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2024-03-06
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Yummmm…. I had the Madai Broth Ramen (鯛白湯). A creamy white snapper & shellfish broth ramen that the restaurant made available daily 150 bowls of the rich white broth. The fish & shellfish broth had a creamy, flavourful seafood flavour & it was tasty. Unlike some ramen soup base that could be really too strong and salty sometimes. Noodles tasted great. I loved the yuzu paste on the side of the bowl too, mixing it with the noodles & broth made it more fragrant and tasty. The ingredients that went
I had the Madai Broth Ramen (鯛白湯). A creamy white snapper & shellfish broth ramen that the restaurant made available daily 150 bowls of the rich white broth. The fish & shellfish broth had a creamy, flavourful seafood flavour & it was tasty. Unlike some ramen soup base that could be really too strong and salty sometimes. Noodles tasted great. I loved the yuzu paste on the side of the bowl too, mixing it with the noodles & broth made it more fragrant and tasty. The ingredients that went with the ramen were pork slice, onions, diced snapper meat and bamboo shoot. The bamboo shoot was sweet and pork was tender, went well with the soup. I added a Sakura wood smoked soft boiled egg which tasted really good, the smoked flavour was strong.
My friend had the 鯛沾麵 tsukemen which had the noodles above a bed of dry ice. The noodles used were flat and chewy unlike the noodles used in the soup ramen.
We also had fried chicken, the chicken was very tender and the curry powder goes well with it. The batter could be fried more crispy though, the outer layer was soft and not crispy.
Madai Broth Ramen (鯛白湯)
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Fried chicken
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