Broth
- 500g salted dried and smoked squid
- 5l cold water
- 50g dried Shiitake
- 5 star anise
- 40 peppercorns
- 3 shallots
- 50g ginger
- 200g dried scallop
- 4 whole cayenne, dried
- 20g dried seaweed
- 150g Miso paste pink flamingo pea
- 10g yuzu leaf
Squid ramen
Johnnie Crowe
18th October 2024
Squid ramen
180 min
Seasonal dish at Michelin-starred Restaurant St Barts
Ingredients
Seaweed sheets
- 1kg sea lettuce
- 500g laver
- 500g sea salt
Confit Shiitake
- 100g duck fat
- 500g Shiitake
- 1% salt
Beef short ribs
- 2.2kg fine sea salt
- 5l water
- 2l apple juice
- 2l cider
- 2kg soft brown sugar
- 10 blades mace
- 10 star anise
- 50 black peppercorns
Method
Broth
Bring the broth to 60c and leave to infuse for 3 hours
Seaweed sheets
Wash the seaweed then store in plenty of Maldon sea salt
On a silc mat spread and even layer of the sea lettuce
Then top with a layer of the laver
Then finish with another layer of the sea lettuce
Press under a heavy weight
Bake in 75c oven 0% humidity for one hour
Take out and keep weighted until cooled
Then leave uncovered for 12 hours
Then cut and press again before storing in bags
To order - Deep fry cut squares of the seaweed sheet
Then toast over the BBQ
Confit Shiitake
Bag the Shiitake with the duck fat and salt
Vacuum on high pressure
Cook 100c for 20 minutes
Finish over the BBQ
Beef short ribs
Brine (3 days per kg of meat)
Cut beef ribs into 1kg blocks
Keep in brine for 3 days
Smoked over oak wood chips for 3 hours
Cook for 48 hours at 62c
Press then debone and freeze
Garnish
Pickled Cayenne chilli
- Pickled in hot 5-3-1 pickle
Scallop Roe Powder
- Salted in 2 part maldon 1 part brown sugar
- Smoked over hay
- Dehydrated 24H @60c
- Blitzed into a powder
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