Details

Equipment

• Induction Burner
• Dutch Oven
• Sauce Pan
• Small bowls for mise en place

<aside> <img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:

• Use store bought sauces </aside>

Ingredients

Broth

• 8 c. Dashi, optionally skip katsuobushi
• ⅔ c. Sake
• ⅓ c. Mirin
• 4 T Miso, optional

Sauces

• Sesame Sauce, optionally roasted
• Ponzu Sauce

Rice

• Sushi Rice (Sumeshi)

Ingredients

• Meat, thin slice, any mix of:
  • Ribeye
  • Pork Belly
  • Short-rib
• Tofu, extra-firm
• Nappa Cabbage, 1” slices
• Bok Choy
• Scallions
• Mushroom, shiitake, honshimeji, or enoki
• Udon Noodle

Egg

• Ajitsuke Tamago (Ramen Egg)

Instructions

Prep

1. (optional) Cook Egg
2. Create Broth in dutch oven
3. Cook Rice in sauce pan
4. Assemble Sauces and Ingredients to desired amounts

Cook

1. Bring Broth to simmer on induction burner

Finish

1. Cook Ingredients, dip in Sauces, and eat with Rice
   1. Meat: 2-4 swishes
   2. Tofu, Mushrooms, and Eggs: Leave in indefinitely
   3. Cabbage: Leaves for 2 swishes, stems for 10 swishes
   4. Bok Choy and Scallions: Leave in between 2-5 minutes
2. When desired, add noodles for a finishing soup