goop Label: the December edition
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Recipes from Ross Shonhan of Bone Daddies

In 2012, Chef Ross Shonhan, formerly head chef at Zuma and previously Nobu, opened up his ramen operation in Soho, London. Serving up delicious variations on the Japanese specialty, the restaurant has lines around the block most days. Below, he gives us two recipes with street food inspiration.Note: To keep the integrity and precision of these recipes, we have kept the measurements as Chef Ross Shonhan indicates (even some of the liquid measurements are in grams, in order to be more exact.) You will need a scale in order to make these.

Chicken Tantanmen Ramen

Chicken Tantanmen
Ramen

“Tantanmen is one of the more recent additions to the world of ramen. It is an interpretation/adaptation of a Sichuan Chinese Dan Dan noodle which is typically spicy and packed with flavor. Currently we are the only ramen restaurant in London to serve this dish and it is a delicious but quite heavy ramen.”

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Fried Soft-Shell Crab (Kara-age) with Green Chili Ginger Dressing

Fried Soft-Shell Crab (Kara-age) with Green Chili Ginger Dressing

“This dish has street food roots both firmly in Southeast Asia but also in the southern United States. It’s probably because of the American influence on sushi in the West including the popular soft-shell crab roll that soft-shell crabs have become a popular dish in Japanese restaurants around the world.”

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