RAMEN KITS

TN TONKOTSU


Step 1: Unpack your box and thaw broth in refrigerator overnight or under hot running water until it releases from deli container. Step 2: Gather all equipment necessary. You will need two sauce pans and a saute pan, as well as utensils and serving bowls. Remove items from bags and containers for easy access during cooking. Step 3: Begin by boiling water for your noodles. Water must come to a full boil before adding noodles. Step 4: While you wait for your water to boil, heat your saute pan over med-high heat until very hot. Add a small amount of oil and allow it to heat until shimmering. Pat your pork confit into thin patties, then sear until deep golden brown on each side and fat has started to soften. Remove patties from heat and set aside. You may also want to use this time to carefully cut your egg in half. Be gentle with them--the yolk is still soft inside! Step 5: Add your noodles to the pot of boiling water and set a timer for 1:30 minutes. Using chopsticks or a fork, break up the noodles so they can cook evenly. Repeat this step frequently, as agitation is good for the noodles. Once the timer goes off, remove your noodles with a strainer and move to a bowl. Don’t dump your water, you are going to use it to repeat this step! Step 6: Empty broth contents into a sauce pan and heat until simmering. Stir often to mix any seasonings that have fallen to the bottom. Step 7: Pour broth over noodles, using chopsticks to break the noodles up again. Add your toppings and start slurping!




SHOYU


Step 1: Unpack your box and thaw broth in refrigerator overnight or under hot running water until it releases from deli container. Step 2: Gather all equipment necessary. You will need two sauce pans and a saute pan, as well as utensils and serving bowls. Remove items from bags and containers for easy access during cooking. Step 3: Begin by boiling water for your noodles. Water must come to a full boil before adding noodles. Step 4: While you wait for your water to boil, heat your saute pan over med-high heat until very hot. Add a small amount of oil, then sear pork belly slices until golden brown on each side and fat has started to soften. Remove slices from heat and set aside. You may also want to use this time to carefully cut your soy egg in half. Be gentle with them--the yolk is still soft inside! Step 5: Add your noodles to the pot of boiling water and set a timer for 2 minutes. Using chopsticks or a fork, break up the noodles so they can cook evenly. Repeat this step frequently, as agitation is good for the noodles. Once the timer goes off, remove your noodles with a strainer and move to a bowl. Don’t dump your water, you are going to use it to repeat this step! Step 6: Empty broth contents into a sauce pan and heat until simmering. Stir often to mix any seasonings that have fallen to the bottom. Step 7: Pour broth over noodles, using chopsticks to break the noodles up again. Add your toppings and start slurping!




SPICY MISO


Step 1: Unpack your box and thaw broth in refrigerator overnight or under hot running water until it releases from deli container. Step 2: Gather all equipment necessary. You will need two sauce pans and a saute pan, as well as utensils and serving bowls. Remove items from bags and containers for easy access during cooking. Step 3: Begin by boiling water for your noodles. Water must come to a full boil before adding noodles. Step 4: While you wait for your water to boil, heat your saute pan over med-high heat until very hot. Add a small amount of oil and allow it to heat until shimmering. Add ground chicken to the pan and heat until fat has rendered. Set aside. Repeat this heating process with charred corn and kimchi. Remove from heat and set aside. You may also want to use this time to carefully cut your egg in half. Be gentle with them--the yolk is still soft inside! Step 5: Add your noodles to the pot of boiling water and set a timer for 1 minute 30 seconds. Using chopsticks or a fork, break up the noodles so they can cook evenly. Repeat this step frequently, as agitation is good for the noodles. Once the timer goes off, remove your noodles with a strainer and move to a bowl. Don’t dump your water, you are going to use it to repeat this step! Step 6: Empty broth contents into a sauce pan and heat until simmering. Stir often to mix any seasonings that have fallen to the bottom. Step 7: Pour broth over noodles, using chopsticks to break the noodles up again. Add your toppings and start slurping!




SZECHWAN MISO


Step 1: Unpack your box and thaw broth in refrigerator overnight or under hot running water until it releases from deli container. Step 2: Gather all equipment necessary. You will need two sauce pans and a saute pan, as well as utensils and serving bowls. Remove items from bags and containers for easy access during cooking. Step 3: Begin by boiling water for your noodles. Water must come to a full boil before adding noodles. Step 4: While you wait for your water to boil, heat your saute pan over med-high heat until very hot. Add a small amount of oil and allow it to heat until shimmering. Add serranos and allow to cook for 30 seconds. Add half of szechuan pepper to toast. Caution: oils from the pepper will begin to release under heat. If left too long unattended, they create a harmless gas that may lead to coughing. If this becomes uncomfortable, add your pork quickly to cool it down and smother the peppers. Add ground chicken to the pan and heat until fat has rendered and chicken is crispy. Remove from heat and set aside. Step 5: Add your noodles to the pot of boiling water and set a timer for 2:00 minutes. Using chopsticks or a fork, break up the noodles so they can cook evenly. Repeat this step frequently, as agitation is good for the noodles. Once the timer goes off, remove your noodles with a strainer and move to a bowl. Don’t dump your water, you are going to use it to repeat this step! Step 6: Empty broth contents into a sauce pan and heat until simmering. Stir often to mix any seasonings that have fallen to the bottom. Step 7: Pour broth over noodles, using chopsticks to break the noodles up again. Add your toppings and an extra shake of szechuan pepper. Start slurping!




