Tonkotsu Ramen Arancini

Ramen Risotto:

1. In a large saucepot, heat the ramen broth according to package instructions, over medium low heat until just below a simmer. 
2. In a large rondo, melt the butter together with the sesame oil until it’s bubbling. Add the leeks and ginger. Saute until soften and aromatic. 
3. Add the rice and stir to coat with butter. 
4. Ladle about 32 ounces of hot broth into the rondo and stir to combine. Continue stirring until the broth is absorbed. Add hot broth in 16-ounce increments while continuing to stir as you would risotto. The goal is to have finished rice that’s al dente. 
5. While the risotto is hot, stir in the cheese. Once cheese is melted, transfer risotto to a sheet pan, and allow to cool. If wrapped, risotto can be refrigerated for up to 48 hours.   

Forming Arancini:

1. Form chilled rice into 1 ½ to 2-ounce balls. 
2. Mix the Kikkoman Tempura Mix with 2 times the amount of water. The purpose is to create a dip that will help the panko stick to the arancini.
3. After dipping, dredge arancini in panko until completely coated. 
4. Refrigerate until ready to fry. 

Braised Shimeji Mushrooms:

1. In a medium size saucepan, heat 1 Tbsp Kikkoman Toasted Sesame Oil and shallots together until shallots are soft and aromatic. 
2. Add Kikkoman Tamari and bring to a simmer, allow to reduce slightly. 
3. Put butter cubes in a blender jar and slowly pour in hot Kikkoman Tamari with blender motor running. 
4. When butter is completely melted, stir together remaining Kikkoman Toasted Sesame Oil with xanthan gum and spoon into running blender. 
5. Continue running blender for another 60 seconds or until butter is well blended. 
6. Trim the off-root end of the bunch of mushrooms and break mushrooms into small clusters. Start slowly cooking mushrooms in a large saute pan with enough Tamari Butter to coat. As mushrooms cook and soften, add more Tamari Butter as desired. Finished mushrooms should be cooked to very soft with an equal amount of butter. 

Crackling Nori:

1. Using tongs, place nori sheets on burners with a high flame. 
2. Turn nori sheets every few seconds to get an even char. 
3. Crumble charred nori into small pieces. 

Frying Arancini: 

1. Dip refrigerated arancini into 350° oil and gently fry until a deep golden brown, turning occasionally in the oil to ensure even browning. 
2. Remove from the oil and allow to cool for a few minutes before plating. 

Plating:

1. Arrange 2 to 3 arancini balls on a rectangular plate. 
2. Spoon a small dollop of salted cod roe on top of each arancini, scatter with braised mushrooms and sprinkle with charred nori.