Mostly shio, and the seafood/tonkotsu (魚介豚骨) one they use for tsukemen.
wccl123
I love super thick jiro style tonkatsu! Paitan too which is difficult to find good ones.
ladyarizel06
gyokai base. paitan is great too.
Huntnor_Gatheror
Exactly like this
misogichan
Miso
kaaawah
Yes
Roller_Bonez
I don’t know what it is, but it’s red, kinda grainy, salty Got ginger in its and spicy. I love it. Whatever that is, it’s a must. Thick noodles, rich broth… preferably pork. I need me some pork, the egg 😮💨
Any_Comment657
Red Tonkatsu broth has to be as spicy as possible. Thin silky noodles, corn, bean sprouts, pork chashu, kikurage, green onion, chili oil, and no egg because of allergy. It’s the most amazing ramen I’ve ever had.
10 Comments
Mostly shio, and the seafood/tonkotsu (魚介豚骨) one they use for tsukemen.
I love super thick jiro style tonkatsu! Paitan too which is difficult to find good ones.
gyokai base. paitan is great too.
Exactly like this
Miso
Yes
I don’t know what it is, but it’s red, kinda grainy, salty Got ginger in its and spicy. I love it. Whatever that is, it’s a must.
Thick noodles, rich broth… preferably pork. I need me some pork, the egg 😮💨
Red Tonkatsu broth has to be as spicy as possible. Thin silky noodles, corn, bean sprouts, pork chashu, kikurage, green onion, chili oil, and no egg because of allergy. It’s the most amazing ramen I’ve ever had.
Tonkotsu in Hakata.
Yes