NAKAMURA Torigara Chicken Ramen Kit [中村屋 鶏ガララーメン] 2 servings
A two serving chicken ramen kit built on a torigara, or chicken bone, broth in the Nakamura style, paired with Slurpeak's thin, angel hair like dried noodles made with American-grown wheat. The noodles are crafted to feel fresh and springy in the bowl, while the soup base layers soy sauce, chicken fat, yuzu oil, mirin, sake, and aromatics for a clear chicken depth with a soft shoyu backbone and a quiet yuzu lift.
Bring the soup base to temperature, boil the noodles in plenty of unsalted water, drain, and combine. Finish with the dried scallion and cabbage, then build the bowl with toppings you like: a soft boiled egg, sliced chashu, blanched greens, menma, nori, or a small squeeze of yuzu or lemon. A clean, comforting bowl that feels close to a ramen shop meal while staying easy to prepare at home.
Made by Slurpeak in New Jersey, the at home ramen brand from Chef Shigetoshi “Jack” Nakamura, one of Japan's widely recognized ramen masters and the chef behind Nakamura on New York's Lower East Side. The Torigara style connects to the chicken ramen that helped define his reputation in New York.
A two serving chicken ramen kit built on a torigara, or chicken bone, broth in the Nakamura style, paired with Slurpeak's thin, angel hair like dried noodles made with American-grown wheat. The noodles are crafted to feel fresh and springy in the bowl, while the soup base layers soy sauce, chicken fat, yuzu oil, mirin, sake, and aromatics for a clear chicken depth with a soft shoyu backbone and a quiet yuzu lift.
Bring the soup base to temperature, boil the noodles in plenty of unsalted water, drain, and combine. Finish with the dried scallion and cabbage, then build the bowl with toppings you like: a soft boiled egg, sliced chashu, blanched greens, menma, nori, or a small squeeze of yuzu or lemon. A clean, comforting bowl that feels close to a ramen shop meal while staying easy to prepare at home.
Made by Slurpeak in New Jersey, the at home ramen brand from Chef Shigetoshi “Jack” Nakamura, one of Japan's widely recognized ramen masters and the chef behind Nakamura on New York's Lower East Side. The Torigara style connects to the chicken ramen that helped define his reputation in New York.