Chef Claudette Wilkins created a “Quentin Tarantino-inspired” Fideo Ramen with Seared Kombu-Cured Satsuma Wagyu and Barilla Pasta at the KAABOO ROCK’N CHEF San Diego Regional contest on Monday, August 29, 2016.
Serves 4
Broth
INGREDIENTS
- 1 gallon water
- 2 ea. smoked ham hocks
- 2 ea. dashi kombu
- 1 pinch of bonito flakes
- 1 ea. onion
- 1 bunch cilantro
- 3 ea. jalapeños
- 2 ea. lemons, quartered
DIRECTIONS
- Add everything to a pot and simmer (not boil).
- After 4 hours remove kombu and let it simmer for another 4 hours until the flavor is concentrated, if not keep simmering.
Tajin Egg
INGREDIENTS
- 1 cup Jamaica leaves
- 3 ea. chile de árbol
- 1 ea. lemon
- 2 cup water
- tt. salt
- 4 ea. eggs
DIRECTIONS
- Heat 2 cups water and add Jamaica, chiles, and lemon. Let cool in a small bowl.
- Bring a small pot of water to a boil, gently drop in eggs and leave in water for 6 min. Immediately put in ice cold water until cool.
- Crack shell carefully while not removing any of it, drop into “Tajin” liquid until the color bleeds through onto the egg white.
Spaghettini
INGREDIENTS
- ½ box of Barilla Spaghettini
- ½ cup salt
- Olive oil
DIRECTIONS
- Bring water to a boil, add pasta and cook for 7-9 minutes.
- Strain and cool, drizzle a bit of olive oil so noodles don’t stick together.
Kombu Cured A5 Japanese Wagyu
INGREDIENTS
- 1 lb trimmed Wagyu knuckle
- 3 ea. kombu strips
DIRECTIONS
- Trim wagyu and square off edges, wet kombu strips lightly and wrap around beef.
- Store in an airtight container overnight. Season with pepper before searing on all sides.
Mushrooms al Ajillo
INGREDIENTS
- 1 lb. mixed mushrooms
- 10 cloves of garlic, finely minced
- 3 tbsp. butter/oil combo
- tt. salt
DIRECTIONS
- Sauté mushrooms and garlic in a very hot pan, in batches that fill the bottom of pan to achieve caramelization. Set aside.
Sauce:
INGREDIENTS
- Blistered padro and corn puree
- 1 lb. padro peppers
- 2 ea. yellow corn cobs
- 2 tbsp. shallot
DIRECTIONS
- Blister padron peppers and corn over fire, sauté shallot.
- Blend until smooth and reserve.
Crispy Garbanzo
INGREDIENTS
- 1 cup cooked garbanzo
- 2 cup Oil
DIRECTIONS
- Heat oil to 350 and fry the garbanzo beans until golden brown and crispy.
GARNISH
- Daikon radish ribbons/crispy garbanzo/micro citrus mix greens /fresh banana cubes
TO ASSEMBLE
- Take noodles and sear in a hot pan with 2 T olive oil until golden brown, split into 4 bowls.
- Slice meat thinly and divide amongst the bowls.
- Add banana, daikon ribbons, greens, crispy garbanzos and garlic mushrooms.
- Strain broth and pour tableside into bowls over the meat.