TANTANMEN


Step 1: Unpack your box and thaw broth in refrigerator overnight or under hot running water until it releases from deli container. Step 2: Gather all equipment necessary. You will need two sauce pans and a saute pan, as well as utensils and serving bowls. Remove items from bags and containers for easy access during cooking. Step 3: Begin by boiling water for your noodles. Water must come to a full boil before adding noodles. Step 4: While you wait for your water to boil, heat your saute pan over med-high heat until very hot. Add a small amount of oil and allow it to heat until shimmering. Add your tofu mix, drizzle with spice bomb, and stir until combined. Continue stirring until gently heated through. Remove from heat and set aside. You may also want to use this time to carefully cut your egg in half. Be gentle with them--the yolk is still soft inside! Step 5: Add your noodles to the pot of boiling water and set a timer for 2:00 minutes. Using chopsticks or a fork, break up the noodles so they can cook evenly. Repeat this step frequently, as agitation is good for the noodles. Once the timer goes off, remove your noodles with a strainer and move to a bowl. Don’t dump your water, you are going to use it to repeat this step! Step 6: Empty broth contents into a sauce pan and heat until simmering. Stir often to mix any seasonings that have fallen to the bottom. Step 7: Pour broth over noodles, using chopsticks to break the noodles up again. Add your toppings and start slurping!





 

GYOZA KIT

GYOZA


Step 1: Unpack your box and thaw the raw filling in your refrigerator overnight, or under cool running water. Step 2: Gather the equipment necessary. You will need a mixing bowl, a saute pan with a lid, and a clean work surface with a small bowl of clean water. Step 3: Empty the filling mix into a mixing bowl. Holding a gyoza wrapper in your hand, pinch about one ounce of the filling from the bowl and place in the center of the wrapper. Dip your a finger or two into the water and run around the edge of the wrapper. This will allow the wet starch to act as a glue. Step 4: Fold your wrapper into a half-moon shape and press to seal. Beginning at one end and working to the other, pinch the sealed edge onto itself to create small, decorative folds in the top of the wrapper (See video for example). Do this with remaining wrappers and filling. Step 5: Heat your saute pan over medium heat and add enough oil to coat the bottom of the pan. Once oil is shimmering, place your gyoza in the pan and allow to sear until a bright, golden crust has formed on the underside. Drain any excess oil from the pan and pour ½ cup of water in the bottom and cover with lid. Allow to steam about 5-10 minutes, or until wrapper is soft and filling is fully cooked inside. You may want to cut one open to test after the 5 minute mark. Step 6: Remove the gyoza from the pan, dip in ponzu, and enjoy





 
 

OKONOMIYAKI KIT

OKONOMIYAKI


Note: This kit makes enough for four people. Depending on the size of your pan, your may need to repeat the cooking steps. Will need 4 eggs. Step 1: Unpack your box and gather the equipment necessary. You will need one large and one small mixing bowl, a cast iron skillet, a large dinner plate or sheet tray, and utensils. Step 2: Preheat your oven to 350 degrees. Empty the cabbage, onions, scallions, and garlic into the large mixing bowl. Add salt to the bowl and mix thoroughly to fully incorporate the salt. Allow to rest for ten minutes until cabbage has wilted and water has been released. Do not drain. Step 3: In a smaller mixing bowl, whisk together 4 eggs, flour, and 2 tablespoons of water. You may choose to add flour directly to cabbage, but this method will give you a more uniform batter. Add batter to the cabbage mix and toss to coat, making sure batter is evenly distributed. Step 4: Heat skillet over medium-high heat and add a generous amount of oil to the bottom (about ⅓ cup). The skillet must be very hot and the oil must be near its smoke point. To test this, add a drop of water to the pan. The oil should sizzle and pop if it is hot enough. Add cabbage mix to the skillet and press down with a spatula to create an even layer. Allow to cook for up to five minutes on one side. Drizzle more oil around the edges of the pan and scrape the spatula around the sides to make sure the batter will release from the pan. Lift the pancake up slightly with the spatula and check for a very deep, golden brown crust. Step 5: Once your okonomiyaki has a generous sear on the bottom, pour out any extra oil that remains in the bottom of the pan (use a dish towel or oven mit that allows a good grip). Drizzle more oil over the raw batter on top. Working quickly, grab your plate in one hand and skillet in the other. Place your plate upside down over the skillet, and quickly flip the pan over onto the plate using both hands. The crust should now be facing up on the plate. Return your pan to the stove and carefully slide the onokomiyaki back into skillet. Allow to cook for another 3-4 minutes. Step 6: Place your skillet in the oven to finish cooking and set a timer for 7 minutes. Step 7: Remove your skillet from the oven, drizzle with sauces and toppings, and serve directly from skillet! Notes: Repeat steps 4-7 with remaining batter. If you’ve added pork belly to your kit, heat another small pan over medium-high heat while okonomiyaki is in the oven. Add a small amount of oil, and place pork slices in pan. Let sear until golden brown on both sides and fat has softened. Remove from heat until ready to eat.