steamed buns with daikon-arugula salad, pickles & spicy mustard

mushroom medley, fried eggplant, sugar snap peas, potato & kabocha chips, carrots, scallions, coconut-lemongrass cream, chili oil

red curry ramen

pork belly, molten egg, bamboo shoots, naruto, scallions, nori, garlic-shallot oil

classic tokyo shoyu

soy-sesame marinated chicken fried in duck fat

duck fat fried chicken

pork belly, bean sprouts, bamboo shoots, pickled ginger, scallions, black garlic oil

hakata tonkotsu ramen

chahan with shrimp

garlic & chive marinated shrimp, poached egg, bamboo shoots, naruto, scallions, sesame oil

shrimp shio ramen

octopus fritters, bonito flakes, mayo, nori, tonkatsu sauce

takoyaki

Cream Puffs

tartare of yellowtail, truffle-soy, wonton chips

Hamachi Nachos

Mochi Ice Cream

pickled vegetables, sesame-carrot dressing

salad of hearts of romaine & mesclun

duck fat fried chicken, bean sprouts, kimchi, buttered corn, molten egg, scallions, sesame seeds, chili flakes, chili oil

dffc miso ramen [spicy]

fat rice cake stir-fried with red peppers, asparagus, mushroom medley, eggplant, kabocha squash, parmesan, scallions, sweet chili-soy sauce, sesame seeds

kinoko mochi

pan-seared chicken and leek dumpling with housemade gyoza sauce

gyoza

Fried Brussels Sprouts

served with spicy togarashi dipping sauce

edamame [spicy]

Japanese fried rice with egg, vegetable medley, shiitake mushroom, scallions, sesame seeds

chahan

pork belly, pork miso, bean sprouts, scallions, chili flakes, chili oil, sesame seeds

tan tan men [spicy]

In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour, baking powder, and salt. Add the activated yeast mixture and milk. Mix until a dough forms.

Make Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a bun.

Shape Buns

Place the buns in a steamer basket lined with parchment paper and steam for 15-20 minutes until fluffy and cooked through.

Steam Buns

all-purpose flour

active dry yeast

sugar

warm water

milk

baking powder

salt

In a large pot, combine vegetable broth, coconut milk, red curry paste, and chopped lemongrass. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld.

Make the Broth

While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.

Cook the Ramen Noodles

In a separate pan, sauté the mushroom medley and sliced fried eggplant in a little oil until tender. Add sugar snap peas and carrots, cooking for an additional 2-3 minutes until bright and crisp.

Sauté the Vegetables

Slice the potato and kabocha squash thinly. Fry or bake until crispy and golden. Season with salt.

Make Potato and Kabocha Chips

In a serving bowl, place a portion of cooked ramen noodles, ladle the hot broth over the noodles, and top with sautéed vegetables. Garnish with scallions, chili oil, and serve with potato and kabocha chips on the side.

Assemble the Ramen Bowl

Ramen noodles

Red curry paste

Coconut milk

Vegetable broth

Lemongrass stalk

Mushroom medley (shiitake, oyster, cremini)

Fried eggplant

Sugar snap peas

Carrots

Scallions

Potato (for chips)

Kabocha squash (for chips)

Chili oil

Salt

Pepper

In a pot, combine the pork belly, soy sauce, mirin, sake, and water. Bring to a boil, then reduce to a simmer. Cook for about 2 hours until the pork is tender.

Prepare the Pork Belly

Bring a pot of water to a boil. Gently add the eggs and boil for 6-7 minutes. Transfer to an ice bath to cool, then peel and set aside.

Make the Molten Eggs

Finely chop the garlic and shallot. In a pan, heat some oil over medium heat. Add the garlic and shallot, cooking until golden and fragrant. Remove from heat and set aside.

Prepare the Garlic-Shallot Oil

Once the pork is cooked, slice it thinly. In a bowl, place cooked ramen noodles, then add pork slices, molten egg (halved), bamboo shoots, and naruto. Garnish with scallions, nori, and drizzle with garlic-shallot oil. Season with salt and pepper to taste.

Assemble the Ramen

pork belly

soy sauce

mirin

sake

water

bamboo shoots

naruto (fish cake)

scallions

nori (seaweed)

garlic

shallot

pepper

In a large bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Add chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

Remove the marinated chicken from the refrigerator and allow it to come to room temperature. Pat the chicken dry with paper towels.

Prepare for Frying

Place cornstarch in a shallow dish. Dredge each piece of chicken in cornstarch, shaking off any excess.

Coat the Chicken

In a large, deep skillet or Dutch oven, heat duck fat over medium-high heat until it reaches 180°C (350°F).

Heat the Duck Fat

Carefully add the chicken pieces to the hot duck fat, ensuring not to overcrowd the pan. Fry in batches for about 10-15 minutes, or until golden brown and cooked through (internal temperature should reach 75°C/165°F).

Fry the Chicken

Using a slotted spoon, remove the fried chicken from the fat and drain on paper towels. Sprinkle with black sesame seeds before serving.

Drain and Serve

Chicken pieces (legs, thighs, or breasts)

Duck fat

Soy sauce

Sesame oil

Garlic, minced

Ginger, grated

Black sesame seeds

Cornstarch

In a large pot, combine pork bones and water. Bring to a boil, then reduce heat and simmer for at least 12 hours, skimming off any impurities that rise to the surface.

