<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Ramen on Ivan Hawkes</title><link>http://blog.ivanhawkes.dev/tags/ramen/</link><description>Recent content in Ramen on Ivan Hawkes</description><generator>Hugo</generator><language>en-us</language><managingEditor>ivan.hawkes@gmail.com (Ivan Hawkes)</managingEditor><webMaster>ivan.hawkes@gmail.com (Ivan Hawkes)</webMaster><copyright>© 2026 Ivan Hawkes</copyright><lastBuildDate>Wed, 28 Nov 2018 00:00:00 +0000</lastBuildDate><atom:link href="http://blog.ivanhawkes.dev/tags/ramen/index.xml" rel="self" type="application/rss+xml"/><item><title>Tonkotsu Stock</title><link>http://blog.ivanhawkes.dev/post/recipe/japanese/tonkotsu-stock/</link><pubDate>Wed, 28 Nov 2018 00:00:00 +0000</pubDate><author>ivan.hawkes@gmail.com (Ivan Hawkes)</author><guid>http://blog.ivanhawkes.dev/post/recipe/japanese/tonkotsu-stock/</guid><description>&lt;p&gt;Tonkotsu means &amp;ldquo;pork bone-broth&amp;rdquo; in Japanese. It is a rich, unctuous dish that&#10;coats the mouth as you consume it.&lt;/p&gt;&#10;&lt;p&gt;This tonkotsu ramen broth recipe takes a full day or at least overnight to make.&#10;Plan accordingly.&lt;/p&gt;</description></item></channel></rss>