The Rent Party Saturday, June 4

- In the spirit of the rent party tradition, which offered a DIY solution for families facing eviction in the 1920s while playing a major role in the historic development of jazz and blues music, South Oakland Shelter presents: The Rent Party. The inaugural event will be held on Saturday, June 4th at the former Stanley Kresge estate - recently renovated by Paddy Lynch - in the Arden Park-East Boston Edison Historic District.

Friends of the Rent Party tickets are still available. For more information, and to purchase tickets/sponsorships, please visit www.southoaklandshelter.org/rentparty or call Megan at 248.809.3773.

Detroit hotspot Johnny Noodle King will be providing some of the food at the party. Chef Sam Rafo joined us to give us a preview, and share his recipe for shoyu ramen.

SHOYU RAMEN
Tare:
1oz White Onion - roughly chopped
1/2tsp Garlic - minced
1/2tsp Ginger - minced
1/2tbsp Scallions - roughly chopped
1/2oz Fermented Bean Paste
1/4floz Fish Sauce
1/4floz Cooking Sake
3floz Soy Sauce
1oz Duck Fat

Tare Method:

1. Melt the duck fat in a small sauce pan.
2. Sautee the onions, garlic, ginger, and scallions until the onions start to become slightly translucent.
3. Deglaze with the cooking sake and sautee for 2 more minutes. Be sure to cook out the alcohol.
4. Add the fermented bean paste and sautee.
5. Add the fish sauce and soy sauce and bring to a simmer. Simmer for 5 minutes.
6. Blend tare in the blender or with a immersion blended until smooth.

Shoyu Ramen:

5oz ramen noodles
2oz shoyu tare
12oz tonkotsu (pork stock)
1 soft boiled egg -peeled
1 scallion thinly sliced using both green and white parts
1/2oz menma (fermented and marinated bamboo)
1/2sheet of nori cut into thirds
3 slices naruto
4oz pork belly - cooked ahead of time and seared right before plating
Pinch bonito flakes

1. Cook the ramen noodles in boiling water for a minute and 25 seconds. Be sure to break up the noodles with chopsticks so they don't clump together.
2. Sear the pork belly on one side while the noodles are cooking.
3. Add 2oz of shoyu tare to 12oz of pork stock. Whisk.
4. Shake the starch from the noodles and add them to the broth, folding them with your chopsticks.
5. Top the noodles with the scallions, menma, naruto, egg, and pork belly.
6. Top the pork belly with a pinch of bonito flakes and place the nori behind the egg on a slight bias.
7. Eat it.


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