Coppa Broth Ramen – Guest Cheffing at Mamezen
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 …
