The base is a simple ramen broth – finding a good bowl in Japan after all, isn’t rocket science. The broth however is added over a layer of light soy sauce to create a layered, dept of savoury flavour. In go the noodles, soft and slippery yet still retaining a certain firmness in their bite – the perfect textural add-on. Now this is where the magic happens. A ton of garlic cloves are washed clean, patted dry and dropped into a wok with a smidge of oil to create a quick browning garlic confit of sorts. While in a confit the cloves are fully submerged in olive oil and slow cooked in a controlled temperature, from the looks of it, the gas under the wok is set on a high, the sesame oil pooled in it is ready to blaze – and flambe theatrics take care of the rest as the cloves are confidently flipped around till they turn softly charred on the outside, and pulpy on the inside. Enough is poured on to the ramen bowl in waiting to create an entire layer of quick-fix confited garlic. Bean sprouts and chopped spring onions are added at the centre, adding some fresh crunch for the first few slurps.
