FOR THE RAMEN:
2 cups Soy-Braised Mushrooms (recipe follows)
1 cup Maz Sauce (recipe follows)
1/2 cup julienned pickled mustard greens
20 oz thicker ramen noodles, cooked
1/2 cup grated Parmesan cheese
1/4 cup toasted white sesame seeds, for garnish
4 tsp shichimi togarashi, for garnish
4 slow-cooked boiled or poached eggs
1/4 cup scallion threads (green part only), for garnish
In a large sauté pan over high heat, combine the mushrooms, sauce, and mustard greens and bring to a boil. Add the noodles and toss until coated and the sauce begins to bubble. There should be very little to no excess sauce left in the pan, as it should all be coating the noodles. Remove the pan from the heat and add the cheese. Stir until the cheese is evenly distributed. Divide the noodles among 4 bowls for serving. To each bowl, add 1 pinch of the sesame seeds, 1 teaspoon of the togarashi, 1 egg, and a pinch of the scallions.
FOR THE SOY-BRAISED MUSHROOMS:
(makes 4 cups)
2 tbsp vegetable oil
10 cups shiitake mushrooms, roughly chopped
1 cup vegetable stock
1/2 cup soy sauce
1 tbsp sesame oil
2 tbsp sake
1 tbsp plus 1 1/2 tsp dark brown sugar
1 teaspoon ground white pepper
In a large saucepan over high heat, heat the oil. When the oil begins to smoke, add the mushrooms two cups at a time and sauté until they’re caramelized, about 10 minutes. Work in batches to ensure the mushrooms have room to brown.
Stir in the stock, soy sauce, sesame oil, sake, sugar, and pepper and reduce the heat to medium. Cook until most of the liquid has reduced. Remove the pan from the heat and transfer the mixture to a sheet pan to allow the mushrooms to cool.
Transfer the mushrooms to an airtight container and store it in the refrigerator.
FOR THE MAZ SAUCE
(makes 4 cups)
3 cups vegetable stock
1 1/2 cups soy sauce
6 tbsp sake
1/4 cup dark brown sugar
1 tbsp ground white pepper
1 tbsp cornstarch
1 tbsp water
In a large saucepan over high heat, combine the stock, soy sauce, sake, sugar, and pepper and bring the mixture to a boil. In a small bowl, mix together the cornstarch and water to form a slurry. Add the cornstarch slurry in a slow stream to the boiling liquid, whisking constantly and vigorously until the liquid begins to thicken. Remove the pan from the heat and allow to cool. Transfer the sauce to an airtight container and store it in the refrigerator.