So…New food hitting the menu today. After a more than a few go-arounds to get the broth just right, we finally hit on the dish that scratched the itch for a bowl of ramen that I’ve had since that dinner at Momofuku Noodle Bar back in May. Starting from the recipe in the Momofuku book, we did it up the way we like. Taking a cue from David Chang, who swapped out the bonito for bacon in making his dashi, we went a step further and swapped out the combu for dulse, as well. Thusly with the Oulton’s bacon and dulse “dashi”, we refer to it as a Nova Scotian Ramen broth.
Add to that the noodles, a few pieces of confit pork belly, a couple of shavings of guanciale, pickled carrots and diakon, and a scallop, sliced and placed raw in the bowl, cooked in the hot broth. Garnish with a poached egg and green onions.
This one is rapidly rising as a staff favourite, and I’m hoping will be a big hit with the customers.
