Japanese Beef Broth Ramen with Zucchini and Yam NoodlesRecipe by Chef Michael Williams

Directions

1. Preheat oven to 450° F and place the bones in a casserole dish.  Roast for about 30 minutes, turning half way through.  Remove from the oven when the bones are nicely browned.
2. Carefully place the bones in a large pot or pressure cooker with the water.
3. Discard most of the fat in the casserole dish leaving about 2 tablespoons.  Add the onion, carrot, celery and tomato paste to the dish and roast in the oven until nicely browned.  Stir a couple times.
4. Remove the casserole dish from the oven, add the sake and release any goodness stuck on the dish and set aside for now.
5. If you are doing the simmer method, simmer the just the bones in the water for 4 – 6 hours and then add the roast veggies, ginger and lemongrass.  Then simmer for another 2 hours.
6. With the pressure cooker add everything staight away and cook on high pressure for 3 hours.
7. Once the broth is finished, let it cool for about 30 minutes or so and then scoop out the bones and as much of the veggies as you can and compost.
8. Now pour the broth through a fine strainer or cheesecloth and once it has cooled down, store in the fridge for up to 5 days or portion and freeze for up to 3 months.
9. Once you are ready to serve your ramen, have it hot on the stovetop and then prepare your veggies.  The spriralized zucchini gets sautéed very briefly in a hot preheated pan.  Once hot, add sesame oil and sauté for about 1 – 2 minutes.  Season with salt, pepper and sesame seeds.  The yams need about 3 or 4 minutes cooked in the same manner.  Arrange your garnishes in the bowl and then pour the hot broth on top.  Serve and enjoy!