I moved to North Carolina from Hawai’i and one of the biggest challenges was finding authentic Asian cuisine (like the kine I grew up with)
I started working at a ramen shop last year after my brother (who is now the sous chef) referred me as a server. The shop has been only open for a year since January and let me tell you I’ve had a bowl nearly every day (whether I work or not)
At 27 , I feel like I am diving into my spicy gorl era. So lately my go-to bowl has been our Spicy Tantanmen.
The first photo I had added the initial noodles, broth, and toppings along with the kaedama (替え玉 or extra noodle)
Side note: I’m going to do as intended for extra noodles and wait when I’m nearly done with the first batch in my bowl b/c as you can see it’s overflowing
The second photo I had put in two 20 oz containers of our in house made okazu rayu (chili oil) hence the redder hue
Our noodles are made in-house
As well as the broth
The ajitama eggs are peeled and marinated all within the shop
100000/10 will always and forever love our noodles
by unstablexpotato
