I’ve managed not to break anything this week.
It’s an improvement over last week.
I actually did something to take care of myself – I went to the acupuncturist. As I’m tying this, I realize I should have taken a pic of my back. She cupped me and it looks like I was attacked by an octopus. #hurtssogood
Instead, the above is the pic of the blue cheese olive martini and lobster sliders I had after my session. Vegas joined me after she finished her session.
That was Monday though. Below is what I ate yesterday, including one of the best meals in recent memory! Be sure to link up to Jenn’s WIAW baby at the bottom!
Vegas is back in town, so my half cup of black coffee was delivered bedside. Then I got up and made our morning cocktails.
That was followed by my new obsession – Avocado Toast with Dukkah. I literally cannot get enough of this spice blend!
After the gym, Vegas and I crossed an item off of my bucket list – ramen from Menya Ultra. The chef/owner has received awards in Japan, been written up in Eater, and visited by Andrew Zimmerman. The wait times can be intense at the San Diego branch, but it’s worth the hype.
We were told the gyoza is amazing, so we started with that. Our source was correct. I think this might be the only time in my life I’ve had gyoza that wasn’t frozen!
After eating way too many of those, I processed to eat way too much of my bowl of ramen. The noodles are made in-house. The broth is the perfect umami flavor. So addicting that you cannot stop eating it. You won’t want to stop eating it!
I ordered the classic: Tonkotsu Ramen. It’s in a rich soup of pork broth, soy sauce, and fish oil.
Vegas went with the Miso Ramen. It was equally good, but the flavor was totally different.
In the miso version, the pork broth is flavored with housemade miso, fish oil, and garlic oil.
Let’s talk about noodles though. At Menya Ultra they close between 3 and 5:30 pm to make fresh noodles. That’s how fresh these noodles are. All 55 pounds of them per day. That’s a TON of noodles!
The dough is simple – just alkaline water, salt, and a special flour imported from Hokkaido, Japan. That special flour must be the special sauce because the noodles are perfect. Flavorful, light, and almost bouncy.
This video about how the noodles are made is mesmerizing.
HAHAHAHA! That was a GIANT bowl of ramen late in the afternoon. Vegas and I came home and plopped on the couch for the rest of the evening. There were a few dark chocolate squares consumed though. 😉
I could literally eat that ramen every day.
Have you ever had handmade ramen?
Are you a martini fan? I always order one if they have good olives!