[San Francisco] Namu Street Food @ Ferry Plaza: Shave Ice and Loco Moco
Two months' worth of Saturdays ago, a forecast for sun drew me to Ferry Plaza for brunch. I wandered around as is my custom at this farmers market, but stopped dead in my tracks when I noted the recent addition of loco moco to the Namu Street Food menu. Loco moco had been one of my favorite bites among many highlights at the original Namu.
Loco moco, $10, now is made with Marin Sun grass-fed beef and the farm egg’s sunny side up. But the most important component is the gravy, the “crazy mucus” that gives the dish its name. Watching the prep cook put the final touches on my dish, I was trying with all my telepathic might to influence his hand as it ladled over the luscious dashi gravy. One ladle worth, then two . . . keep going I mentally commanded . . . and he hesitated then added another half scoopful. Yay! Here’s the finished product bathed in a nice pool of gravy.
Cutting into the center to the heart of the loco moco, the burger patty was medium as ordered under that shimmer of runny egg yolk. The base of pearly koshihikari rice had the perfect bite and the sprinkle of scallions and chili over top contributed color and flavor accents.
After finishing my shopping, I returned to try the shave ice. Namu uses an impressive, hand-operated Fujimarca ice shaver that produces elongated, crystalline flakes of ice.
Two choices available at the market stand, I went with the strawberry matcha featuring adzuki red beans, strawberry syrup, fresh blueberries and strawberries. This shows adding the toppings, ending with just the right squiggle of sweetened condensed milk.
And here’s, the finished product. Light, refreshing, barely sweet, and a great vehicle for showing off early summer’s fruits.
Namu Street Food, Saturday menu
Shave Ice menu (.pdf)
Namu Gaji To Go