Ramen Noodle Bowl with Crispy Pork

See link to Crispy Pork Belly PowerPoint Instructions at the very Bottom of this recipe

Spicy Miso Ramen

Yield: ~ 20 servings

Ingredients Amount

For Broth:

Basic Pork/Chicken Stock 8 liters

Thin Soy Sauce 125 ml

White Soy Sauce 250 ml

For Spicy miso tare:

Sweet white miso paste 80 grams

3 yr. Barley red miso paste 80 grams

Chinese Hot Bean paste 50 grams

Onion, cut into small chunks 75 grams

Garlic, smashed 4 cloves

Ginger, cut into small chunks 20 grams

Mirin 30 ml

Vegetable oil 20 ml

Dark sesame oil 15 ml

Ground kombu powder 15 ml

Sesame paste 10 grams

For Soy Sauce Soft Boiled Eggs:

Large eggs 12 each

Soy sauce ½ cup

Dark brown sugar ½ cup

Water 3 Tbsp.

For Garlic and togarashi oil :

Shallots, finely minced 10 grams

Garlic, finely minced 10 grams

Sesame seeds , toasted 1½ tsp.

Vegetable oil ¾ cup

Japanese shichimi togarashi 6 Tbsp.

For Pork Belly: See Power Point Slides at bottom of this page

For Finishing:

- Spicy Miso tare 1 ½ cups

- Rendered Duck or Chicken fat 1 cup

o Fat should be warmed to be liquid.

- Salt Roasted Pork Belly, recipe below 5#

o 60 grams sliced pork belly per portion

- Ramen Noodles, tonkatsu style, uncooked 20 portions

- Shoyu soft cooked eggs, peeled and sliced in half 12 eggs

- Nori, cut into 2x3” pieces, 3 per portion 60 pieces

- Watercress, washed + trimmed into sprigs 1 bunch

- Scallions, washed, trimmed, sliced into thin rings 3 bunches

- Togarashi infused oil 1 recipe

Method:

To Make Broth - approximately 30 minutes prior to serving

1. Measure Pork-Chicken Stock into large pot, heat to boiling, remove from heat, add Thin Soy Sauce and White Soy Sauce, stir to combine, taste with Chef, hold warm - near but not on burner - until needed for service.

TO MAKE THE SPICY MISO PASTE:

1. Combine all of the ingredients in a blender and blend until smoothly pureed.

2. Transfer mixture to a small pot, bring to a low simmer, stir and cook for 5-8 minutes. Do not allow paste to stick to pot and scorch.

3. Cool in ice bath and store in sealed container in the fridge until needed.

TO MAKE THE SHOYU BOILED EGGS:

1. Remove eggs you intend to use from the cooler. allow to adjust to room temperature while preparing seasoning and water for boiling.

2. Combine Soy sauce, sugar, and water in a small pot. Gently warm, stir to melt sugar, and cool. Hold on the side while you prepare and cook the eggs.

2. Using a thin steel pin, cake tester, or teasing needle, puncture a tiny hole in the base of the wide end of each egg.

3. Using a pot large enough to accommodate the number of eggs comfortably, fill it approximately 1/2 with water ( you need to have enough water to cover the eggs by 1", without overflowing the pot), place pot on high heat burner, and bring water to a rolling boil. When water is boiling, gently place eggs into pot and begin timing. Cook eggs for exactly 7 minutes. Prepare ice water bath in advance, for cooling eggs quickly when finished cooking.

4. At seven minutes, remove eggs from boiling water, gently stir eggs in cold water for 10-15 seconds to ensure even cooling. Allow to cool for at least 15 minutes.

5. When eggs are cool to the touch, peel and place them into the soy-sauce bath. Place a sheet of plastic wrap directly on the buoyant eggs. Allow eggs to marinate, swirling occasionally to allow even marination, for at least 3 hours.

6. When eggs are a "coffee colored brown" on the outside, cut in half from top to bottom and hold for service in a shallow amount of soy sauce marinade. Try not to allow marinade to leak into yolks.

TO MAKE THE GARLIC AND TOGARASHI OIL:

1. Combine garlic, shallots, sesame seeds, salt, and vegetable oil in a small pot over low heat. Slowly cook/stir until the garlic is crispy and pale golden – do not overcook, browned garlic is very bitter!

2. Add togarashi. Allow oil to cool and mellow for at least an hour before serving

Assembly and finishing at service:

NOTE: All Mise en place should be within arm’s reach. This is a popular dish and will sell quickly. If you have a station partner, decide how you will work together to keep pace with demand.

1. Drop one portion of raw noodles into basket and place in boiling water.

2. Place one portion (360 ml/12 oz. ) of broth into a small pot, bring to rapid boil.

3. It will take about 90 seconds to cook the noodles, stir them occasionally with chop sticks.

4. While noodles are cooking, place on Table spoon of Tare into the bottom of a warm bowl.

5. When noodles are cooked, vigorously shake the basket to get rid of excess water.

6. Place cooked noodles in bowl with tare , squeeze approximately 1 tablespoon of liquid duck fat over noodles, and – using chop sticks – quickly stir the contents of the bowl together.

7 . Add 12 oz. of boiling broth to noodle bowl

8 . Finish bowl by topping with :

a. 60 grams sliced pork belly

b. ½ shoyu cooked egg

c. Three 2x3” pieces of nori

d. 1 large sprig of watercress

e. 2+ Tbsp. of sliced scallions

f. 1/2 tsp. of togarashi infused oil

8. Serve immediately