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 sauce.

We are planning to do this even again and if you are in Kyoto, you have got to come and chow this dinner!

Mamezen Ramen Revolt Event 豆禅 豆乳らーめん

Coppa Broth Ramen (With Soy Milk and Heavy Cream Garnished with Candy Sprinkles)

Mamezen Ramen Revolt Event 豆禅 豆乳らーめん

The Homemade Coppa - Finally Gets Cut

Mamezen Ramen Revolt Event 豆禅 豆乳らーめん

First Taste of Coppa

Mamezen Ramen Revolt Event 豆禅 豆乳らーめん

Mame Kid Trying the Coppa - and Liking It!

Mamezen Ramen Revolt Event 豆禅 豆乳らーめん

Mame Boss - Mamezen Owner Chef Yonegawa

Mamezen Ramen Revolt Event 豆禅 豆乳らーめん

Ramen Chef Warrior - Michael (Creator of KyotoFoodie)

Mamezen Ramen Revolt Event 豆禅 豆乳らーめん

Chef Dylan Impressing Some Customers with Our Dinner

Mamezen Ramen Revolt Event 豆禅 豆乳らーめん

Coppa Broth Ramen and Kumiage Yuba Donburi

Mamezen Ramen Revolt Event 豆禅 豆乳らーめん

Fresh Grated Wasabi for Donburi

Mamezen Ramen Revolt Event 豆禅 豆乳らーめん

Chef Dylan Propositioning Hottie Customer (You can't imagine what he just said to her!)

3 Responses to “Coppa Broth Ramen – Guest Cheffing at Mamezen”

  1. Mora says:

    This was a fun segment. Loved the shots of the coppa. Are you making any wild boar sausages at this time of year as well? Okay, now I’ve got to figure out how to slip through Kansai Customs and Immigration with some salumi products from Portland’s own CHOP for you, Michael. BTW, the other goodies are packed and ready for take off.

  2. S Lloyd says:

    I guess the enthusiam around ramen will shortly storm the world: I was surprised to see Montreal embracing it with recent addition of ramen on the menu of some oriental restaurants. I’m not enoughly exprienced with ramen at this point, but I anticipate the ‘Coppa Broth Ramen and Kumiage Yuba Donburi’ to be an elaborate type of ramen. Certainly one that will reinforce my adoption of the ramen. I love ramen, but can’t wait to try those in Japan

  3. Oh, sorry to be delinquent in my replies to comments!!

    Mora: Ohisashiburi! Have you landed yet? Would love some yummies from Oregon!

    Not making any wild boar anything yet. We wanted to do some WB prosciutto last time but didn’t. Right now I am getting ready to make some pancetta and guanciale right now. The guanciale might get used for the soup at this ramen event in the future.

    S Lloyd: Ramen is making inroads in Montreal, eh? This is indeed elaborate ramen, even crazy! I wouldn’t expect to see it on many menus any time soon. The yuba donburi was pretty heavenly.

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