25-29 Dixon St
Closed : Mondays
22 July 2009
I love "Chronic" Ramen .
I’m a Gumshara Tonkotsu Ramen junkie. It was twice a week in the beginning but nowadays it seems to be just once a week. The soup is very porky and dense and not for the faint of heart, but you can ask the Tonkotsu Master to make your broth less salty etc. If I am in the vicinity of Haymarket during lunchtime I always seem to end up at Gumshara.
As I previously blogged, it takes 7 days to make the chronic stock, which consists of only three ingredients – bones, water and soy. They use a truly astonishing 120kg of pork bones every day. The denseness of the soup fluctuates a little; at its most intense it is almost like gravy.
Today was the day of my weekly “chronic ramen” fix.
There are only so many photos one can take of the same thing, and I’d been dying to see the tonkotsu soup pot which the Gumshara Tonkotsu Ramen Master is constantly stirring behind the curtains so I asked him if I could one day take some photos of him at work in the kitchen. He kindly assented and said that I could go in any time.
Boxes of pork.
Some more pork, patiently awaiting the Ramen Master.
Packets of ramen.
Bench with the various condiments and additions and the area in which each bowl of ramen is put together.
Baskets of ramen being cooked
The famous Tonkotsu soup. Full of pork & collagen goodness.
Ramen Master Hiro's assistant.
And finally, Gumshara Tonkotsu Master Hiro!
An unexpected surprise was meeting Helen of Grab Your Fork there!