{"id":240703,"date":"2024-03-12T08:03:27","date_gmt":"2024-03-12T07:03:27","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=240703"},"modified":"2024-03-12T08:03:32","modified_gmt":"2024-03-12T07:03:32","slug":"this-is-the-100-artisan-ramen-that-you-must-try-in-madrid","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/this-is-the-100-artisan-ramen-that-you-must-try-in-madrid\/","title":{"rendered":"This is the 100% artisan ramen that you must try in Madrid"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
It has just celebrated its first anniversary and has already become one of the mandatory stops in Madrid for ramen lovers. It is Ramen Komainu<\/a> and its main differentiating point is that they prepare everything 100% handmade: from the fresh noodles to the broth, even the mochis -being one of the few places in Madrid where you can try them-.<\/p>\n\n\n\n

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Of course, the star dish of this small restaurant, located in the Chamber\u00ed neighborhood, is ramen. In fact, the subtitle that accompanies Ramen Komainu is ‘The guardian of ramen’. And it is not for less because the philosophy of this restaurant is to preserve the tradition and history of this recipe, taking care of even the smallest detail. That is why they make their own fresh noodles -which are not dried or frozen-, prepare the homemade broths with 12 hours of cooking time, and each of the recipes on the menu follows the traditional Japanese essence, highlighting its flavors and without using any preservatives or flavor enhancers, such as monosodium glutamate.<\/p>\n\n\n\n

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As Gonzalo Ib\u00e1\u00f1ez, owner of Komainu, emphasizes, you don’t have to be Japanese to make homemade ramen, but you do need to follow the elaboration process step by step and strictly. Gonzalo’s love for this dish is not trivial. He has been married for two decades to Aska Okumura, a Japanese woman he met at university. After working in advertising and never considering the idea of entering the world of catering, they decided to launch themselves into the ramen business; and today they have managed to form a perfect tandem with the concept of Komainu and are always thinking of new gastronomic proposals to offer in their restaurant.<\/p>\n\n\n\n

Ramen & more<\/h2>\n\n\n\n

At Ramen Komainu, ordering ramen is obviously mandatory. You have three more classic options such as Tonkotsu (with duroc pork broth), Tori Paitan (with chicken broth) and Kimchi Ramen (pork and poultry broth with Kimchi tare). And for vegetarians or vegans -and those who are not-, there are also delicious alternatives such as creamy miso or Tantamen, a ramen without broth that will delight spicy lovers.<\/p>\n\n\n\n

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But on the menu you also have a few side dishes worth trying. One of those that has become the jewels in the crown is the kakuni, an exquisite dish of pork belly cooked for 24 hours at low temperature and topped with karashi mustard and spring onion. As they would say there, it is pure umami. Not to be forgotten are the homemade gyozas, meat or kimchi, among others. And the dessert moment is a must.<\/p>\n\n\n\n

The most authentic mochis<\/h2>\n\n\n\n
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The sweet section of the restaurant is another of its strong points. In addition to the homemade cheesecakes, with the Matcha cake at the top, there is the distinctive feature of preparing a limited number of completely homemade mochis per week, which tend to fly fast. Although the term mochi has become widespread in Western culture to refer to this dessert, it should be emphasized that mochi itself is the dry glutinous rice cake. When filled, it is called Daifuku.<\/p>\n\n\n\n

On this occasion, the Daifuku of yogurt with white chocolate and yuzu and other varieties that change every week are on the menu. However, since only 100 units are made each week, it is one of their most coveted desserts, thanks to the creaminess and texture that comes from being a 100% handmade sweet.<\/p>\n\n\n\n

Homemade ramen kit to prepare at home<\/h2>\n\n\n\n
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A post shared by Ramen Komainu (@ramenkomainu)<\/a><\/p><\/div><\/blockquote>