The Japanese Ramen recipe by Hayao Watanabe and Karimé Lopez of Gucci Osteria in Florence

Wonton Ramen, created by Chef de Partie Hayao Watanabe, is one of the favorite dishes of the Gucci Osteria di Firenze team. A signature dish from Sakata, his hometown in northern Japan, is a flavor-rich take on traditional ramen, garnished with hand-made shrimp ravioli. 
 
SCROLL DOWN TO DISCOVER THE RECIPE AND THE VIDEO OF HAYAO WATANABE AND KARIM&Eacute; LOPEZ

WHAT IS JAPANESE RAMEN?

Ramen is nothing more than a wheat noodle soup often accompanied with thin slices of boiled pork roast, seaweed, spring onions and komaboko. Ramen is a Japanese dish made with surimi and blue fish and often includes aged or marinated eggs in soy sauce. What matters for a good ramen is the broth and the way in which the various ingredients are combined to restore the unmistakable flavor of the ramen. 
 
There are many variations of ramen based on the type of broth, the four main ones are the Shio broth (light and salty broth), the Tonkotsu (made with pork bones), the Sh&ograve;yu (very dark based on chicken and vegetables) and the Miso (condiment derived from soybeans).

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THE RECIPE FOR HAYAO&#39;S WONTON RAMEN

THE BROTH FOR TWO PERSONS 
 
500 ml of chicken broth 
20 ml of soy sauce 
5 ml of toasted sesame oil 
3 g of salt 
A pinch of sugar 
 
Mix the ingredients well and keep warm.

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THE WONTON DOUGH 
 
100 g of flour 
A pinch of salt 
60 ml of warm water 
Potato starch to sprinkle the dough 
 
Mix the ingredients well and leave to rest for 30 minutes. Cover with potato starch to prevent the dough from becoming sticky. Then roll out the dough with a rolling pin or a sheeter and cut into squares. Add a teaspoon of shrimp filling to each square and fold into the shape of ravioli.

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THE STUFFING 
 
75 g raw shrimp (chopped) 
5 ml of soy sauce 
3 g of grated ginger 
3 g of grated garlic 
5 g diced onion 
A pinch of black pepper 
 
Cut the ingredients and mix them evenly.

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SEAL 
 
30 g of saut&eacute;ed spinach 
6 g raw onions (finely chopped) 
1 boiled egg 
2 sheets of nori seaweed 
100 g of noodles (dried) 
 
Cook the noodles in water until boiling and add a pinch of salt. Cook for 4 minutes. Cook the wonton ravioli for 1 minute in boiling water. Combine the broth and noodles in the bowl. Serve with the various toppings and wontons.

The recipe for Japanese ramen by Gucci Osteria

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