Yamaguchi Style Ramen
“Growing up in Japan, I had always enjoyed eating tan tan (very spicy) ramen with gyoza (pork pot stickers) in the dead of summer,” says Chef Roy Yamaguchi, head Chef of Humble Market Kitchin in Marriott Wailea Beach Resort – Marriott, Maui. “I would add rayu (chili oil) to shoyu (soy sauce) for the gyoza dipping sauce. So serving spicy dishes in Hawaii is only natural, and my Yamaguchi-style ramen with pork belly, dumplings, and chili oil recalls those childhood flavors. When I was cooking in Thailand, I would drink warm tea to keep my body temperature adjusted to the hot kitchen environments I worked in. I applied the same idea to my ramen at Humble Market Kitchin in Wailea, one of the sunniest destinations in Hawaii.”
- 14 ounces Dashi
- 1 package noodles (fluffed)
- 2 pieces gyoza (dumpling)
- 1 each sous vide egg (45 minutes at 65 °C)
- 1 ounce ground pork (see recipe below)
- 1 piece choi sum, blanched and cut into thick batons
- 1/2 ounce bean sprouts, blanched and shocked
- 1-1/2 inch block pork belly, sous vide, seasoned with salt, and hard-seared on all sides, sliced into 1/8-inch thick slices
- 3 ounces sesame paste
- 1/2 Roma tomato, roasted
- Garnish: rayu (chili oil), crispy garlic, Tokyo negi (variety of green onion)
- On a pie tin, lay out: Ground pork, Roma tomato, pork belly, choi sum, bean sprouts.
- Scoop sesame paste into ramen bowl.
- Heat bowl in oven with paste.
- Blanch in water: Noodles (60 seconds).
- Dumplings: Heat 12 ounces of dashi in a small pot. Once hot, pull ramen bowl and pie tin. Add dashi to bowl and paste, whisk constantly. Add noodles and dumplings.
Ramen: Ground Pork components:
- 1/2 pound ground pork
- 2 cloves garlic
- 2 cloves ginger
- To taste Youki red paste (Tobanjan)
- To taste Youki black paste (Tenmanjan)
- Heat oil over medium heat.
- Add garlic and ginger, caramelize until golden.
- Add pork, cook through.
- Add red and black Youki paste.
- Mix until incorporated.
- Adjust seasoning.
(Note: yields more than required for recipe)
- 5 gallons pork stock
- 5 gallons chicken stock
- 4 feet Konbu
- 1 bag Katsuobushi
- Bring to a boil.
- Add katsuo and Konbu.
- Steep for 30-45 minutes.
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