Sandwich of the Week: Daddy’s MOMOFUKU SHIITAKES

Words: Shamim de Brún
Images: Instagram

Words: Shamim de Brún
Images: Instagram

Welcome to Sandwich of the Week, where we at CHAR endeavour every week, we’ll bring you the latest and greatest in the world of Dublin Sandwiches, from towering Dagwoods to delicate tea sandwiches.

In the ever-evolving landscape of sandwich craftsmanship, CHAR has uncovered a true gem that demands recognition as our Sandwich of the Week. The humble sandwich is a work of art. It’s a knife’s edge balance of flavours and textures. Sandwiches are a portable feast that can be eaten on the go or savoured slowly. Dublin Sandwiches are our favourite way to eat. They pack together everything we love in slightly different yet comfortably familiar ways. That means that when you buy a sandwich, it has to be good. It has to do something you can’t do.  



Daddy’s special this week is made up of Momofuku style pickled Garryhinch Shiitake, tarragon, lemon cream cheese, Rod’s organic sunny egg, and Jenny’s ruby chard. It looks like a masterpiece that pushes the boundaries of flavour and creativity. Momofuku literally means lucky peach. Here it refers to a culinary brand established by Chef David Chang in 2004. The name “Momofuku” is “an indirect nod” to Momofuku Ando, the JapaneseTaiwanese inventor of instant ramen. Rumour has it that he chose a word that sounds similar to “motherfucker“. Here Daddy’s are referencing the style of pickled shrooms they use. Now back to the sambo itself.

The recipe for the pickled mushrooms comes directly from Momofuku in New York. A friend of the Daddy’s Pod worked there a few years ago, and when he came to visit, he made these pickled mushrooms. At the time, Daddy’s never considered pickling a mushroom, but apparently, “once you taste these, you’ll never forget them”! 

The combination of pickled shiitake mushrooms, with their tangy and umami-packed profile, alongside the aromatic tarragon and zesty lemon cream cheese, creates a low-fi powerhouse of a track of bold and refreshing flavours. The richness of the organic sunny egg adds a velvety texture that coats the palate. Jenny’s ruby chard brings vibrant freshness and earthy undertones.

This sandwich showcases the ingenuity and culinary prowess of Daddy’s. It encapsulates the essence of what a truly remarkable sandwich should be. Fucking tasty. It sold the fugg out last week and they’re pickeling a whole second batch of mushies for the week ahead, so get down when you get the chance.

Elsewhere on CHAR: Brunch is Dead – Long Live the Sunday Roast!

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