On “Game of Thrones,” Drogon the black dragon is the fiercest beast in Khaleesi Daenerys Targaryen’s flock. Or maybe it’s a murder of dragons, which would be more appropriate. Anyway, Drogon gets a far bigger spotlight than siblings Rhaegal and Viserion on GOT. At Kai Ramen, the Sherman Oaks Plaza spinoff of an Alhambra ramen house that debuted in early June, Sapporo native Tomo-san also employs three dragons.
In Kai Ramen’s case, Red Dragon is the name for the fiercest ramen thanks to the addition of chile paste. White Dragon is relatively mild, touting a pat of butter and corn kernels. Black Dragon ($10) features tonkotsu, a rich pork broth base cooked for 12 hours, along with an earthy black sesame float. Scallions, crunchy wood ear mushrooms, sesame seeds, bean sprouts, a medium-cooked egg, and a central thatch of bonito shavings help to round out the bowl. Thick broth clung to “jumbo” noodles, which I substituted for prescribed thin noodles. In this case, black dragon might not have spit the most fire, but I still enjoyed my ramen bowl.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.