Shoyu Base Recipes

QUICK SHOYU RAMEN

Steps:

• Enjoy!

SHOYU BASE

Steps:

• 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.
• To make shoyu broth, combine 2 cups Ramen Chicken Stock (page 10) with 3 ounces (1/4 cup plus 2 tablespoons) shoyu base.

SHOYU RAMEN

Steps:

• In a large, deep saucepan, heat sesame oil over low heat. Add garlic and ginger; cook, stirring, until softened, about 5 minutes. Add soup base and bring to a boil over medium-high heat.
• Meanwhile, bring a large pot of water to a boil over high heat. Add ramen noodles and cook, stirring, for 2 minutes; drain and set aside.
• Stir soy sauce, sake, sea salt, mirin, and sugar into soup base mixture. Strain into 2 serving bowls; divide ramen evenly between bowls. Serve immediately with desired toppings.

SHOYU CHICKEN

Steps:

• Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

AHI SHOYU POKE

Steps:

• Combine ahi cubes, soy sauce, Maui onion, green onion, chile pepper, sesame oil, sesame seeds, macadamia nuts, ginger, and sea salt in a large bowl.

SHOYU RAMEN

Steps:

• Place the eggs in a small pot with the salt. Add enough cold water to cover the eggs, then set the pot over high heat and bring the water to a boil. Once it reaches a boil, cover the pot and turn off the heat. Let sit for 12 minutes. Drain the eggs and rinse under cold water until cool enough to handle. Remove the shells from the eggs and discard.
• Place the peeled eggs in a small pot and cover with the pork belly braising liquid. Bring the liquid just to a boil, then turn off the heat and let the eggs sit in the hot liquid until ready to use. If possible, let the eggs sit in the braising liquid overnight.
• Combine the chicken stock and Shoyu Base in a pot over high heat and bring to a boil. Reduce the heat and cover to keep warm.
• Prepare an ice bath and place a large pot of water over high heat. When the water comes to a boil, add the spinach to the boiling water and cook for 1 minute. Remove the spinach from the water (keep the pot of water) and submerge in the ice bath. Once cool, drain the spinach by squeezing to remove excess moisture. Set aside.
• Return the water to a boil and add the ramen noodles. Cook, following package instructions, then drain well.
• Remove the eggs from the pork belly braising liquid and cut each in half. Divide the noodles among 4 bowls. Top each with 2 1/4 cups broth, and then arrange in a circle over the noodles one-fourth each of the spinach, egg, pork belly, menma, and naruto, with the scallions in the center. Garnish each bowl with a sheet of nori.

SHOYU SOUP (FOR RAMEN)

Steps:

• Heat sesame oil in pot (big enough for the soup), saute ginger and garlic until fragrant.
• Add chicken stock, dashi, chicken bouillon, sake, salt, sugar, soy sauce, and shitake mushrooms and bring to a boil.
• Add ramen noodles and cook in soup (usually about 3 minutes, or according to package instructions).
• Drain the noodles and arrange in bowls, add soup and garnish to taste.