Chinatown’s culinary landscape continues to become far more global. “Okiboru is a new entry to the neighborhood, located at the base of the Jia mixed-use building by Chinatown’s gate. Chef Sean Park and business partner Justin Lim specialize in tsukemen, a style of ramen starring thick house-made noodles that take a dip in thick, clingy broth.
The Okiboru, aka “The Big Bowl” ($17) co-stars a gooey seasoned soft-boiled egg, pickled radish, scallion, and bamboo shoots. Park revealed that his concentrated, umami spiked pork broth takes three days to produce, three times as long as the ramen broth, and combines pork and chicken broth with shiitake mushrooms, dashi, smoked bonito and mackerel. Pork spare ribs are brined overnight, braised for four hours, seared on the grill and served over noodles with nori strips.
Park and Lim know not everybody is familiar with tsukemen, so they posted handy Eating Tsukemen – Do’s and Don’ts:
• Do look at your food angrily so it knows who’s boss.
• Don’t pour the broth over your noodles.
• Do dip noodles in broth and slurp aggressively (no one will judge you here).
• Don’t drink the broth like soup (it’s for dipping, you dip).
• Do try squeezing some lime juice on the noodles.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.