Monday, April 21, 2008

Say "Kurobuta"!

It's easy to find the best ramen place in little Tokyo. Just follow the line. While Mr. Ramen or whatever else on 1st street is practically empty, there is always at least a 30 minute wait outside of Daikokuya.

What makes Daikokuya so special? They use kurobuta pork! And they make their broth by boiling for a whole day. They get my vote for the best ramen in LA. Here is the Daikoku Ramen:
A hard boiled egg that's been soaked overnight. Noodles done just right. That wonderful, wonderful broth that just spells out "comfort food." Sumptuous pieces of kurobuta, topped with lots of green onions. Oh and the sesame seeds. Yum.

Let's look closer at our lovely fatty kurobuta shall we? ;)
The kurobuta is so tender that it feels like it would just melt in your mouth. No more of that chewy chashu in my ramen for me.

The whole thing is definitely fatty. That is probably why it tastes so good that you want to just gulp down the broth from the entire bowl. When I eat this I always think about the last ramen scene from Tampopo. You pick up your bowl, gulp down the entire thing. Ahhh.

(If this doesn't seem to do it for you in terms of fattiness, feel free to order the kotteri style for extra back fat in your broth!)

327 E. 1st St
Los Angeles, CA 90012

Daikokuya on Urbanspoon



Daikokuya is fantastic. Nice post.

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