Red Miso, Corn & Butter
Three-year red miso beaten into pork broth, sweetcorn charred on the flat top, and a coin of cold butter that you are supposed to let melt.
- Price
- $20.00
- Section
- Ramen
- Served
- Nightly
- Heat
- WarmSpice level 2 of 5 — Warm.
Tonkotsu cut with chicken, loosened with 60g red miso per bowl
This is the cold-night bowl and we sell four of them for every one we sell in August.
Red miso is aged long enough to have stopped being polite. It is salty, faintly sour, and strong enough to bully a pork broth, so the base here is cut with chicken to give it something to push against. The miso goes into a ladle, gets thinned with hot broth and beaten with a small whisk until there are no lumps, and only then goes into the bowl. Miso dropped straight into a pot sits on the bottom and scorches.
About the butter
Yes, really. A 12g coin, unsalted, straight from the fridge, dropped on last. It should be sitting there intact when the bowl reaches you. Let it go for thirty seconds and then push it under — the butter emulsifies into the miso and the whole bowl goes glossy and about two shades paler.
The corn
Frozen corn, and we are not embarrassed about it. Fresh corn out of season is starchy and sad. Frozen kernels hit the flat top still icy, which means they char before they steam, and char is the entire reason the corn is there.