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. Score the Chinese broccoli with thicker stalks. Cut the yellow chives into 2-inch pieces.
2. Devein the shrimp. Prepare with a pinch of salt, 1 tbsp of sake, and potato starch, then rinse, drain, and pat dry with a paper towel.
3. Simmer the juice of 1/2 a grapefruit until it reduces to 1/4. Mix it into a bowl with Sesame & Miso Seasoning from Kayanoya Dashi Ramen.
4. Boil the Chinese broccoli until tender, then cut into 2-inch pieces. Boil the shrimp until they turn pink.
5. Heat oil in a skillet and stir-fry the yellow chives for 1-2 minutes.
6. Add 1.5 cups of water and the Soup Broth from the Kayanoya Dashi Ramen into a pot. Bring to a boil, then reduce to low heat and simmer for 2-3 minutes. Turn off the heat and remove the packet.
7. Cook the noodles in plenty of boiling water for 4-5 minutes. Strain and transfer to the bowl with the prepared broth from step 6.
8. Top the noodles with shrimp, Chinese broccoli, yellow chives, and a sprinkle of grapefruit zest.
