18-hour Ramen Feast Kanada-ya 15th October Two Tonkatsu X
18-hour Ramen Feast Kanada-ya
18-hour Ramen Feast Kanada-ya 15th October Mixed
18-hour Ramen Feast Kanada-ya 15th October Two Vegetarian
18-hour Ramen Feast Kanada-ya
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18-hour Ramen

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Kanada-Ya founder Kanada-San spent years developing the perfect tonkotsu (pork bone) ramen recipe, which he sold to hoards of hungry diners at his ramen shop in Yukuashi, Japan before opening his first London branch in 2014.

Kanada-San’s renowned tonkotsu ramen is made with 18-hour pork bone broth, his secret motodare sauce (flavoured with garlic, soy, ginger, chilli and porcini mushrooms, alongside several secret ingredients) and hand-pulled hakata noodles – thin, firm, ramen noodles from Hakata, Japan.

“We created the Tonktosu X ramen for our London restaurants,” says Kanada-Ya director Aaron Burgess-Smith “it combines our 18-hour pork bone broth with our 12-hour chicken broth, for a ramen that’s slightly lighter and less rich than the classic tonkotsu”. For the sliced chashu pork topping, pork collar is simmered in a mix of soy sauce, saké, ginger, garlic and chilli. The ramen is also topped with beni shoga (pink pickled ginger), takana (pickled Chinese mustard leaves), kikuarge (black wood ear fungus), spring onions and a soft-boiled egg which has been marinated in the same chashu sauce as the pork.

For the vegetarian ramen, a base broth is made using three kinds of mushroom, along with the motodare sauce and soy milk. “Vegetarian ramen isn’t really a thing in Japan,” says Aaron, “but we asked Kanada-San to develop a vegetarian option that would be just as flavourful as the classic tonkotsu, using the same umami-rich motodare sauce”. The broth is finished with a drop of mushroom oil to add a silkiness to its texture, then topped with asparagus spears, beni shoga, takana and spring onions.