When I was the chef of Tribute, in Farmington Hills, Michigan, I was always hungry by the time my restaurant closed. (Little known fact: chefs never have time to eat!) So I’d usually stop by a local Chinese place on the way home, which is where I discovered this delicious dish. The chef there introduced me to cooking with zarsai, which are salty and pungent Chinese pickles, usually radishes or a kind of bok choy. Eaten on their own, they make you thirst for a beer, but cooked, they mellow and add great flavor to a dish. I love serving these noodles in a clay pot, or donabe. It gives it a warm and comforting touch, especially in wintertime.
Recipe information
Yield
serves 2
Ingredients
Marinated Pork
Shoyu Broth
Assembly
Preparation
Step 1
To make the pork, combine the pork, sake, and soy sauce in a bowl and mix well. Cover and refrigerate for 20 minutes.
Step 2
To make the broth, combine the chicken stock and Shoyu Base in a saucepan over light heat. Bring to a boil, then reduce the heat to low and cover to keep warm.
Step 3
To prepare the dish, place a large sauté pan over high heat. Add the vegetable oil and garlic. Cook until the garlic is fragrant and just beginning to turn golden, about 30 seconds, then mix in the marinated pork and cook, stirring, for 1 minute. Stir in the bamboo shoots, bell pepper, and zarsai and cook for 1 to 2 minutes, or until the vegetables become soft. Pour the broth into the pan and bring the liquid to a boil.
Step 4
In a small bowl, whisk together the cornstarch and water. Add the mixture to the broth and decrease the heat to low. Simmer the broth for 1 minute, or until it thickens slightly. Turn off the heat and set aside.
Step 5
Bring a pot of water to a boil. Cook the ramen noodles for just 30 seconds, or until the noodles become loose but are not completely cooked through. Drain the noodles and divide them between 2 donabe, and place the donabe on the stove top. Pour half the broth into each donabe and turn the heat to medium-high. Top each with half the pork and vegetables. Once the liquid comes to a boil, garnish each with half the scallions and a dash of chili oil. Cover the donabe and turn off the heat. Carefully set them on plates and serve hot.
