Gyokai Yuzu Shoyu Ramen

Adapted by
Yield: 50 servings


Pork Belly Chashu
10 pounds pork belly, rolled and tied with twine
Vegetable oil
2½ cups Kikkoman soy sauce
4 cups sake
1 cup sugar
4 cups mirin
30 scallions, greens only, roughly chopped
30 cloves garlic
Five 2-inch pieces ginger, roughly chopped
Shoyu Tare
2 ounces dried shiitake
4 cloves garlic
1 sheet kombu
2 tablespoons oyster sauce
20 pounds chicken back bones
15 quarts water
6 ounces dried anchovies
8 ounces dried shiitake
4 ounces dried shrimp
12 ounces bonito flakes
4 ounces dried squid
4 ounces kombu
8 ounces ginger, smashed
Soy sauce
Yuzu-Garlic Oil
½ cup dried anchovies, heads and guts removed
¼ cup garlic, peeled and halved
Three 2-inch slices ginger, peeled
Canola oil
1 cup Yuzu zest
Aji Tamago undefined
25 eggs
10 quarts water
To Assemble and Serve
12½ pounds ramen noodles
1 pound kaiware or mizuna
1 pound thinly sliced scallions
½ cup white sesame seeds toasted
1 cup yuzu zest
½ cup red chile threads
5 pounds littleneck clams, steamed with sake


For the Pork Belly Chashu

Season pork belly throughout with salt, and rub to adhere. In a large pan over medium-high flame, heat oil and add pork belly. Brown each side until golden brown. Transfer seared pork and all ingredients to a pressure cooker. Cover contents with enough water and cook over medium-high heat until pressure turns high. Simmer 20 minutes. Using a spider, transfer pork belly onto a sheet tray and let cool. Strain cooking liquid and reserve Shoyu Tare and Aji Tamago.

For the Shoyu Tare

In a saucepot, combine 2 quarts cooking liquid reserved from Pork Belly Chashu with remaining ingredients. Bring to a boil and reduce to 1 quart. Strain through a chinois and set aside.

For the Broth

In a large stock pot, place chicken bones and cover with water. Bring to a boil, reduce heat to simmer, and skim off scum. Simmer 1 hour. Add remaining ingredients and simmer 6 to 8 hours more. Strain through a chinois. Add Shoyu Tare, and season with soy sauce.

For the Yuzu-Garlic Oil

In a sauté pan over medium-low heat, add anchovies, garlic, and ginger. Cover with oil, bring to a boil, and reduce heat to a simmer. Cook 20 minutes. When garlic turns brown, turn off heat and add yuzu zest. Let cool overnight. Strain through a chinois and store in an airtight container.

For the Aji Tamago

Pierce fat end of each egg with a thumbtack to make a tiny hole. In a saucepan, bring water to a boil and with a mesh spider, carefully lower eggs into water. Cook 7 minutes; drain. Peel eggs under cold running water. Place eggs in cooking liquid reserved from Pork Belly Chashu and cure overnight. Cut eggs in half.

To Assemble and Serve

In a pot of boiling water, working in small batches, cook noodles for 1 minute. Ladle hot Broth into bowls, add cooked noodles and top with Pork Belly Chashu, Aji Tamago, mizuna, sesame, zest, chile threads, and clams. Finish with a drizzle of Yuzu-Garlic Oil.