Shoyu Ramen with Braised Pork Belly

Hosted by Chef Tucker Ricchio

LET'S GET COOKING!

Welcome to your on-demand cooking experience! In this class, Chef Tucker will walk you through each step to create her Shoyu Ramen from scratch, with braised pork belly and marinated eggs. She spent years developing this recipe and honing her craft while cooking in some of San Francisco’s top restaurants, and we must say all of her studying has really paid off!

She'll guide you through her ramen recipe from start to finish, teaching you a ton of culinary skills along the way. Please follow the tabs to the left to find the recipe, culinary tips from Chef Tucker, wine pairing suggestions, and your on-demand video.

Click here to download your printable shopping list

Click here to download your printable recipe

1. Boil the eggs to your desired doneness, just make sure to have your ice bath ready! The cold water stops the eggs from overcooking.

2. If you’ve never used bonito flakes before, get ready to meet your new favorite flavor enhancer! Katsuobushi, or bonito flakes, are thin slices of dried, smoked tuna commonly used in Japanese cuisine. They’re great for making dashi, as I’ll show you in this class, or even to sprinkle on top of vegetables or rice—or you can get creative and use them in your savory dishes to add a delicious umami flavor.

3. Be careful not to overcook the noodles! Because we’ll be using fresh noodles for this class, they cook very quickly: be sure to start checking them just before 3 minutes.

4. Always use a very sharp knife to slice scallions and tender herbs. Sharp knives are an essential tool for any great chef, but with scallions and herbs in particular, a sharp knife will help you slice through them without bruising!

5. Avoid the temptation to slice into your crispy braised pork belly when it’s fresh out of the oven! Though we love a Chef’s snack here at Truffle Shuffle, you need to give the meat some time to rest so it stays juicy.

WINE PAIRING NOTES

Pork Belly Shoyu Ramen showcases a fun balance of salt, garlic and ginger spice, and umami flavor. Reach for a red wine that is light-to-medium-bodied, has low tannins, and won’t overpower this dish.

Reach for a light style of California Pinot Noir! This wine will have little to no new oak, tart red fruit notes, and bright acidity.

Pick up a bottle of:

Williams Selyem, Pinot Noir, Sonoma Coast, California

Occidental, Freestone-Occidental, Pinot Noir, Sonoma Coast, California

Flowers, Sea View Ridge, Pinot Noir, Sonoma Coast, California

MEET YOUR CHEF!

Tucker Ricchio

Chef Instructor

Chef Tucker Ricchio first fell in love with cooking while helping her Nonna make fresh pasta and lasagna as a young girl. After graduating with a double bachelor’s degree, she decided to pursue her dreams of becoming a Chef and received her formal culinary education from Le Cordon Bleu. Aside from her Nonna, she credits her culinary skills to Chef Suzette Gresham, who mentored her from Butcher to Sous Chef at her Michelin-starred restaurant Aquerello. Ricchio loves sharing her passion for food (and truffles!) with her Truffle Shuffle students. In passing on the tips and tricks she’s learned from her years in kitchens, she hopes to give her students the tools to cook like professional chefs at home.