Taiwan Ramen Soup

Stolen on: September 10, 2008

This week's warming Taiwan Ramen Soup recipe was stolen with permission from Executive Chef and partner of Sashi, Makoto Okuwa who employs a unique take on Japanese cuisine, presenting traditional flavor combinations with an innovative flair.

Having worked alongside some of the world's most respected sushi masters

Photo by Charley Gallay

including famed "Iron Chef" Morimoto, Chef Makoto has designed a charismatic menu at Sashi, often with his own unique spin on classic American favorites. The menu ranges from Saké Steamed Chilean Sea-Bass to crunchy Sashimi Tacos. "I was inspired to create each menu item by what I knew locals would want and more importantly, appreciate," says Makoto. "I wanted to craft a menu that was both daring and elegant as well."

Embodying the elegant and bold flavors from the menu, the décor of Sashi combines sheer drapery and soft lighting with bold rich colors and sleek lines, inspired by both the cuisine and the restaurant's serene beachside location.

Beyond the fine cuisine, Sashi also provides patrons with an exceptional saké tasting experience, featuring certified saké sommeliers, as well as an expansive saké bar with over 50 variations to choose from including Myoka Rangyoku, an ultra-deluxe variety, made using the classic Kimoto method, which is aged three years and valued at $800 to $1000 per bottle.

Guests can request a visit from the saké sommeliers for a narrated experience or for culinary pairing recommendations, sample a flight of various saké flavors, or taste Sashi's signature saké-infused cocktails.

About the chef: in creating each dish, Chef Makoto draws on his own personal experience with sushi dating back to his early childhood years. He says: "I have a true respect for keeping with Japanese tradition but also feel it's important to add my own variation in order to appeal to a wide array of palates."

Chef Makoto's passion for Japanese cuisine, specifically sushi, began in Nagoya, Japan at the tender age of three when he was introduced to Sushi Master, Makoto Kumazaki. Makoto began an apprenticeship at the age of 15 and continued under the tutelage of legendary Sushi Master, Chef Shinichi Takegasa. After over ten years of training in Japan, Makoto moved to Washington, D.C. where fate led him to a chance meeting with famed Iron Chef Morimoto. The two were an instant match and Makoto soon became Executive Sushi Chef at Morimoto New York and Morimoto Philadelphia. Following, Makoto also made several appearances on the Food Network's original "Iron Chef" alongside his mentor Iron Chef Morimoto. In 2007, Makoto moved to Del Mar, California where he opened Pearl Sushi Restaurant & Champagne Lounge.
Makoto currently resides in Torrance, California with his wife and son.

Sashi
Metlox Plaza
451 Manhattan Beach Boulevard
Manhattan Beach, California 90266
310 545 0400
www.sashimb.com

Taiwan Ramen Soup

Sashi Restaurant, Manhattan Beach, CA

Taiwan Ramen Soup is served at Sashi for $9.
This recipe makes 8-10 restaurant portions.

Taiwan Ramen Soup Ingredients:
*Ramen base
12 fl oz chicken stock per serving
1 lb ground pork
1 lb ground beef
Garlic chives to taste
0.5 oz scallion oil (sauté a sliced scallion in vegetable oil, remove the scallion slices and allow to cool)
Dried red chili peppers to taste
1.5 oz Ramen noodles per serving
2 tablespoons sugar
1 garlic clove

*Ramen base Ingredients:
1.5 oz Hondashi (Bonito Fish Soup Stock)
1 oz chicken bouillon
1 cup Sake
5 oz light soy sauce
1 cup water
1 shallot

*Ramen Base Steal This Recipe® Step by Step Instructions:
Mince or puree the shallot and combine all the ingredients into a paste.

Taiwan Ramen Soup Steal This Recipe® Step by Step Instructions:
In a sauté pan, sauté the garlic, add the ground pork, ground beef, sugar, and dried red chili peppers.
Cook the noodles until they are al dente.
Warm the soup bowls, adding 1 oz of ramen base.
Heat the chicken stock and add to the ramen base in the bowl.
Add the noodles, then add the sautéed meat on top.
Heat the scallion oil and sear the garlic chives.
Add 3 pinches of garlic chives on top of the soup.
Serve Hot!

The following nutritional analysis is calculated for an approximate 6 oz at-home serving.

Nutrient Name Amount per Serving % Daily Value

Calories 200

Calories from Fat 100

Total Fat 12g 18%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 25mg 8%

Sodium 540mg 22%

Total Carbohydrates 13g 4%

Dietary Fiber <1g 2%

Sugars 3g

Protein 9g

Vitamin A 0%

Vitamin C 4%

Calcium 2%

Iron 8%

Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used.

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