Try This At Home: Gucci Osteria's Japanese Ramen Recipe
Gucci Osteria's Japanese ramen dish – otherwise known as "wonton ramen" – is one of the all-time favourite dishes of the esteemed Gucci Osteria di Firenze team. Created by Chef de Partie Hayao Watanabe, the signature recipe from Sakata, his hometown in northern Japan, is a flavour-rich take on traditional ramen – garnished with hand-made shrimp ravioli.
Are we tantalising your taste buds yet? Scroll down to discover the recipe and to watch Hayao Watanabe and Karimé Lopez in action.
WHAT IS JAPANESE RAMEN?
Ramen is a wheat noodle soup often accompanied by thin slices of boiled pork roast, seaweed, spring onions and komaboko. It is a Japanese dish made with surimi and blue fish and often includes aged or marinated eggs in soy sauce. What makes for a good ramen dish is the broth and the way in which the various ingredients are combined to create its unmistakable flavour.
There are many variations of ramen based on broth-type. The four main ones are the Shio broth (light and salty), Tonkotsu (made with pork bones), Shòyu (very dark based on chicken and vegetables) and Miso (condiment derived from soybeans).
THE RECIPE FOR HAYAO'S WONTON RAMEN
THE BROTH FOR TWO PEOPLE
500 ml of chicken broth
20 ml of soy sauce
5 ml of toasted sesame oil
3 g of salt
A pinch of sugar
Mix the ingredients well and keep warm.
THE WONTON DOUGH
100 g of flour
A pinch of salt
60 ml of warm water
Potato starch to sprinkle the dough with
Mix the ingredients well and leave to soak for 30 minutes. Cover with potato starch to prevent the dough from becoming sticky. Then, roll out the dough with a rolling pin or a sheeter and cut into squares. Add a teaspoon of shrimp filling to each square and fold into the shape of ravioli.
THE STUFFING
75 g raw shrimp (chopped)
5 ml of soy sauce
3 g of grated ginger
3 g of grated garlic
5 g diced onion
A pinch of black pepper
Chop the ingredients and mix them evenly.
SEAL
30 g of sautéed spinach
6 g raw onions (finely chopped)
1 boiled egg
2 sheets of nori seaweed
100 g of noodles (dried)
Cook the noodles in water until boiling and add a pinch of salt. Cook for 4 minutes. Cook the wonton ravioli for one minute in boiling water. Combine the broth and noodles in the bowl. Serve with the various toppings and wontons.
