups comes from the way they are cooked. For example, finding real Okonomiyaki sauce is the U.S. is almost impossible except over the internet.

Ramen broth itself doesn't contain salty ingredients. This dried seaweed is a popular ramen topping.

Moyashi (bean sprouts) are another popular topping, especially on heavier ramens. In addition to pork, almost any ingredient can be breaded in panko and deep-fried “katsu” style, including gyu (beef) katsu, menchi (minced meat) katsu, ham katsu, cheese katsu, and fish katsu.

Unlike most other ramens, tantanmen is spicy, and usually contains ground pork and sesame oil. The franchise is only found in the nation's capital. Chashu is traditionally made from pork, but nowadays, it isn't uncommon to see chicken chashu as well.

Take a ramen-making class with a local Tokyoite: To be considered a 'ramen noodle,' a noodle dough has to contain kansui (かん水), a salty, alkaline liquid that is mixed with the flour and other ingredients to give the noodles their characteristic springy texture. Beer is available for ¥400., We highly recommend one located in the Nishi Shinjuku area. Thus, the tare used to make shio ramen is salt-based. Ajitama are made by soaking a perfectly cooked hard-boiled egg in flavoring.

I it is a pork or bacon okonomiyaki it would be really great. Since the noodles don't rest inside the soup for very long, a tsukemen soup is usually stronger than a normal ramen soup. Press J to jump to the feed.

But are they really the same?

Ramen soups can be divided into two types: chintan (clear soup) and paitan (cloudy soup). It’s not the healthiest food but rather comfort food. What's the difference between ramen and chuka soba? They are all the same color, just about the same consistency, smell the same etc. New comments cannot be posted and votes cannot be cast, More posts from the JapaneseFood community. Recipes and your homemade dishes are especially welcome. Visiting Tokyo? Like the noodles, there are too many types of ramen soups to count, and each ramen shop has its own special recipe. What is Hakata Style Ramen? The salty flavor of ramen comes from the tare that is mixed with the broth before serving. Japanese tonkatsu sauce (sousu) is modeled on worcestershire. Chintan ramens are named based on the type of salty tare mixed into the broth. You can also order "tsukemen" which means that the noodles will be served separately with a dipping sauce. A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in dashi with sweet soy sauce.

No, they're not exactly the same.

Extra-thick soup with noodles on the side. Besides the usual crispy-breaded-pork-with-rice combination, they also have a vast repertoire of innovative tonkatsu dishes such as their Mille Feuille Truffle Katsu (S$26++) that sees a massive cult following.

However, if you want to read more about ramen, check out the link below to see more of our ramen-related articles and ramen restaurant recommendations! Although many chintan ramens also contain pork bones in the broth, tonkotsu ramen specifically refers to pork broth that has been boiled until an emulsion is formed, giving it a cloudy appearance. The noodles are on the al dente side, and the soup is deep-tasting and rich, made from miso and soy sauce. Hi Hannah, Your’s is an excellent question. It is pork chop breaded with flour, egg, and Panko (bread crumbs), then deep fried. Try to take out from the restaurant, if you don't have seat in the shop. Maybe with minced green onions on top to support the stronger flavor of the tonkatsu sauce.