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2013-02-16
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提供鹿児島拉麵；雞骨豬骨椎茸湯原來受台灣影響．椰菜，洋蔥及炸乾蔥豐富湯頭味道，但醬油較重手，蓋過其他味道．勝在有特色。或可一試。Unique Kagoshima Ramen!?Two types of noodles.Thin noodles and broth influenced by SE Asia.Good Char Siu. Substantial portion.Pretty heavy broth and ramen.Kagoshima Ramen ? After doing some "research", Zabon Ramen (ざぼんラーメン) appears to serve Kagoshima Style Ramen. It's ranked no. 28 in Kagoshima according to the Japanese Tabelog at the time of writing. Kagoshima is extremely famous for their pork - Kagoshima Kurobuta. As such, their
雞骨豬骨椎茸湯原來受台灣影響．
椰菜，洋蔥及炸乾蔥豐富湯頭味道，
但醬油較重手，蓋過其他味道．
勝在有特色。或可一試。
Unique Kagoshima Ramen!?
Two types of noodles.
Thin noodles and broth influenced by SE Asia.
Good Char Siu. Substantial portion.
Pretty heavy broth and ramen.
Kagoshima Ramen ?
After doing some "research", Zabon Ramen (ざぼんラーメン) appears to serve Kagoshima Style Ramen. It's ranked no. 28 in Kagoshima according to the Japanese Tabelog at the time of writing. Kagoshima is extremely famous for their pork - Kagoshima Kurobuta. As such, their char siu in the ramen are usually quite good too.
There is no definite prototype Kagoshima ramen. However, the common characteristics of Kagoshima ramen are:
1) Mixed broth. The main base is usually tonkotsu but is much much lighter than anything from Hakata and nearby areas (like Nagahama). It is a balanced mix of tonkotsu, chicken broth and vegetable broth. It is usually brown in colour and not as white as Hakata, and does not have such a strong pork stench. Some Kagoshima ramen broths have a lot of light chicken broth but just a bit of tonkotsu broth, so the colour is almost as light as water.
2) Cabbage: A lot of finely chopped （細切り) cabbage is used as a major topping.
3) Shiitake and Fried Onions: A lot of shiitake mushrooms and fried onions are also added to the broth. Apparently, it was significantly influenced by Taiwanese Chinese cooking by Taiwanese who arrived at Kagoshima (hence the chicken, shiitake soup and fried garlic/onions). Somewhat similar to Nagasaki Champon, also influenced by Chinese immigrants.
4) Bi Fun and Efu: Another special point about Kagoshima ramen is the noodles. There is usually two types of noodles available: A thin type similar to Taiwanese Bifun and a thick type influenced by Okinawa Soba (or like what I saw on the internet, something similar to Chinese Efu noodles.)
！(◎_◎;)
ザ ざぼん - The Zabon :
I am interested in the Okinawa Soba type thick noodle so I came here with a colleague, Mr. N.
Not extremely hard to find. Fairly near the escalator. To my surprise, there was a small queue!
Luckily, the turnover rate was quite high. We were provided with a menu and an order form while waiting outside:
They now serve seven types of ramen. Other than the new sakura ebi (prawns) ramen, which was a bit spicy, and the Miso ramen (apparently a special type of Kagoshima miso different from the Hokkaido one), the others should all be made of the same balanced tonkotsu, chicken, vegetable broth.Selections:
He ordered the "Spicy Sakura Prawns Ramen"(Char Siu, Sakura Ebi and cabbage).For once I did not order the spicy option as I'd like to know what an original Kagoshima Ramen is like. So I ordered the original "Zabon Ramen" (Char Siu, Egg, Lettuce) and choose "thick" noodles. I also ordered Gyozas and Menma.
Broth:
As expected, the broth was brownish in colour and had chopped cabbage, fried onions and shiitake:
Indeed, the tonkotsu taste was not pronounced. It was a mix of chicken, vegetable and shoyu. The taste of the chicken and shoyu was strong. The shiitake and spring onions in the broth had a pretty strong flavour. This, together with the large amount of fried onions, added complexity to the broth. This was quite interesting and unique amongst the ramen shops in Hong Kong.
(Tamashii also added shiitake to their tonkotsu broth. But that's not Kagoshima style.)
！(◎_◎;)
However, I found the taste of the fried onions and shoyu a bit overwhelming. It might be better it they had a little bit more tonkotsu but less shoyu in the broth, which I find a bit heavy after half a bowl. Perhaps Zabon here modified the taste to suit perceived local preferences? See the photo shown in the link below. It's from Zabon at Kagoshima. Note the difference in colour. There is definitely more tonkotsu there.
