Who doesn’t love ramen?
In today’s Hawaii’s Kitchen, we’re in for a treat! Agu Ramen Owner Chef Hisashi Uehara and Chef Tim show us how to make their kotteri tonkotsu ramen.
The tonkotsu broth is cooked daily for over 18 hours and the ramen is served with traditional thin noodles that are prepared al dente to absorb just the right amount of the flavorful, rich and creamy broth.
Each bowl is then topped with fresh house-made char sui, aji, tamago, crunchy menma, fresh negi and sesame seeds.
Agu Ramen Bistro has 2 locations, in Ward Centre and on Isenberg Street.
For more information, visit www.aguramen.com.