Rascal is offering a unique take on ramen that combines traditional techniques with modern Australian flavours, and local foraged ingredients.
Following on from the night's success last year, Kyle Nicol, is bringing back two unique takes on this Japanese cold-weather classic using amazing local and foraged produce.
Choices include pork tonkatsu or wild foraged mushroom.
Both ramens align with mushroom foraging season, which are the heroes of the dish. Kyle and other staff regularly head out to regional pine forests to forage for slippery jacks and saffron milk caps.
The pork ramen uses a house-made pork tonkatsu stock base, with the additions of a koji-fermented yellow-pea miso (made in house), shiitake mushrooms, burnt carrots, kombu foraged slippery jack and a dash of tamari.
The broth is then garnished with authentic Japanese ramen noodles, a 24-hour cured egg (soft boiled egg, cured in tamari soy, rice wine vinegar and other goodies), Australian-native togarashi (seasoning), foraged greens, toasted nori seaweed, fermented vegetables (including lacto shimeji mushrooms) and finished with spring onion. Finally, ramen is then topped with a house-made rolled pork belly char siu.
The wild mushroom version uses a house-made mushroom stock and is topped with a smoked wild mushroom.
This is a unique take on ramen that combines traditional techniques with modern Australian flavours, and local foraged ingredients. It is unlike anything else out there!
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 as well as $14 yuzu spritz specials.
Available every Tuesday (Starts this Tuesday, 5th of April)
Bookings recommended, walk-ins welcome