Eggs are one of my favorite foods, so I’ve spent a lot of time perfecting my scrambled eggs. I like my scrambled eggs to be creamy and moist (French style), although I don’t go so far as to add milk or cream, so I guess I like my eggs French Light. If you like your scrambled eggs to be firm and dry, this recipe is not for you.
Koja recently opened a new brick and mortar in downtown Walnut Creek. It’s right across from the movie theater and close to the Broadway Shopping Plaza. Much like their food trucks, Koja displays images of their food on large lcd screens in the entrance area. The decor is modern, minimalist, and has accents of Asian style incorporated.
While it seems like an easy dish to make, it actually takes a lot of different components that require a lot of slow cooking. I will detail each component. The great thing is that each component can be used individually or in different dishes.
First up is the broth, maybe the most important component of ramen. I like tonkatsu broth because it is rich and has lots of complexity. That also means it’s probably the hardest broth to prepare. To give that complexity, the tonkatsu broth I make is made of two different broths – a dashi broth and a pork bone broth.
I love Japan! Hands down my favorite country to visit – the people, the culture, the history, and most importantly the FOOD… This was my third time in Japan and I find new food surprises each time. I spent most of my time scanning Yelp and Trip Advisor or watching TV to look for new places to try. Yes… I take my food finding very serious.