Wunderkid Chef Dylan Brawn and I guest cheffed at Mamezen last night (Oct 30, 2010). Mamezen does a gentle and sublime ramen made with Kyoto-style dashi and soy milk which is called Mamezen Soba. We wanted to turn Mamezen Soba on its head and took inspiration from Momofuku’s bacon dashi ramen. We made our broth with homemade coppa and saucisson sausage. We also did yuba donburi. The rice is cooked with an insane amount of sake and dashi. We serve (self-serve so you can get as much as you like) freshly grated wasabi and my own homemade ‘momo-joyu’ summer peaches steeped in Kyoto shinise soy sauce.
We are planning to do this even again and if you are in Kyoto, you have got to come and chow this dinner!
Coppa Broth Ramen (With Soy Milk and Heavy Cream Garnished with Candy Sprinkles)
The Homemade Coppa – Finally Gets Cut
First Taste of Coppa
Mame Kid Trying the Coppa – and Liking It!
Mame Boss – Mamezen Owner Chef Yonegawa
Ramen Chef Warrior – Michael (Creator of KyotoFoodie)
Chef Dylan Impressing Some Customers with Our Dinner
Coppa Broth Ramen and Kumiage Yuba Donburi
Fresh Grated Wasabi for Donburi
Chef Dylan Propositioning Hottie Customer (You can't imagine what he just said to her!)
(c) Kyoto Foodie: Where and what to eat in Kyoto – Read entire story here.
