Chef Sarah Gavigan brings incredible Japanese food to Nashville at her popular ramen shop, Otaku Ramen. In this video from Chefs Feed, Gavigan shows off her amazing TN Tonkotsu made with creamy pork bone broth, thin, springy ramen noodles, pork confit, woodear mushrooms and black garlic oil. Food & Wine is partnering with Chefs Feed, a brilliant chef-driven guide to the country's best restaurants and dishes (now available as an app), to bring you a series of gorgeous videos featuring the country's best cooking talents. Check back each week for a new installment. This ramen topped with pork confit is a must-try.
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Our most popular ramen is the Tennessee Tonkotsu which is
my regional variation on the very famous Tonkotsu Ramen. You
would think that it wouldn't hold up because of this
town but it does. The pig plays a really big
role in Nashville because of barbecue and it's just a
part of the culinary fabric here. I've tried to do
a more traditional Japanese serving of the pork. But the
pork [UNKNOWN] is really what most everybody is used to
here. So while the noodle's cooking, we'll add the concentrated
seasoning in, if that Shoyu, [UNKNOWN] or miso, then we
add the broth, then we add the noodle, And then
we assemble the topics. Mayu which is a black garlic
oil and then pork [UNKNOWN], green scallion, Half of an
eight minute Ramen egg. Then, we use Whittier mushroom and
that's the bowl of Ramen. I lived in Los Angeles
for 20 years and I relocated here six years ago
but when I got here, the things that I fell
in love with about food didn't die and there was
really no Japanese food, and certainly no ramen. So introducing
a soup that was made of a pork broth was
not a far cry. People go, " yea, I know
what that is." And they were hungrier for it than
I thought.