Tonkotsu Ramen

A rich and creamy pork-based broth, served with springy noodles and delicious toppings like chashu pork and a soft-boiled egg.

Ingredients

• 1kg Pork Bones (for broth)
• 2 servings Fresh Ramen Noodles
• 2 slices Chashu Pork
• 1 Ajitama (Ramen Egg), halved
• Spring Onions, sliced
• Toasted Sesame Seeds
• Black Garlic Oil (Mayu)

Instructions

1. Make the Broth: Clean pork bones and boil them vigorously for 8-12 hours, skimming impurities. The broth should become milky and opaque. Strain.
2. Prepare Toppings: Prepare chashu pork and ajitama eggs in advance (often marinated in soy sauce, mirin, and sake).
3. Cook Noodles: Cook fresh ramen noodles according to package directions until firm. Drain well.
4. Assemble: Add tare (seasoning base) to a bowl. Pour in the hot tonkotsu broth and mix.
5. Add the drained noodles and swish to separate.
6. Top with chashu pork, ajitama, spring onions, sesame seeds, and a drizzle of black garlic oil. Serve immediately.

Classic Onigiri (Rice Balls)

The perfect Japanese snack. Steamed rice shaped into triangles or ovals, often with a savory filling, and wrapped in nori.

Ingredients

• 2 cups Japanese short-grain rice, cooked
• 1/4 cup Umeboshi (pickled plum) or Canned Tuna with mayo
• Salt
• Nori (seaweed) sheets, cut into strips

Instructions

1. Cook the rice and let it cool slightly until it's warm enough to handle.
2. Wet your hands with water and sprinkle with salt. This prevents the rice from sticking.
3. Take a handful of rice and make an indentation in the center.
4. Place your desired filling (umeboshi or tuna) in the center.
5. Gently form the rice around the filling, pressing it into a firm triangle or oval shape. Don't press too hard.
6. Wrap a strip of nori around the bottom or side of the onigiri. Serve at room temperature.

Shrimp Tempura

Light, crispy, and delicate. Large shrimp and vegetables coated in an airy batter and quickly deep-fried to perfection.

Ingredients

• 8 large Shrimp, peeled and deveined (tail on)
• 1 cup Cake Flour
• 1 large Egg Yolk
• 1 cup Ice-cold Water
• Vegetable Oil, for frying
• Tentsuyu (dipping sauce)

Instructions

1. Prepare Shrimp: Make small incisions on the belly side of the shrimp to prevent them from curling. Pat dry.
2. Heat Oil: Heat oil in a deep pot to 175°C / 350°F.
3. Make Batter: In a bowl, lightly whisk the egg yolk and ice-cold water. Add the cake flour and mix *very lightly*. Lumps are perfectly fine and essential for a crispy texture. Do not overmix.
4. Fry: Lightly dust the shrimp with flour, then dip into the batter, letting excess drip off.
5. Carefully slide the shrimp into the hot oil. Fry for 2-3 minutes, or until light golden and crispy. Do not overcrowd the pot.
6. Remove and drain on a wire rack. Serve immediately with tentsuyu dipping sauce.