GUCCI published this video item, entitled “Hayao’s Wonton Ramen | Cooking with Gucci Osteria Chef Karime López” – below is their description.
The staff meal is a ritual in the Gucci Osteria, a time to come together, eat and relax before the flurry of service in a Michelin starred restaurant begins. At Gucci Osteria in Florence, chef de cuisine Karime Lopez and her international team take turns in cooking the staff meal, where someone often prepares a traditional dish from their home town, or a comfort food of the season, to be shared in the Osteria’s dining room full of antique mirrors. Hayao’s Wonton Ramen are a team favorite, created by chef de partie Hayao Watanabe. The warming dish is served where he is from, Sakata in Northern Japan; it’s a flavor-packed take on traditional ramen, garnished with handmade shrimp dumplings. Hayao and Karime will show you how to make the recipe using the ingredients below.
Ingredients (for two servings)
RAMEN BROTH
500 ml chicken stock
20 ml soy sauce
5 ml toasted sesame oil
3 g salt
A pinch of sugar
METHOD
Mix well and keep warm
WONTON
DOUGH
100 g 00 flour
A pinch of salt
60 ml warm water
potato starch for dusting the dough
METHOD
1. Knead together well and let rest for 30 minutes.
2. Cover with potato starch to keep the dough from sticking.
3. Roll out the dough with a rolling pin or pasta maker, cut into squares
4. Add a teaspoon of the shrimp filling and fold into dumplings.
FILLING
75 g raw prawns (chopped)
5 ml soy sauce
3 g grated ginger
3 g grated garlic
5 g diced onion
METHOD
Mix well
GARNISH FOR RAMEN
30 g stir-fried spinach
6 g raw onions (finely chopped)
1 boiled egg
2 sheets of nori seaweed
100 g ramen noodles (dry)
METHOD
1. Bring the ramen noodles to the boil in water, adding a pinch of salt. Cook for 3 minutes.
2. Then cook the wonton dumplings for 1 minute in boiling water.
3. Combine the broth with the noodles in the bowl.
4. Plate up your dish with the different garnishes and the wonton and enjoy!
GUCCI YouTube Channel
Got a comment? Leave your thoughts in the comments section, below. Please note comments are moderated before publication.
