Taro from Taro’s Ramen is coming back to Wandering Cooks to continue his artisan series with the focus being on local spanner crab. Taro is an eager foodie who is always on the lookout for the freshest and most interesting produce to use which is how he came to meet Jason, a local crab farm from Fraser Isles. Jason spoke to Taro about the intriguing taste of the fascinating creatures and the opportunities there are with utilising the whole crab. The concept of using the whole animal resonated with Taro as this is how the history of Ramen has evolved – using the pork and chicken bones to make a hearty soup to make full bellies.
Take a look and see what Taro will be getting up to:
- Tonkotsu Crab Soup. I will blend in the crab shells into a highly emulsified Tonkotsu soup. The delicate sweetness of the crab will be bound together with the richness of the pork bones. The aromatic oil is carefully made by slow cooking the head meat in olive oil at 120 degrees. The resulting bright red oil gives the ramen it’s signature character.
- Pork Charsiu. I will go for a simple salt and koji cured bangalow sweet pork charsiu with this one.
- Noodles. Tonkotsu style noodles but will be broader to provide a bit more bite.
- Tomato Crab Salsa. Use this to change the flavour at the middle of your meal. It will turn into a bisque type broth.
ALLERGY WARNING – people who can not eat crustacean or pork can not be catered for in this event.
This event is family friendly and very accessible. Tickets are required only to pre-purchase your ramen, entry is free and open to anyone. Gadsby Grub (NEW) will be selling additional tasty Thai food for those who need more or miss out!