Char Siu:
Two large pieces of relatively thick cut char siu (about 1 cm). Good quality. I assume they used Kuroshima Kurobuta? Anyway, those were tender and flavourful. The balance between lean meat and fat was good. Seemed better than those at Nagahama No.1 and a bit better than those at Ippudo. Good news for char siu fans.
Egg:
The egg was already included in the Zabon ramen. The texture was quite soft and the egg was well marinated. Good. Menma (Extra):
This was an extra topping. Quite a big plate good for two!Well marinated in shoyu and a bit of vinegar. Very crunchy and flavourful. Both Mr. N and I liked it a lot.
Noodles:
From what I've seen on the internet, some Kagoshima Ramen shops used thick noodles as thick as the size of "Champon" noodles (similar to Chinese efu noodles). The thin ones do look like Chinese rice noodles (like those served in Yun Nan spicy noodle shops). This was nowhere near as thick as I had expected. Possibly just a little bit thicker (like 2 mm thicker) than normal Hakata noodles similar to those served at Ippudo.
Since I ordered normal hardness, it came as normal hardness. Softer than most normal Hakata style noodles (e.g. Ippudo, Nagahama No.1.) So fans of hard textured noodles beware.
In any event, it seems that Kagoshima ramens are usually a bit softer than Hakata ones anyway. You could see the direction this is heading, like a thin version of Nagasaki Champon noodles！(◎_◎;)
Tokuse Shichimi:
I thought the taste was just average. However, the portion was substantial and definitely enough for a filling lunch!
I had to add the special shichimi before I could finish the whole bowl:
The reason why I say "Tokuse Shichimi" (special made) is because of what appears to be fried garlic, dried spring onions and black sesame added to the shichimi. This was quite interesting and further displayed it's influence by Chinese cooking (fried garlic, negi and black sesame) ?!
！(◎_◎;)
Gyoza:
Looked pretty appetizing but the skin was not as crunchy as I had expected. The taste of the filling (pork , cabbage and a little bit of chives) was bland. Even dunking the gyozas into the gyoza sauce didn't help much. Spicy Sakura Prawns Ramen:
This was Mr. N's special sakura prawns ramen with thick noodles.He was very happy with his spicy ramen. It was extremely filling. Even for a guy with a very big appetite.
He could handle average Hong Kong level of spiciness... (hmm... what is average? I suppose No problem with Cantonese spicy cuisines and Cantonese chili sauce but will find Sze Chuan cuisines very spicy. Almost need to be hospitalized after having the Korean spicy chicken feet at LEE KA HOF at Jordan. ) He found the broth quite hot after half a bowl and had to stop for a little while before continuing.
He found it as good as the Akamaru served in Ippudo. His comment was that both were good.
When pressed whether he still thought the same after being reminded of the differences in price (about $7X at Ippudo but $120 here), he said it was fine because of the large portion here.
End of interview.
Conclusion:
My overall impression of Zabon Original was that it seemed a bit like a shoyu ramen with an added scoop of tonkotsu broth with heavy fried onion taste, even remotely like an Indonesian Mee I had at "Sha Tin Inn" restaurant. Definitely pretty strong South East Asian influences from Taiwan (Fu Jian? Or even Indonesia?)
It also felt a bit like a bowl of thin Nagasaki Champon Noodle served in a bowl of chicken, shoyu soup with a lot of fried garlic and fired onions, which can be quite heavy.
The noodles were average and not as thick as I had expected. The egg taste was nothing exceptional but no complaints either. Thin noodles (IF it's like Taiwanese Mi Xian) should match even more with the heavy broth.
Luckily, the Char Siu, the Egg and Menma were all good.
It was an interesting experience.
Worth a try as long as you keep an open mind about ramen styles as this is possibly the first ramen shop dedicated to Kagoshima style ramen.
I just might return to try their spicy ramen with thin noodles, just out of curiosity.
題外話/補充資料：
The link below shows the thin ramen in Kagoshima broth:
"鹿児島ラーメンのランキングでは必ずといっていいほど上位に入る、創業昭和27年の老舗ラーメン屋「ざぼんラーメン」。"
http://www.makoto-men.com/ka04/zabon-ramen.html
鹿児島原來有很多台灣移民。所以拉麵亦受影響。粗的可有伊麵或珍寶麵那樣粗! [亦有像這裏只比博多的粗一點點的。]
幼麵則像米線。但不知香港【無名】是否用這款。
以上網頁有鹿児島【Zabon】店提供的湯及幼麵圖片 - 的確好像是米線!?
！(◎_◎;)
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
