Try me! Los Angeles.
Try my food
I moved to LA. In my new city, I’ll be hosting regular invite-only pop-ups from my West LA apartment. Expect the following:
Weirdceviche appetizer (seasonal, fermentation-centric seafood)
Clam shio ramen (pictured)
Roasted koji ice cream (a vastly improved recipe that I haven’t posted online)
This is more about making new friends in LA than it is about anything else, so I intend to charge far less than the cost of ingredients. I won’t cater to dietary restrictions. See you here!
The details
This ramen is very different from other bowls you can find here. The latest iteration is heavily influenced by the New Nordic restaurant I worked at last year. Here are the details (though I’m always working on it!).
Broth
The broth is a combination of three separate broths, because each has a time and temperature that works best for the source ingredients.
Smoked snapper dashi: Basically this recipe.
Clam/mussel stock: 2/3 clam, 1/3 mussel.
Chicken stock: Nearly 1/2 chicken feet to add more body to the soup. Process is here.
Noodles
28% hydration, impossibly low hydration for home ramen. Only possible because of my cast iron noodle machine from Japan! 28g water, 1.2g kansui, 1.2g salt, 90g bread flour, 10g whole wheat flour from Central Milling.
OIL
Chicken fat skimmed from blanching + garlic + ginger + dried shrimp
Chashu
See recipe here. Peppered and brushed with the oil.
Tare
Fermented shrimp dashi. See recipe here.
Toppings
Tomato nori: See recipe here. Brushed in deep-fried spent kombu + canola oil + lime zest.
Peeled and hollowed tomatoes: Stuffed with:
Pistachio puree, seasoned with olive oil and lemon juice
Cilantro
Dehydrated peeled tomatoes: Stuffed with a paste made from:
30g shallot, browned in below oil
40g sunflower oil
40g koji oil
60g peeled cherry tomato
30g deep-fried cilantro
10g peaso tamari reduction
1g citric acid
0.25g fermented plum powder
1.5g dehydrated ginger
1g dehydrated dashi
