1 package ramen noodles
2 dozen eggs
¼ cup soy sauce
¼ cup granulated sugar
500 grams kinugoshi goma (white sesame paste)
1 quart mirin
1 quart soy sauce
1 quart ponzu juice
4 quarts dashi
1 lemon, juiced
1 orange, juiced
Ichimi togarashi (Japanese chile powder)
Kizami beni shoga (pickled ginger)
Toasted Kizami nori (julienned seaweed)
white sesame seeds
For the Ramen:
Boil noodles in unsalted water until tender. Chill in an ice bath.
For the Egg Noodles:
Whisk eggs, soy, and sugar together. In a well-oiled omelet pan, pour eggs to just cover the bottom of pan; let eggs set (no color should develop), until they slip out of the pan. Cool, roll, and cut julienne.
For the Goma-Ponzu Dipping Sauce:
Combine the kinugoshi goma, mirin, soy sauce, ponzu juice, dashi, lemon juice, orange juice. Season with a dash of salt, sugar, ichimi togarashi, and sesame oil.
To Assemble and Serve:
Serve Ramen on crushed ice. Garnish with Egg Noodles, shrimp, tomatoes, cucumber, scallions, ginger, seaweed, and sesame seeds. Serve Goma-Ponzu Dipping Sauce on the side.