Prepare the Broth

In a separate pot, simmer the pork belly in water for about 1 hour until tender. Remove, let cool, and slice into thin pieces.

Cook the Pork Belly

Cook ramen noodles according to package instructions. Drain and set aside.

Prepare the Noodles

In a bowl, add a serving of noodles. Pour hot broth over the noodles and top with sliced pork belly, bean sprouts, bamboo shoots, pickled ginger, and chopped scallions.

Drizzle black garlic oil over the top of the assembled ramen bowls for added flavor.

Finish with Black Garlic Oil

Add soy sauce, mirin, and salt to taste. Serve hot and enjoy your Hakata Tonkotsu Ramen!

Season and Serve

Pork belly

Bean sprouts

Bamboo shoots

Pickled ginger

Black garlic oil

Pork bones (for broth)

Water

Mirin

In a large skillet or wok, heat the sesame oil over medium heat. Add the shrimp and cook for about 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

Prepare the Shrimp

In the same skillet, add the beaten eggs and scramble them until fully cooked. Remove the eggs from the skillet and set aside with the shrimp.

Scramble the Eggs

In the skillet, add a little more sesame oil if needed. Sauté the diced carrot and green peas for about 3-4 minutes until they are tender.

Sauté Vegetables

Add the cooked rice to the skillet with the vegetables. Pour in the soy sauce and stir well to combine all ingredients. Cook for another 3-5 minutes, allowing the rice to heat through.

Combine Ingredients

Add the cooked shrimp and scrambled eggs back into the skillet. Stir in the chopped green onion, and season with salt and pepper to taste. Cook for an additional 2 minutes, then serve hot.

Finish the Dish

cooked rice

shrimp, peeled and deveined

carrot, diced

green peas

green onion, chopped

sesame oil

egg, beaten

In a bowl, combine the shrimp with minced garlic, chopped chives, soy sauce, and mirin. Let it marinate for at least 15 minutes.

Marinate the Shrimp

In a large pot, bring 1.5 liters of water to a boil. Add the ramen noodles and cook according to package instructions, usually about 4-5 minutes. Drain and set aside.

Prepare the Ramen

In a separate pot, bring water to a gentle simmer. Crack the eggs into individual cups and gently slide them into the simmering water. Poach for about 4 minutes for a runny yolk. Remove with a slotted spoon and set aside.

Poach the Eggs

In a skillet, heat sesame oil over medium heat. Add the marinated shrimp and cook for about 3-4 minutes or until they are pink and opaque.

Cook the Shrimp

In bowls, layer the cooked ramen noodles, top with cooked shrimp, bamboo shoots, naruto slices, and poached eggs. Garnish with chopped scallions. Serve hot.

garlic, minced

fresh chives, chopped

ramen noodles

bamboo shoots, sliced

naruto (fish cake), sliced

scallions, chopped

eggs

In a mixing bowl, combine the all-purpose flour and dashi stock, whisking until smooth. Add the eggs and mix well.

Prepare the batter

Fold in the diced octopus, chopped green onions, and pickled ginger into the batter.

Add fillings

Heat a Takoyaki pan over medium heat and grease the molds with cooking oil.

Preheat Takoyaki pan

Pour the batter into the molds, filling them about 3/4 full. Cook for about 2-3 minutes until the edges start to set.

Cook Takoyaki

Using a skewer or a fork, turn the balls a quarter turn. Continue to cook for another 2-3 minutes, turning them until they are golden brown and cooked through.

Turn the Takoyaki

Remove the Takoyaki from the pan and place them on a serving plate. Drizzle with tonkatsu sauce and Japanese mayonnaise, then sprinkle with bonito flakes and shredded nori. Serve hot.

Serve

All-purpose flour

Dashi stock

Eggs

Cooked octopus, diced

Green onions, chopped

Pickled ginger, chopped

Tonkatsu sauce

Japanese mayonnaise

Bonito flakes

Nori (seaweed), shredded

Cooking oil

In a saucepan, bring water and butter to a boil. Once boiling, add flour and salt, stirring vigorously until the mixture forms a ball. Remove from heat and let cool slightly.

Prepare the Dough

Add eggs one at a time to the dough, mixing well after each addition until the mixture is smooth and glossy.

Incorporate Eggs

Preheat the oven to 400°F (200°C). Drop tablespoon-sized balls of dough onto a lined baking sheet. Bake for 20-25 minutes until puffed and golden brown. Let cool completely.

Bake the Puffs

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form. For matcha filling, fold in matcha powder to half of the whipped cream.

Make the Filling

Once the puffs are cooled, cut a small slit in each to allow steam to escape. Use a piping bag to fill half with vanilla cream and half with matcha cream.

Bao

Red Curry Ramen

Classic Tokyo Shoyu

Duck Fat Fried Chicken

Hakata Tonkotsu Ramen

Chahan With Shrimp

Shrimp Shio Ramen

Takoyaki

Cream Puffs

Hamachi Nachos

Mochi Ice Cream

Salad Of Hearts Of Romaine & Mesclun

Dffc Miso Ramen [spicy]

Kinoko Mochi

Gyoza

Fried Brussels Sprouts

Edamame [spicy]

Chahan

Tan Tan Men [spicy]