Asari Miso, Amplified by Ramen Tradition

By Paul Angelillo | Megan Swann

By

Paul Angelillo
Megan Swann
Clam Soup: White Miso Broth, Sori Clams, Ground Pork, Seven Pepper Spice, Kuro Oil, and Green Onion
Clam Soup: White Miso Broth, Sori Clams, Ground Pork, Seven Pepper Spice, Kuro Oil, and Green Onion

“You’re not going to find pancetta or wild things at Ichi Sushi,” says Chef Tim Archuleta—just high devotion to Japanese tradition. Archuleta has been cooking Japanese food for 20 years and his play on asari miso soup is subtle but sublime, thanks to an “old school technique” adapted from ramen restaurants. Clams, white miso dashi, and pork seasoned with tamari and mirin form the foundational flavors, but the soup’s haunting hint of garlic comes from a drizzle of kuro oil. To make the oil, Archuleta blanches thinly sliced garlic three times before cooking it in oil at low temperature, until completely burnt. The garlic is strained, cooled, and blitzed in sesame oil before being reunited with the oil used to burn it. It’s an outrageously delicious conversation between two traditional techniques. 

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