Bouillabaisse
Tender Beef Shank Stew
Beef Stroganoff
Cook
30 min
Chef Hisanori Yamamoto
Chef Hisanori Yamamoto is the chef and owner of icca, a celebrated omakase restaurant in New York City. Born in Hokkaido and trained at culinary school in Osaka, he served as a chef at Ristorante Pegaso in Tokyo before bringing his distinctive Japanese-Italian culinary fusion to New York.
Read MoreInstructions
Instructions
1. Sear the pork belly in a skillet over medium heat until golden brown on all sides. Set aside.
2. Prepare the broth. Add 350ml (11.8 fl oz) of water and one sachet of Kayanoya Original Ramen Soup Broth to a pot. Heat on low, bringing to a boil. Let it simmer for 2–3 minutes.
3. Add the mint to the broth. Cover and let it infuse for 1 minute, then strain.
4. Boil the ramen noodles. Cook the noodles in plenty of boiling water for 4–5 minutes. Strain and transfer to the bowl with the prepared broth.
5. Assemble the dish. Add the pork belly and top with watercress, diced onion, and fresh mint leaves.
