Ramen Hitoyoshi: a generous chashu tonkotsu bowl!
Tonkotsu ramen at Ramen Hitoyoshi in Tiong Bahru: a creamy pork-bone broth loaded with 5+ chashu slices, a jammy ajitama, wood ear and scallions.
Dinner with BB at Ramen Hitoyoshi in Tiong Bahru, a tonkotsu ramen with a serious stack of chashu. 🍜😋
What was in the bowl:
- Creamy tonkotsu broth: a milky pork-bone soup
- 5+ chashu pork slices layered right across the bowl
- An ajitama (marinated soft-boiled egg), halved, with deep orange jammy yolks
- Kikurage (wood ear mushroom) clumped in the centre
- Chopped scallions on top
- Thin straight noodles underneath
Hitoyoshi is named after a town in Kumamoto, and the broth leans that Kumamoto tonkotsu way: a creamy, milky pork-bone soup with real depth, a touch darker and richer than the usual. But the selling point of this bowl is obvious the moment it lands: the chashu. Five-plus slices fanned across the top, far more than the usual two, almost hiding the noodles. It was a little paler than the deep-braised dark chashu you often get, more lightly brined, tender and easy to pull apart.
The ajitama was spot on, that gorgeous jammy orange yolk (we split it, half each), and the wood ear added a nice chewy crunch that soaks up the broth. The thin straight noodles slurped up well underneath it all.
A generous, comforting bowl. Next time I would add the garlic black oil for an extra smoky note.
Overall: 4 / 5. 😋👍🏼 A rich tonkotsu broth piled with tender chashu and a perfect jammy egg. Would reorder with the garlic oil.
