hosted by Monohon Ramen
After a great start to the new year, we are now 'popping up' for 2 Saturdays on 6 Calvert Avenue in Shoreditch - 20 Feb and 27 Feb 2016.
If you missed the Abura Soba previously, or have not tried Kotteri Miso Ramen, here's your chance. Many have also asked us to bring Shio Tonkotsu and Shouyu Tonkotsu back. So you are in for a treat. For these two evenings, you have a choice of all of the above!
For this pop up, we are selling a limited number of reserved seats over 2 seatings for each night.
1st seating: 7:15pm
2nd seating: 8:00pm
We will be welcoming walk-ins as well. So if you don't manage to get a ticket, just drop by and we will try our best to fit you in.
Tickets are at £10 a person and includes a side dish of edamame. As usual, you are welcome to BYOB.
6 Calvert Avenue
London E2 7JP
About the dishes:
Tonkotsu Ramen is an old favourite. The Tonkotsu (pork bone) broth is made with added kelp and shiitake mushrooms for natural umami. It's boiled furiously for a whole day so that the fat emulsifies into the soup giving the creamy texture and pale colour. We constantly monitor the soup viscosity with a refractometer (honest!) to get the right final thickness. Our tare (seasoning sauce), is made from over 10 different ingredients and we measure salinity (using a different refractometer this time) to make sure the saltiness is the same in every bowl. It’s served with thin noodles.
Unlike other shops, our Kotteri (rich) Miso Ramen is made with a creamy 'paitan' broth. We fry roughly chopped vegetables, mince pork, ginger and garlic until fragrant. We then whisk in a blend of miso pastes and our own hot paitan. It is served over thicker noodles than those you get with Tonkotsu - all made in house of course. Try it with a topping of sweet corn and a knob of butter melting into the hot soup!
Abura Soba, also known as maze soba, is a soupless ramen. It has even thicker, chewier noodles served with a sesame oil-based sauce. Finished with pieces of menma (seasoned bamboo shoots), char siu (braised pork), onsen tamago (slow poached egg) and beansprouts. You mix the toppings and noodles with the sauce and egg so that every strand of noodles is coated with goodness!