An oxtail unlike any other

Ken Cho, owner of Ton Ton Ramen in Waipahu, has created an Oxtail Soup that he believes is unlike any other at least on Oahu.

“We have changed this soup up, and it is not cooked in the traditional way like most restaurants 99 percent of customers love the dish when it comes out,” says Cho.

Cho starts his wag on Oxtail Soup ($10.95) with the broth, which combines specialties of chicken, pork and beef broths, meshed into one flavorful soup foundation. The oxtail itself is prepared very strategically before it is added to the soup.

“We get our oxtails fresh from the market and we boil them liberally. We then wash the oxtail again and start to add our secret recipes, which are very strong, a very different style. We let it cool and take out all the oil.” (It should be noted that no MSG is used in any of the dishes at Ton Ton Ramen.)

Cho also prepares the noodles in a creative way, which helps preserve the freshness of each dish throughout the meal.

“We like to use a thick, in-house cooked noodle. I like to half-cook the noodles so the other half can cook when they are put in the broth. That way, when the customers eat all the meat and vegetables, the noodles are still very good,” he adds.

In the traditional ramen manner, Ton Ton Ramen serves its green onions, Chinese parsley and ginger on the side. Rice also may be substituted for the noodles if you would like.

Ton Ton Ramen