Combo B Recipe

Prepare broth

Combine 3 cups tonkotsu broth and 1 cup chicken stock in a medium pot. Bring to a gentle simmer over medium heat.

Season broth

Stir in 2 tbsp shoyu, 1 tbsp mirin and 1 tsp sesame oil. Taste and adjust with a pinch of white pepper and more shoyu if needed. Keep at a low simmer.

Cook noodles

Bring a separate pot of water to a rolling boil. Add fresh ramen noodles and cook according to package (typically 60–90 seconds for fresh). Drain and briefly rinse under hot water to remove excess starch; keep warm.

Assemble bowl

Divide noodles into a warmed bowl. Ladle hot broth over the noodles. Arrange 3 slices of chashu, 2 tbsp bamboo shoots, half a soft-boiled egg, half a nori sheet, and 1 tbsp sliced scallions on top. Add 1 tsp pickled ginger if using. Serve immediately.

Prepare miso tare

In a small bowl, whisk together 2 tbsp red miso paste, 1 tsp white miso (if using), 1 tbsp sake and 1 tsp soy sauce until smooth; set aside.

Sauté aromatics and pork

Heat 1 tsp sesame oil in a skillet over medium heat. Add 1 tsp minced garlic and 1 tsp minced ginger; sauté 30 seconds. Add 2 oz ground or thin-sliced pork and cook until browned and cooked through, breaking up the meat. Set aside with 3 tbsp corn.

Warm broth and combine

Bring 3 cups pork or chicken broth to a simmer in a pot. Remove a ladle (about 1/2 cup) of hot broth and whisk it into the miso tare to loosen it, then stir the miso mixture back into the pot. Add 1 tsp butter and keep at a gentle simmer; do not boil vigorously (to preserve miso flavor).

Cook noodles

Cook curly or fresh ramen noodles in boiling water per package instructions (usually 60–90 seconds). Drain and keep warm.

Assemble bowl

Place noodles in a warmed bowl. Pour hot miso broth over them. Top with the sautéed pork, 1 cup bean sprouts (lightly blanched or raw if preferred), 3 tbsp corn (with optional extra buttered corn), and 1 tbsp sliced scallions. Serve immediately.

Marinate chicken

In a bowl, combine 12 oz bite-sized chicken pieces with 1 tbsp soy sauce, 1 tbsp sake, 1 tsp grated ginger, 1 tsp grated garlic, 1 tsp salt, and a pinch of black pepper. Mix and refrigerate for 15–30 minutes.

Coat and fry

Set up a dredging station: beaten egg in one bowl and 1 cup potato starch in another. Heat 2 cups neutral oil in a heavy pot to 340°F (170°C). Dip marinated chicken first in beaten egg, then toss to coat thoroughly with potato starch. Fry in batches for 3–4 minutes until golden and cooked through, turning as needed. Remove to a wire rack or paper towel-lined plate to drain.

Finish and serve

If desired, briefly reheat at 375°F (190°C) for 30–45 seconds for extra crispiness. Serve hot with lemon wedges.

Bloom gelatin

Sprinkle 1 tsp gelatin over 2 tbsp cold water in a small bowl and let sit 5 minutes to bloom. (If using agar-agar, follow package instructions with equivalent setting quantity.)

Heat milk and cream

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream and 3 tbsp sugar. Warm over low heat until sugar dissolves and mixture is hot but not boiling.

Prepare matcha

In a small bowl, sift 2 tsp matcha powder and 2 tbsp sugar. Add a tablespoon of the warm milk mixture and whisk into a smooth paste, then pour the paste back into the saucepan and whisk to combine.

Add gelatin and set

Remove the pan from heat. Add the bloomed gelatin and a pinch of salt, whisk until fully dissolved. Pour the mixture into two small serving cups, leaving room for jelly and red bean on top (fill about 3/4 full). Chill in refrigerator until set, about 2 hours.

Prepare sakura jelly (if not pre-made)

If making sakura jelly from syrup: warm 1/2 cup sakura syrup (or lightly flavored cherry syrup) and dissolve the appropriate amount of gelatin/agar per package into it. Pour into a shallow tray to set, then cut into small cubes once firm. Alternatively use 1 cup prepared sakura jelly cut into cubes.

Assemble dessert

When puddings are set, spoon 2 tbsp sweet red bean paste on top of each pudding and arrange several small cubes of sakura jelly (about 2–3 tbsp total) beside the red bean. Chill briefly and serve cold.