Love Ramen? Your holidays are about to get 5 times better!
To celebrate a very successful year of ramen, brothers Solon and Terry Wong decided to throw a 3-day event showcasing five different variations of the Japanese specialty.
From December 28-30, 2017, enjoy 3 days of ramen, as well as other very special features, at Eros Asian Eatery. The dish is normally only offered at the restaurant on Saturdays, where they have a lineup start before the doors open for business and sell out within a couple hours.
If you don’t eat pork, don’t worry. All the ramen that Eros serves are made with a chicken and dashi based broth. Here are three of our favourites:
You may have seen us recently asking if the Tantanmen was the most popular ramen dish in Windsor. The dish is a recent addition to the world of ramen, taking its flavours from Sichuan cooking, offering a much spicier take on a more traditional ramen dish. It has become a smash hit for the west end restaurant, with owners (and brothers) Terry and Solon saying it accounts for half their sales on Saturdays.
Miso ramen gained popularity in the mid 1960’s, originating from Northen Japan where colder weather demanded a heartier bowl of soup, but is now a Japanese classic. Before you event taste its bold flavours and aroma, the first thing that will jump out as the blow is placed in front of you are the colours, in particular the bright yellow from the sweet corn.
Shoyu is a soy sauce that was introduced to Japan by Buddhist monks in the 7th century and it’s still going strong.
Traditionally it’s paired with clear to brown chicken, seafood, and occasionally pork or beef-based broths, though these days shoyu is used willy-nilly by ramen chefs throughout Japan. It’s very common to see creamy tonkotsu pork broths flavored with shoyu, for instance.