Ramen Risotto
Pork Belly, Dashi Broth, Chile-Bonito Oil, Yuzu Gel, Egg Yolk, Furikake, Pickled Mushrooms
Chef Colter Peck of Elementary | Austin, TX
Adapted by StarChefs | october 2023
INGREDIENTS
Dashi Ramen Broth:
Yield: 12 quarts
3 liters shiro dashi
750 millimeters white soy sauce
1 pint white balsamic vinegar
Ramen Risotto:
Yield: 50 servings
250 grams neutral oil
600 grams diced onion
150 grams sliced garlic
100 grams minced ginger
11 pounds arborio rice
2.5 kilograms sake
Chile-Bonito Oil:
Yield: 3 cups
1 kilogram grapeseed oil
75 grams Aleppo chile flakes
50 grams tomato salt
20 grams bonito flakes
30 grams harissa
Yuzu Gel:
Yield: 1 quart
1 kilogram yuzu juice
20 grams agar agar
Pork Belly:
Yield: 20 portions
1 pork belly
750 grams sake
400 grams mirin
200 grams kombu
100 grams soy sauce
55 grams fish sauce
40 grams toasted black peppercorns
To Assemble and Serve:
Yield: 1 serving
Chicken stock
Shiro dashi
2 tablespoons butter
5 grams sliced scallions
1 cured egg yolk
5 grams furikake
40 grams pickled chestnut mushrooms
METHOD
For the Dashi Ramen Broth:
In a Cambro, combine all ingredients and 7 quarts water. Set aside.
For the Ramen Risotto:
In a large rondeau over medium flame, heat oil. Add onion, garlic, and ginger. Cook until alliums are soft and translucent. Increase heat and add rice. Cook until rice is toasted, stirring constantly and being careful not to burn the garlic or onion. Once rice is toasted, reduce heat and deglaze the pan with sake. Continue to cook until the liquid is reduced by half. Stir in Dashi Ramen Broth. Cook until rice is just al dente, stirring constantly to ensure the rice cooks evenly. Remove from heat and transfer to full sheet trays. Let cool, then portion into pint containers, approximately 300 grams in each container. Refrigerate.
For the Chile-Bonito Oil:
In a deep stockpot over medium heat, bring all ingredients to a simmer. Remove from heat and let steep until cool. Transfer mixture to a Vitamix blender and blend until combined. Strain, transfer to an airtight container, and reserve.
For the Yuzu Gel:
In a saucepan over medium-heat heat, bring 500 milliliters yuzu juice and agar agar to a boil. Reduce heat and let simmer 2 minutes. Transfer mixture to an airtight container and let set. Once set, transfer mixture to a Vitamix blender. Add remaining 500 milliliters yuzu juice and purée until smooth. Transfer to a squeeze bottle and refrigerate.
For the Pork Belly:
Heat oven to 350°F. Place all ingredients and 1 kilogram water in a deep hotel pan, making sure to cover the pork belly with the kombu sheets. Cover the pan with aluminum foil and parchment paper. Braise 3½ hours. Remove from oven and let cool in the braising liquid. Once cooled, slice pork belly lengthwise into ¾-inch slices.
To Assemble and Serve:
In sautépan over medium heat, add 300 grams Ramen Risotto and enough stock to rehydrate. Taste and adjust seasoning with shiro dashi. Mount butter into Ramen Risotto until a creamy texture is achieved, it should slowly fall if you draw a spatula through the center. Keep warm. In a separate sautépan over medium-high heat, sear 2 slices Pork Belly on all sides until crispy. Let cool. Spoon warmed Ramen Risotto into a shallow bowl. Top with crisped Pork Belly. Pipe 3 dots Yuzu Gel on top of Pork Belly. Spoon 1 tablespoon Chile-Bonito Oil around the bowl. Garnish with scallion. Place egg yolk in the center of the bowl, being careful not to break the yolk. Finish with furikake and pickled chestnut mushrooms.
