Place: Hokkaido Ramen Santouka, Bellevue
Price: $12.50 (for a 7 ounce portion, with a 4.5 ounce portion available for $11.50)
In the bowl: Broth-less ramen in a soy sauce-based sauce, with chunks of chashu (braised pork belly), menma (fermented bamboo shoots), kikurage (wood ear mushrooms), and ribbons of green onions.
Noodling around: Ramen fans who don’t feel like slurping soup noodles in the summer will find joy in mazemen, Santouka’s seasonal offering. This is ramen without the soup, making it a “dry” dish that’s still full of the regular ramen components. No pork fatty “tonkotsu” broth, but the chunks of chashu will satisfy your porcine cravings. Menma and kikurage are mixed in, and the whole thing is sauced with notes of soy sauce and “negi abura” (green onion-infused oil) sneaking through. A generous portion of green onions top the noodles; the curly ribbons are fun but a little too large in terms of flavor balance.
If you want more: It’s nice to see takoyaki on the menu, but these “octopus balls” are frozen and deep-fried rather than made fresh. A better option is the small appetizer portion of tonkatsu (breaded pork cutlet, $6.00) that comes with a lemon wedge, karashi (spicy Japanese mustard), arugula, and tonkatsu sauce. Besides, this opens the door to the potential playful order of tonkatsu/tonkotsu.
Be aware/beware: I continue to believe that the signature tonkotsu shio ramen is the best choice at Santouka (and likely the highest quality ramen available on a daily basis in the Seattle area), but it’s nice to see new choices on the menu. Another option: toroniku goma miso ramen, with the tonkotsu broth having a nice balance of sesame and miso flavors.