Here’s the formula for a whisky ramen worth every dollar: A Michelin-starred chef’s recipe and a 20ml shot of Yamazaki (a premium Japanese single malt) fat-washed with ebi oil.
A Saucy Touch
The idea to pair ramen with alcohol started over late night drinks at this cosy restaurant with Jay Chou on loop, when we hit upon the idea of putting the alcohol IN the soup instead of next to it.
To be sure, chef Nobumasa Mieda of Michelin-starred kaiseki restaurant MIEDA in Hokkaido is the master of Japanese perfection. His recipe for the soup here is not the usual tonkotsu or chicken broth you get in most Singapore ramen shops. A lot of care goes into this base, made by cooking amaebi (the sweet shrimp you eat as sashimi) heads with vegetable stock until the shells turn white, then crushed to infuse all the sweet delicious oils into the soup.
Adding mezcal gave this soup a different dimension. We knew we wanted to play up the flavours of the sweet shrimp more, so we decided to go one up and fat-wash the mezcal with ebi oil to give the spirit more of that intense sweetness.
From there, we played around with fat-washing different spirits, from Highland Park whisky to Chita, before finally settling on the final product you see here: Yamazaki Ebi Miso Ramen, a Saucy x Jimoto Ya exclusive!
The result: A delicious bowl of ramen laced with a lingering smoky finish. The soup is enhanced by juicy minced meat, a specific combination of chicken and pork that goes well with the broth instead of the typically overbearing char siu. And the noodles? Freshly made by one of the most respected Japanese noodle manufacturers in Singapore.
Even if you’re not a big whisky fan, think of popular hawker dish XO fish soup — take that delicious memory and multiply it by 10.
Trust us on this. It’s a whole new way of eating ramen. A word of caution: It might make every other ramen you eat after this pale in comparison.