March 6, 2014
We at Taro’s continue our ongoing support for the orphans of the disaster 3 years ago. We will donate $1.00 from each bowl of ramen sold between March 9-15. Three years since March 11th 2011 (earthquake and tsunami of Tohoku, Japan) Kids lost entire families in front of their eyes, living as orphans. We would like to help the orphans by donating to The Hatachi Fund (http://www.hatachikikin.com/en_about.html). Come show your support next week!
February 26, 2014
Kenji Uranishi X Taro’s Ramen – a subtle collaboration -
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February 12, 2014
Beef tongue charsiu.
$3.80 ($2 as swap for existing charsiu)
$8.00 side dish
Boil for 1.5hrs, peel the skin (takes ages!!), massage with black pepper, garlic and salt and in the oven for another hour. The texture is very unique, when cold, it is ham-like firm and when it touches hot soup, it starts to turn melt in the mouth tender. I know many Australians still have a phobia for offal but please give this one a try, you will understand why Japanese people love beef tongue so much. I am proud of this result. Unfortunately, at the moment I am feeling reluctant to put it on the regular line up since it is such a labour intensive dish. So if you want to change my mind, pls taste and give me feed back!!
January 29, 2014
Kyoto Kitashirakawa Style Ramen
The February Special is Kyoto Kitashirakawa Style Ramen. Renowned for super thick soup represented by the famous “Tenkaippin” chain. This bowl is inspired by this style. As detailed in the “about me” section, this ramen was an eye opener for me at 16 years of age. Since then, I have come this far as to open my own ramen shop. There was great feed back last August when I served it but I have revised the recipe again this time. The secret of the super thick soup is a few vegetables infused into the soup as a vegetable potage component. Topped simply with salt loin charsiu, bamboo shoots, shallots and egg. The noodles, Taro has chosen a thick and hard straight noodles with lower moisture content this time. If you were to add condiments to compliment the taste, some garlic and a tiny bit of chilli bean paste is recommended. As the thick soup gets eaten with the noodles, we don’t recommend you add extra noodles but rather go for the “Go Large” option along with extra soup. Strictly limited to 10 serves lunch and dinner .
January 14, 2014
My mother in law is in town and she brought over some dried flying fish. It is the traditional produce of Nagasaki and it produces dense clean stock. My guess is because these fellas are super fit, there is a lot of muscle and little body fat and that is the secret to the taste. In Japan some ramen shops specializes in Ago (flying fish) Dashi Ramen.
I tried making it at home. Some konbu (kelp) and ago, just before boiling, take out the kelp. Add some sake, bring to a gentle simmer, strain after 7-8 minutes.
In my bowl, I put in some chiyu (chicken fat) salt, one drop of soy sauce, one drop of brown vinegar and shallots.
I used somen noodles instead of ramen at home. Coles sells hakubaku brand ramen, udon, soba and somen, but my recommendation would be somen or udon for ramen type broth with a oil component. If using somen for soup dishes, boil only for 30seconds. The hakubaku ramen may suit some people but I find the texture too brittle, too spaghetti like.
Result, success! very fishy good bowl of beautiful golden shio soup.
BTW, Australian quarantine will not allow the commercial import of dried fish with head or guts uncleaned so this won’t be on the menu any time soon.
January 5, 2014
October Monthly Special is Tomato Ramen. It is completely vegetarian, a chunky tomato soup finished off with red wine to add richness. Topped with salad, parmesan, and Taro’s special burnt garlic oil. Matches well with our springy thin curly noodles.
December 16, 2013
We will be closed for the holidays during Dec 21 to Jan 5th.
All the best for the holidays and see you again on Jan 6th!
November 25, 2013
Don’t know why but I have not explored this part of Brisbane too much. Dropped in Bird Cage at Woollongabba for lunch today. Initially came across this place in an article in mustdobrisbane. The picture of the tasting platter lunch with 5 bowls of goodies enticed me to check them out.
Have to say I was not expecting too much as many new places have left me disappointed and the classically fitted out restaurant inside the same heritage building as Enoteca was eerily quiet from the outside. Walking in, we notice the huge ceiling fans humming harmonically and a few young chefs rhythmically prepping probably for their dinner trade. We were offered to choose a table of our fancy and we decided to take the comfy looking tall segmented booth seats.
The lunch options are attractive at $19 per dish and we ordered one of the tasting plate $19 and one of the Thai beef salad $19 as well as the lunch special beer on tap Asahi $6 and Cricketer’s Arms Lager $6.
The tasting plate had pork belly on kimchi and cucumber salad, salmon cakes on green papaya salad, greens w mushroom, chicken and eggplant yellow curry. The pork belly could have been a bit more moist and the Asian greens a tad sweet for me but the salmon cake, super! And the chicken in the curry, perfection! The eggplant I like a bit softer but the contrasting texture among the ingredients (chicken juicy sous vide? Onion, sweet and well cooked, eggplant slightly hard) showed care in the cooking. I savoured the dishes and ordered extra rice$4 to polish everything off.
The beef salad featured a decent sized sliced steak grilled medium and a very spicy papaya salad.
The desert share plate ($19 including two coffees) consisting of intentionally crunchily battered banana fritters and rich coconut ice cream and caramel gritty textured salted caramel sauce finishes off the meal in a decadent happy way. The coffee was very good too!
I imagine that the place is busier and livelier for dinner but having the grand restaurant to ourselves, hogging the comfy booth seating and taking it all in, this lunch was probably the best 73 dollars I spent for lunch in a long time. We shall be back!
November 3, 2013
Take a look at http://www.taros.com.au and click on “shots” where I speak about a deconstructed 12 course ramen themed degustation dinner I did a while back. Contains a lot of shots about my ramen making so gives you an idea of what I do!
October 31, 2013
Now Extra Junky with Backfat Topping!!
Jiro is not ramen, it is a food called Jiro.
(popular proverb among hardcore Jiro fans)
Backfat laden Shoyu Tonkotsu soup and a thick hard noodle that bites back. Heaps of sprouts and cabbage, some shallots, two slices of charsiu. Chilli paste and Dried fish powder and minced garlic also add a strong accent. Although still stoically MSG free, it is very unlike Taro to create something so loud, indelicate, this is the epitome of Japanese Bogan food. No claims accepted for garlicky smell and oily stains. Limited and will sell out.
$15.90 Mini 135g = Single
$17.90 Small 270g = Double
$19.90 Large 405g = Triple