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Recipes: From Top Las Vegas Restaurants

by Our Editors

Yusho Rooster Ball Ramen

Yusho-Rooster-Ball-Ramen1

Components: Chicken Broth, Chicken dumplings, roasted garlic, Julienne Carrots, Pickled Fennel, scallions bean sprouts, French breakfast radish grapefruit segments, sesame seeds, thyme, cilantro

Servings 4 people

Chicken Broth

Ingredients:

Bones from one chicken

8ea. chicken paws

1/2 onion minced

1tsp garlic minced

1 tsp ginger minced

½ bulb of fennel

½ a large celery root

1 carrot

2 springs of thyme

1 fresh bay leaves

1 Tbsp. Szechuan peppercorn crushed

2 pc Kombu 4×4 squares

1 pinch of dried bonito flakes

TT Soy sauce and chili powder

4 ounces white wine

 

Procedure:

1. Roast chicken bones and paws

2. Place chicken backs and paws in pot then add medium dice veg to pan and roast

3. Add veg to pot and deglaze pan with white wine

4. Add all ingredients together (except bonito flakes) cover with water and bring to a simmer.

5. Remove Kombu

6. Simmer for a minimum of 4 hours

7. Add bonito flakes and steep for 45 minutes.

8. Strain thoroughly.

9. On pick up season with soy and add chili powder to taste

 

Chicken Dumping Farce

Ingredients:

16oz ground chicken thigh

1 oz. minced garlic

1 oz. minced ginger

1/2 oz. tobanjan

1 tsp. sesame paste

1 tbsp. brunoise shallot

1 tbsp. brunoise fennel

1 tsp. toasted sesame seeds

1/2 tsp. soy sauce

2 grams ground coriander

2 grams ground fennel seed

4 shiso leaves chopped

2 tsp. ground Szechuan peppercorn

1 tsp. chopped nori

 

Procedure:

1. Mix all ingredients together and test a small amount for seasoning

2. Add salt if necessary salt.

 

Dashi

Ingredients:

415 grams of water

12 grams of Kombu

25 grams of bonito flakes

 

Procedure:

1. Soak kombu in water overnight

2. Bring water with kombu up to just before a simmer and remove the kombu

3. Add the bonito flakes and take off the heat

4. Let steep for a minimum of 45 minutes or until the bonito flakes sink to the bottom of the pot

 

Pickled Fennel

Ingredients

2# of fennel (shaved)

1 lemon zest

1 tsp. coriander

1 tsp. fennel seed

1 stalk lemongrass

1.5 cups rice wine vinegar

.5 cup sugar

2 tsp. kosher salt

 

Procedure:

1. Bring ingredients except fennel up to a simmer

2. Take off heat and add fennel

3. Let cool to room temperature then place in a cooler.

 

Roasted Garlic

Ingredients:

1 head of Garlic

Olive oil

Kosher salt

 

Procedure:

1. Slice top off of a head of garlic

2. Place in a sheet of foil and drizzle with olive oil

3. Wrap and roast at 400 deg. For 45 minutes.

4. When finish pull and sprinkle with kosher salt.

 

Garnish for finishing:

4 ounces bean sprout

3 ounces of blanched carrot

one grapefruit segmented

one bunch picked cilantro leaves

your favorite chile oil to finish

4 ounces per person of fresh ramen noodles cooked and reserved

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