Macy's Asian Pacific American Heritage Month
111 N. State Street - Lower Level
Yield: 4 servings
1/4 cup dried wood ear mushrooms
1 cup hot water
1/4 cup sesame oil
8 shrimp, peeled and deveined, with tails on
4 pieces squid, cleaned and cut into 1/4-inch-thick rings
20 bay scallops (about 4 ounces)
16 pea pods, stemmed
4 cups napa cabbage, chopped
1 cup stemmed enoki mushrooms
1/2 cup sliced canned water chestnuts
1/2 cup carrots, peeled and thinly sliced
1 cup baby bok choy, chopped
1/4 cup Shio Base (recipe below)
2 cups Ramen Chicken Stock (recipe below)
2 Tablespoons rice vinegar
1/4 cup Japanese soy sauce
4 teaspoons sugar
2 Tablespoons cornstarch
2 Tablespoons cold water
Dash hot chili oil
pinch ground pepper
6 ounces age-men (ready-made fried ramen noodles, available in Asian food stores)
4 teaspoons hot mustard
In a small bowl, cover the wood ear mushrooms with the hot water and let sit for 10 minutes. Drain the liquid and thinly slice the mushrooms. Set aside.
Heat 2 Tablespoons of the sesame oil in a very large sauté pan or wide pot placed over high heat. Add the shrimp and cook for 1 minute, then add the squid and scallops. Cook for an additional minute, or until all the seafood is seared on each side but not necessarily cooked through. Remove the seafood from the pan and set aside.
Add the remaining 2 Tablespoons sesame oil to the same pan and return it to high heat. Add the pea pods, napa cabbage, enoki and wood ear mushrooms, water chestnuts, carrots, and bok choy. Cook for 2 minutes, stirring frequently.
Meanwhile, combine the Shio Base and chicken stock in a small pot over high heat. Bring the liquid to a boil, then add it to the sautéed vegetables. Add in the seafood, followed by the vinegar, soy sauce, and sugar.
In a small bowl, combine the cornstarch and water. Add it to the boiling liquid and cook for an additional minute. Season to taste with the chili oil and ground pepper.
Divide the fried noodles among 4 plates and place 1 teaspoon of hot mustard on the side of each plate. Top the noodles with one-fourth of the seafood and vegetable mixture. Mix well before eating.
You want this broth to be light colored, which is why I use "white" soy sauce, an almost clear liquid, rather than typical caramel-hued soy sauce.
Yield: 5 cups
1 piece kombu, wiped clean with a damp cloth
1 cup shirojoyu (white soy sauce)
4 cups water
3/4 cup kosher or sea salt
1 1/2 cups katsuobushi (dried bonito flakes)
Combine all the ingredients in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve.
Ramen Chicken Stock
This is the basic and versatile chicken stock I use for my ramen recipes, and it is flavored with Japanese ingredients. You can prepare a big batch and store any extra in the freezer.
Yield: 4 quarts
4 quarts water
4 pounds chicken bones
1 3/4 cups carrots, peeled and chopped
1 1/2 cups celery, chopped
1 cup leek, chopped, white part only
1/4 green cabbage
1/2 head garlic, halved horizontally
1 (1-inch) piece ginger, smashed
1 piece kombu, wiped with a damp cloth
1/2 cup sake
Combine the water and chicken bones in a large, 10-quart stockpot. Set it over high heat and bring the water to a boil. Skim the surface well to remove any impurities.
Add the carrots, celery, leek, cabbage, garlic, ginger, kombu, and sake. Decrease the heat to low and simmer for 2 hours. Add more water as needed to keep the liquid at the same level.
Strain the stock well through a fine-mesh sieve.
Recipes compliments of Takashi Yagihashi from Takashi's Noodles. To purchase a copy of the book: