Hapa Ramen: Roast Pork, Egg, Bamboo, Kamaboko, Bok Choy, Mayu, and Spicy Miso

Adapted by StarChefs.com
November 2012

INGREDIENTS:

Star Pork Dashi
(Yield: 5 gallons)
30 pounds pork bones, washed
20 gallons cold water
32 ounces dashi konbu
1 pound green onion bulbs
1 pound ginger root , peeled and chopped
1 pound whole garlic, peeled
3 pounds red delicious apples, quartered
5 pounds Chinese Napa cabbage
2 fryer chickens
1 cup salt
1 cup hon-dashi
Roast Pork
(Yield: 9 pounds)
½ ounce black pepper
½ ounce salt
2 ounces chopped garlic
9½ pounds boneless pork shoulder
Marinated Bamboo Shoots
(Yield: 3 pounds)
½ ounce black pepper
½ ounce salt
¼ ounce hon-dashi with bonito
1 ounce canned bamboo shoots
Mayu
12 ounces whole garlic, peeled
½ ounce pommace oil
14 ounces black sesame paste
Aka Miso
(Yield: 2 pounds)
12 ounces water
18 ounces Gekkeikan cooking sake
18 ounces sugar
2 1/5 pounds red miso paste
6 Hawaiian chili peppers, minced
To Assemble and Serve
(Yield: 1 serving)
7 ounces fresh ramen noodles, cooked
1 ounce baby bok choy, cleaned, cut into large dice, and blanched
2 ounces sliced fishcake
1 soft-poached egg

METHOD:

For the Star Pork Dashi:
Place pork bones in a large steam kettle or stock pot. Fill with water and bring to boil over high heat. Continuously skim impurities that float to top of the stock and boil for 1 hour. Add konbu dashi, onions, ginger, garlic, apples, cabbage, chickens, salt, and hon dashi. Boil for another 3 hours. At end, broth will appear creamy white. Strain and chill.

For the Roast Pork:
Preheat the oven to 450°F. Season pork shoulder with salt and pepper and place on a large cast-iron Dutch oven with tall sides. Place pork shoulder in oven and roast for 30 minutes. Remove and reduce oven temperature to 275°F. Rub pork shoulder with chopped garlic and fill pot with enough water to cover the pork. Place roast back in oven and cook for another 2 hours. Remove roast and rest before slicing.

For the Marinated Bamboo Shoots:
In a large pot, combine pepper, salt, hon dashi, usukuchi soy sauce, and bamboo shoots. Simmer over low heat for 1 hour. Drain and reserve.

For the Mayu:
Place garlic and oil in a heavy-bottomed stainless steel pot. Cook over low heat for 30 minutes. Remove from heat and cool. Transfer the mixture to a blender and purée with black sesame paste until smooth. Strain through fine sieve.

For the Aka Miso:
Combine sake and sugar in heavy-bottomed stainless steel pan. Cook over low heat until mixture turns amber in color. Remove from heat and stir in red miso paste and Hawaiian chilies. Mix in water to thin.

To Assemble and Serve:
Warm Star Pork Dashi and ladle into a bowl with ramen noodles. Spoon Mayu over half of ramen. Top with a poached egg, bok choy, and fish cake. Finish with sliced Roast Pork and Marinated Bamboo Shoots. Spoon Aka Miso over the top.