Before coming to Toronto to preside over the kitchen at Kinton Ramen, Aki Urata was a ramen chef in Osaka. And you can tell. The place has had lineups out the door since the day it opened last May. At the resto, broth is simmered for up to 20 hours, but home cooks who don't want to work that far ahead can get away with four to eight. For extra flavour, Urata serves his ramen with a generous helping of melted pork fat floating on top. (For a leaner soup, you can skim the fat from the top of the stock before stirring in the miso paste.)