We have today the dish of the day and it was a ramen noodle soup. As our chef said, this is the first time as he remembers that the Reuben sandwich was oversold. Usually the Reuben sandwich is the most popular dish of the day. Obviously that was not the case for today.
Preparation for our ramen we started yesterday - the chicken and pork stock was made during the class. During my work I took care to strain the stock and chill it and place into a refrigerator. Today we used a guidance from the book Momofuku by D. Chan.
A pork belly was prepared (also was cured yesterday). Regrettably we
overcook it, the book did not said that we should cover it with a foil during cooking time. Then the instructions how to determine doneness were not clear. So our pork belly was black outside and overcooked, therefore we had to take off a good part of outside layer of it and at the end we got probably 30% of it to use in our ramen.
Stock we made yesterday was fortified with roasted chicken bones, soy sauce, rice vine, and some other ingredients. So the final broth was really flavoursome and very reach. For the garnish we had shiitake mushrooms, bok choy, spouts, scallion, and an egg yolk.
An egg yolk deserves special attention. Eggs were slow cooked in sous vide machine at the temperature 147.2 F for an hour. As a result an egg white was opaque and not set, an egg yolk was just set but still liquidly inside. We discarded egg whites and used only yolks. One guy did not appreciate this as he said he likes the whole egg when white is just set and yolk is still runny.
The service was really busy. We got very good feedback from people and obviously it was a good dish.
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