Shoyu Ramen Base

This is just one of the many ‘Ramens’ you can concoct starting with this lovely base from Executive Chef Joshua Hebert. He’s got a new gig opening up in early Fall, Hot Noodles Cold Sake, and we can’t wait to line up for his amazing creations! Eat in or take out! If he doesn’t have this pairing on the menu, make sure you have some at home to sip and slurp alongside your fave bowl of comfort! What we love most is that if it only had an ‘a’ at the end…KiJoshu(a) Sake!

Kijoshu Sake

Shoyu Ramen base
1 T sesame oil
1 T pork fat
1t chopped garlic
1t chopped ginger
1t chopped shallots

1/2 c sake
1/2 c mirin

1 cup soy sauce
2 cup dashi
2 cup pork stock

2 oz pork belly
4 oz ramen noodles
1oz sprouts
1 t chopped scallions
2 slices naruto
1 T bonito flakes
1 sheet nori

Add pork fat and sesame oil to a pan, and add shallots garlic, and ginger. Gently toast. Add sake and mirin, deglaze and reduce to 90 %. add soy sauce and bring to a simmer. Add dashi and stock, bring to a simmer. Season to taste with salt and soy sauce, and simmer yu noodles seperately. Add to broth in a bowl, and garnish with all items. enjoy