Many ingredients have a place in ramen from eggs to fish cakes. However, there is one cut of pork that nearly always features ...

This ramen looks effortless in its assembly, but the key to its success is the slow-cooked intensely savoury Japanese-style stock coupled with full-flavoured braised pork and overnight marinated eggs.

It is then ready for using in ramen. Put the soy sauce ... Preheat the oven to 140C/300F/Gas 2. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion ...

Master ramen chef, Satoshi Ikuta opens Ramen Nagi’s first Orange County location in Costa Mesa later this month ...

His small menu is approachable but carefully rendered, with a few ramen varieties alongside udon soups and rice bowls. You'll want to get something with the chashu pork, which was one of the ...

The ramen is topped with chopped cabbage, bean sprouts, chopped garlic, and either three or five slices of roasted chashu pork. But prospective diners should strive to order no more than what they ...

Instead of the traditional chashu pork, it comes with thin discs of fried, shredded potato, like a paper-thin latke. Ramen Nagi, 541 Bryant St., Palo Alto; ramennagiusa.com. Toppings on Ramen Dojo ...

The ramen brand has been expanding since June ... including its soy braised chashu pork belly and ajitama (marinated soft boiled eggs). Also famous are its flavor-packed "bombs"—which range ...

With locations in Palo Alto, Los Angeles and San Diego, Ramen Nagi, purveyor of hakata-style ramen, will extend its California footprint into Orange County next month. The Tokyo-based eatery will ...