Naruto’s favorite noodle broth can be enjoyed at the Ramen bar

20 minutes at 20 you know. But also Naruto, at least in his animated version. The report ? That’s the Pasta Cosi video series, dedicated to pasta 20 minutes launched earlier this year and which this week pays homage to ramen, the favorite dish of the manga hero whose name, Naruto, derives from narutomaki. It is a slice of fish with a pink spiral that is placed at the end of the preparation of the ramen.

“Yum”, it’s that good

In any case in Japan, because at the Ramen bar, an excellent Parisian restaurant specializing in pasta broth, the Naruto spiral was left out. And it is deliberate. “Narutomaki is nice, but it doesn’t add much in the way of taste,” says chef Charlotte Peyen, as if to best deal with our poor Naruto. This does not prevent the 30-year-old woman from taking the noodles out of her bowl with ease and swallowing them “slurping” as is customary in Japan. “I admit he’s not very sexy,” laughs Charlotte.

We must admit that this in no way detracts from the quality of the shoyudare ramen that the chef has prepared for us, one of the traditional versions of this specialty, whose very thin fresh noodles are served in a mixture of chicken soup (wings and carcasses cooked for four hours in a well-skimmed broth) and “dare”, a base consisting of a skilful mix of soy sauce, mirin, fruit, vegetables and even caramel … “You can prepare this broth at home, but it takes a while ‘of time and space, ”he sighs.

Vegetarian version with fried tofu

Having worked with stars before seeing her passion for ramen blossom with specialist Ippudo, Kodawari or Hara-Kiri, this former architecture student with a passion for cooking (and tattoos) often serves up her bowls of noodles with meat ground in sesame sauce. It’s Supa Black Tan, the best-selling Ramen bar. There is a chicken version and others, vegetarian, with fried tofu or pak choy in a miso soup and soy milk.

20 minutes he opted more classically for Pork Shoyu with slices of braised bacon, the famous “chashu” cooked at low temperature for ten hours for exceptional tenderness. It is this version, which we liked, that we chose to detail step by step in the video above.