Ramen toppings: chashu, egg and the rest
Tender pork, sweet corn, crisp sprouts. The toppings change the next bite.
Ninja City
Ramen from our photo archive. See the menu for current toppings.
What’s on our Tonkotsu
Our Tonkotsu comes with braised pork chashu, half a soy egg, roasted corn, sprouts, scallions, sesame seeds and nori. The broth and noodles stay the same as you work through it, but the toppings give you different textures and flavors.
Corn adds sweetness; sprouts add crunch.
Scallions bring a sharper onion bite.
Nori is the seaweed sheet. It softens where it meets the broth.
Sesame adds a nutty flavor.
What is chashu?
Chashu is a seasoned meat topping for ramen, commonly pork. Braised versions are cooked until tender, then sliced. You’ll see rolled and flat pieces, and cuts beyond pork belly.
Ours is the braised pork on the Tonkotsu. It’s a separate part of the meal from the pork-bone broth underneath. We also offer chashu pork belly as a bun filling, alongside other choices such as BBQ pulled pork.
The soy egg
A seasoned ramen egg is called ajitsuke tamago, often shortened to ajitama. Soy sauce is a common part of the marinade; the seasoning and yolk texture depend on the recipe.
Our dinner ramen bowls each include half a soy egg, and you can add an extra soy-marinated egg. Eat it whenever you want. There’s no special rule about saving it or having it first.
The spicy chicken bowl changes the toppings
Our Spicy Korean Fried Chicken Ramen has crispy chicken, woodear mushrooms, onion, scallions, nori, sesame seeds and half a soy egg over pork tonkotsu broth.
The chicken and mushrooms give it a different texture from the pork-and-corn combination in our regular Tonkotsu. If you like the chicken crisp, try a piece before it spends much time in the broth.
Keep reading
Korean fried chicken at Ninja City
Further reading