| Samurai Noodle |
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| Tuesday, 03 January 2012 13:58 |
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Samurai Noodle spearheaded the ramen craze in Seattle. The ramen menu is expansive, though Samurai is probably best-known for its tonkotsu ramen. The broth is made from long-cooked pork bones and bacon fat, yielding a sort of liquid bacon. (If this scares you, note that there are vegetarian options, including konnyaku noodles.) In the broth are thick slices of tender pork, wood ear mushrooms and green onions; you can purchase a wide variety of extra toppings, though you’ll certainly want to add pickled ginger and sesame seeds from the condiment tray at your seat. The house-made noodles have perfect texture, and in addition to choosing how long the noodles are cooked, you can substitute the thicker, slightly jagged noodles for the thinner, straight ones that are specific to the tonkotsu broth. Review by Jay Friedman - December 2011 Samurai Noodle Related Article: |
| Last Updated on Thursday, 05 January 2012 02:23 |
