This week's Takeaway - Japanese tonkotsu ramen, fried chicken and miso BBQ mushrooms

I love making ramen…… It takes days but days well spent. Lots of organic pork bones, trotters and boiling chickens get simmered for a couple of days to release ALL of their flavour - with dried mushrooms, dried sea weed and all manner of spices. It becomes rich and indulgent - almost creamy. The we have pork belly cooked until just falling apart, chilled, pressed and sliced thinly, alkaline noodles with just a bit of bite and then some green freshness, a hint of chilli, an unctuous egg. Everthing you want in a bowl of noodles! On the side we’ve got the best fried chicken - Kara Age - a light corn flour crust, juicy within, and some barbecued shiitake mushrooms glazed with miso and chillo then barbecued. I can only make 50 portions this week - 25 on friday, 25 on Saturday so book ASAP here

All the meat is organic from Hay Farm and every ingredient and technique is authentic and thought through - Spent hours (and a fortune!) in Exeter’s very good Asian supermarkets today….

Have a great week

Luke