Talking Ramen with Dooby’s Owner Phil Han – Ramen Dinner Series

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Join me and Baltimore Fishbowl at Dooby’s in Mount Vernon for a special prix fixe ramen dinner — including drink pairings and dessert all for $45 — Tuesday, July 15.

The menu:
Asian Steamed Buns w/ pork & seared lamb (paired with a cocktail)
Shoyu Ramen w/ sapporo style noodles, pork belly, sweet corn, nitamago (soft-boiled egg), nori (dried seaweed), menma (bamboo shoots), kimchi, sprouts (paired with choice of beer or wine)
Peach Cobbler w/ ice cream (paired with coffee cocktail)

You can make reservations at http://www.opentable.com/doobys-reservations-baltimore?rtype=ism&restref=117106 and please enter BFBJuly in the box for special requests.

Here’s some background info on ramen from Dooby’s owner Phil Han:

What exactly is ramen?
Ramen is a bowl of rich soup, seasoning for the soup, noodles and toppings that is often enjoyed as a quick meal or late night post-drinking grub.

Broth is one of the most crucial elements for ramen. It is usually a meat based stock with a lot of hearty dimensions. Good broth provides not only the flavor profile but a nice mouthfeel from the animal fat, which attributes to the density of the stock.

Tare (p. tah-reh) is the seasoning for the broth. Miso tare is soybean based, shio is salt based, shoyu is soy sauce based. Our current ramen uses a shoyu tare.

There are many varieties of noodles consisting of different length, thickness, and shape. The noodles contain alkaline, which provides the bouncy texture Italian pastas lack.

How is ramen different by region?
Different regions in Japan developed and specialized different styles of ramen. Tonkotsu style ramen was developed in Kyushu, Shoyu style tare was developed in Honshu, Miso was developed in Hokkaido. Today, you can see a lot of different types of ramen that chefs have developed over time.

What’s Dooby’s ramen like?
Ours is unique in that it molds a lot of our favorite components of various ramen styles. Our ramen broth contains pork and chicken. We get a heavy mouthfeel from pork fat and rich marrow flavor. Roasted chicken bones provide another level of heartiness from the typical French style stock. We like pork fat. There’s nothing like pork fat. We like the sticky lips.

Why isn’t ‘to-go’ good?
Ramen to-go, please don’t do it — unless you prefer over cooked noodles and lukewarm soup. Sit down and enjoy the atmosphere of the restaurant. In Japan, there are rules you have to follow to show respect for the hard work that goes in each bowl of ramen. We look forward to you enjoying the ramen with us.

Okay, I’m in. See you July 15!

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Amy Langrehr

Amy Langrehr

Amy Langrehr is the blogger and Instagrammer behind Charm City Cook.She writes about food, drink, cooking and more in her hometown of Baltimore.
Amy Langrehr


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