Head Chef, Kyle Nicol, has created two unique takes on this Japanese cold-weather classic using amazing local and foraged produce.
The broth uses a chicken stock base, with the additions of a koji-fermented yellow-pea miso (made in house),shiitake mushrooms, foraged slippery jack and a dash of tamari. A veggie version is also available using a mushroom broth base.
The broth is then garnished with authentic Japanese ramen noodles, a 24-hour cured Rascal century egg (soft boiled egg, cured in tamari soy, rice wine vinegar and other goodies), Australian-native togarashi (seasoning), choy sum (asian greens), toasted nori seaweed, fermented vegetables (including lacto shimeji mushrooms) and finished with spring onion.
Finally, the ramen is then topped with either a pan-fried crispy-skinned chicken, or a smoked wild mushroom.
Trust us when we say you have never tried a ramen like this!
It is super-slurpable, hearty and umami-rich sure to stave off the cold, wet weather.
To pair with the ramen, Rascal will also be offering rotating sake and Japanese beers on special.
Details:
Available every Wednesday during winter & autumn (Starts this Wednesday)
Bookings recommended, walk-ins welcome