Toss spare ribs in garlic and black pepper and place in large pot. Add Kikkoman Soy Sauce, Worcestershire sauce, Kikkoman Teriyaki Marinade & Sauce and bay leaves. Cook until tender and some liquid remains. Add ketchup, sugar, and pineapple juice to pot. Add water as needed to continue to cook without over reducing. Add house friend garlic to garnish.
Place all ingredients into food processer and pulse until smooth.
In sauté pan, heat corn kernels, uni butter and Japanese mayonnaise and season with salt.
Place corn on plate and garnish with cotija cheese, togarshi, micro cilantro and fried garlic.
Recipe by Harold Jurado, Ramenwell, San Francisco, CA