Top Ramen

Why did I drive to Monterey Park to go to Daikokuya when I could have gone downtown? My only answer: "yo no se, amigo." I had been plagued by some sort of unpleasant nostalgia since waking up, so maybe that provoked the "got to go for a ride" cliche. Regardless, this bowl of ramen is worth playing hookie for, which is exactly what I did on a fine Wednesday afternoon. The tonkatsu soup base is started at an "undisclosed location" (according to the menu) the night before it's on the table by boiling pork bones and joints in a large cauldron--muy fantasmal. This concentrated goodness is infused with soy sauce to complete the broth. Next, add chijire style egg noodles, kurobuta pork belly chashu, green onions, bamboo shoots, bean sprouts, a marinated half-boiled egg, and a sprinkle of sesame seeds. The result: "Move over canned ramen, it's time for business!" There is also a nice condiment caddy with garlic sauce, pickled ginger, and that red, semi-spicy, ramen powder. They say that soup is good for the soul. If that's true, the mind and soul must truly be intertwined for I had lost my strange mentality from earlier. As I stared into the empty bowl, I realized exactly why I came out to Monterey Park: no wait list and lots of free parking. Now I'm thinkin'.