1 package ramen noodles
2 dozen eggs
¼ cup soy sauce
¼ cup granulated sugar
500 grams kinugoshi goma (white sesame paste)
1 quart mirin
1 quart soy sauce
1 quart ponzu juice
4 quarts dashi
1 lemon, juiced
1 orange, juiced
coarse salt
granulated sugar
Ichimi togarashi (Japanese chile powder)
sesame oil
shrimp, chilled
grape tomatoes
cucumber, juilienned
scallions, chiffonade
Kizami beni shoga (pickled ginger)
Toasted Kizami nori (julienned seaweed)
white sesame seeds
METHOD:
For the Ramen:
Boil noodles in unsalted water until tender. Chill in an ice bath.
For the Egg Noodles:
Whisk eggs, soy, and sugar together. In a well-oiled omelet pan, pour eggs to just cover the bottom of pan; let eggs set (no color should develop), until they slip out of the pan. Cool, roll, and cut julienne.
For the Goma-Ponzu Dipping Sauce:
Combine the kinugoshi goma, mirin, soy sauce, ponzu juice, dashi, lemon juice, orange juice. Season with a dash of salt, sugar, ichimi togarashi, and sesame oil.
To Assemble and Serve:
Serve Ramen on crushed ice. Garnish with Egg Noodles, shrimp, tomatoes, cucumber, scallions, ginger, seaweed, and sesame seeds. Serve Goma-Ponzu Dipping Sauce on the side.
