Yuzu Ratan* Recipe
spicy shoyu tare, chicken broth, bamboo shoot, greens, pork chashu, egg, nori, leeks, chili sesame, yuzu, yuzu peel, thin noodle
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a large pot, combine chicken broth, shoyu, and chili oil. Bring to a simmer over medium heat and let it cook for about 15 minutes to allow the flavors to meld.
Cook the Noodles
In a separate pot, bring water to a boil. Add the thin noodles and cook according to package instructions until al dente. Drain and set aside.
Prepare the Toppings
While the broth simmers, prepare the toppings. Soft-boil the eggs by placing them in boiling water for 6-7 minutes, then transfer them to an ice bath. Slice the pork chashu, bamboo shoots, and leeks.
Assemble the Bowl
In a serving bowl, add a portion of noodles. Ladle the hot broth over the noodles. Top with pork chashu, bamboo shoots, greens, soft-boiled egg (halved), leeks, nori, and a drizzle of chili sesame oil and yuzu juice. Garnish with yuzu peel.
Serve
Enjoy your Yuzu Ratan hot, with additional chili oil on the side for those who like it spicier.
