Friday, January 18, 2013

Ramen Yushoken

My niece Ashley said to me one time after watching cartoons, "Ninang, can you make ramen?"

Apparently, there's this cartoon character that loves to eat ramen. Hence, the question.

I honestly answered "Sorry, I don't know how to make ramen." The non-instant one, at least.

She said "But Ninang!!!! You know how to cook everything!"

My thought balloon: "Um, Sweetie, thanks for the vote of confidence, but, I don't know how to cook everything, remember that botched fortune cookie that we made?"

I've researched and watched videos on how to make the perfect ramen. It takes forever to make the broth. My immediate solution was to find a really good ramen place (Ukokkei in San Lorenzo Village is good, but quite far), Kenji Tei in BF recently closed its doors. The place has to be within twenty minutes from our place (do you know how impatient a six-year old gets during long trips on a hungry stomach?!), the ramen has to be good so that I don't have to make a "better" one at home. Sheesh!

Anyway, I saw a blog about Ramen Yushoken in Molito, Alabang which had favorable reviews. It is within driving distance from our home, so Hubby and I scoped it out one evening.

Hubby ordered the Shio Ramen (P320), which is kinda milky. Not too salty and really quite delicious. He had Sapporo beer (P160) with his Ramen.


I ordered the Miso Ramen (P380), which I wasn't too pleased about since it was way too salty for my taste. I originally ordered the Shoyu Ramen, but they ran out of broth.


We paired our ramen with Aji-tamago (P160). A soft boiled egg marinated (or boiled?) in a special broth. Hence, the brown outer coloring.



We also ordered Gyoza (P150), which I really loved. It was cooked perfectly and the wrapper was crispy (others tend to be a bit mushy). Hubby isn't fond of ginger and wasn't too keen about this dish.


Ramen Yushoken is on soft opening, the signage isn't up yet. It took us two rounds around the the mall to look for it. Ramen Yushoken is right beside Omakase, in case you can't find it either.

Overall though, I would like to give it another try and see how the Shoyu Ramen is. Because it's the kind that I really like and what I usually order in Ramen houses.

Ramen Yushoken, as I previously mentioned, is on soft opening. A lot of orders got delayed, other orders got forgotten or wrong dishes were delivered to the table while we were there. The Japanese guy seating beside us waited more than half an hour for his cold ramen. I thought he was gonna be pissed, but no, thankfully. The restaurant was full when we arrived, I suggest you come early if you want to try it out. Hopefully though, they will improve their service and orders will arrive promptly next time.

Let's see what the six-year old Ashley's verdict will be when we take her and her brother Jayjay to check it out.

3 comments:

Socky said...

A good ramen broth takes patience to make, but maybe you can try for one of your Sunday family lunches. I've been meaning to make one too, and keep the broth in stock. Here's a recipe: http://www.seriouseats.com/2012/02/how-to-make-tonkotsu-ramen-broth-at-home-recipe.html?ref=search

Leica said...

The ramen houses here in Manila claim that their broths are simmered for ten hours. Yikes! I saw a tutorial from a Japanese chef that makes it for two hours. Will check your link too and see.

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