Ingredients

Ingredients For the dashi

• 1 sheet konbu seaweed

• 2 litres/3½ pints soft mineral water

• 80g/2¾oz katsuobushi flakes

For the ramen tonkotsu pork stock

• 1.5kg/3lb 5oz pork thigh bones, broken

• 500g/1lb 2oz pork rib bones, broken

• 1 carrot, roughly chopped

• ½ onion, roughly chopped

• 1 leek, roughly chopped

• sea salt, to taste

For the ramen broth

• 200ml/7fl oz dashi

• 400ml/14fl oz tonkotsu pork stock

• 4 tsp soy sauce

• 4 tsp mirin

• 4 tsp sake

• 3 tbsp water

• 2 tsp rice vinegar

• 20g/¾oz dried porcini mushrooms

For the ramen pork belly

• rapeseed oil, for frying

• 250g/9oz pork belly, rind removed

• 200ml/7fl oz dashi

• 200ml/7fl oz pork stock

• 200ml/7fl oz dry sherry

• 200ml/7fl oz root beer

• 100ml/3½fl oz soy sauce

• 100ml/3½fl oz maple syrup

For the ramen noodles

• 3 tbsp beer

• 3 tbsp rapeseed oil

• 2 free-range eggs

• 1 free-range egg, yolk only

• 150g/5½oz 00 flour

• ½ tsp salt

• dashi, for blanching

• 1 tbsp rapeseed oil

For the gyoza wrappers

• 125g/4½oz 00 flour

• 2 tsp rice flour

• 5 tbsp boiling water

For the gyoza filling

• 1 raw lobster tail, removed from the shell

• 10g/¼oz fresh black truffle, shaved

• 1 tsp chopped fresh chives

• pinch sea salt

• pinch freshly ground white pepper

To assemble the gyoza

• 1 free-range egg, white only

• rapeseed oil, for frying

• sake

For the red aromatic oil

• 5 tsp red miso paste

• 5 tsp tomato purée

• 5 tsp rapeseed oil

• 2 tsp truffle oil

For the black aromatic oil

• 1 tsp rapeseed oil

• 4 garlic cloves, minced

• 10g/¼oz Chinese black beans

• 2 tsp soy sauce

• 1 tsp black sesame seeds

• 5 tsp sesame oil

For the green aromatic oil

• 50ml/2fl oz avocado oil

• 20 leaves shiso

• 2 spring onions, green parts only

• ¼ tsp green yuzu-kosho paste

For the garnish

• rapeseed oil, for deep-frying

• 20cm/8in rhubarb, cut into julienne 5cm/2in long

• 4 spring onions, white parts only, cut into julienne 5cm/2in long

• 16 enoki mushrooms, cut into julienne 5cm/2in long

Description

Kyushu, Japan’s Most Southerly Island, Is Famed For Its Hearty Noodle Soups Made With Pork Bones. The Truffled Lobster Gyoza Dumpling Gives It A...

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