Directions

1. Spicy Pineapple Tidbit Directions:

   1. Drain pineapple tidbits of juice then combine with Sambal, 1 Tablespoon scallion, and 1 Tablespoon ginger. Let marinade for at least 15 minutes.

   2. Hold cool for later use.

2. Pineapple Braised Jackfruit Directions:

   1. Heat 2 teaspoons sesame oil in a skillet over high heat, add jackfruit and cook, stirring occasionally until crispy.

   2. Add 1/2 cup pineapple juice and cooking wine to the pan and simmer, stirring occasionally for 5 minutes.  Stir in dark soy sauce and 1 Tablespoon soy sauce to finish.

   3. Hold warm for later use.

3. Soy Egg Method:

   1. Bring about 3 cups water to a boil, gently add the egg.

   2. Reduce heat to medium-low and cook the egg for 7 minutes at a simmer.  Remove the egg from the heat and place immediately into an ice bath for 3 minutes.

   3. Mix the soy, mirin, and 1 Tablespoon water together.  Peel the shell off the egg and marinate in the mixture for at least 1 hour or overnight.

4. Assembly Directions:

   1. Place 3/4 cup water, kombu, and shitake into a small pot and bring to a simmer. Once the mixture begins to simmer remove kombu and shitake and reserve liquid (dashi) for later use.

   2. In a separate pot, heat 2 teaspoons sesame oil on high heat.  Add the minced garlic, 1 Tablespoon minced ginger, and 1 Tablespoon sliced scallion and sauté until scallion is tender.

   3. Add the ground sesame seeds, chili bean sauce, and miso paste to the sautéed mixture and sauté, stirring constantly for 2 minutes. 

   4. Deglaze the pan with sake, then add 2 teaspoons soy sauce, stirring until completely incorporated. 

   5. Stir in the soy milk and 2 Tablespoons pineapple juice, then add the dashi, taste, and season to preference with salt and white pepper.

   6. Cook dry or fresh ramen noodles to manufacturers direction.  Add noodles to the broth, then garnish with 2 tablespoons of spicy pineapple tidbits, ¼ cup of pineapple braised jackfruit, 1 soy egg, aonori, and chili threads.