72-Hour Short Rib Ramen with Infused Tallow, Chashu of A5 Wagyu Tongue, and Black Truffle Egg Yolk

72-Hour Short Rib Ramen with Infused Tallow, Chashu of A5 Wagyu Tongue, and Black Truffle Egg Yolk

This is the bowl that ruins you for all other ramen, forever. Short ribs braised 72 hours in a master stock so dark and glossy it looks like liquid obsidian, then shredded and returned to the broth with a ladle of cannabis-infused wagyu tallow that turns the surface into molten gold. Noodles pulled exactly 8½ minutes, springy and chewy. Topped with meltingly tender slices of A5 wagyu tongue chashu, a slow-poached egg yolk cured in soy and black truffle, scallions cut so thin they’re translucent, and a final snowfall of shaved winter black truffle. One slurp and your ancestors nod in approval.

Serves 6 deep, life-changing bowls  
Active time: 6 hours | Total time: 5 days + 10-day infusion  
Dosage: 28 mg THC per bowl (168 mg total in the tallow)

Infusion (start 10 days ahead)  
Decarboxylation  
4.8 g cannabis flower testing 22 % THC  
240 °F for 40 minutes, cool in oven.

Infused wagyu tallow (makes 1½ cups, exactly 168 mg usable THC)  
2 lb rendered A5 wagyu trim/tallow  
4.8 g decarbed flower  
1 tsp sunflower lecithin

Melt tallow, combine with weed and lecithin. Water-bath 185 °F for 2 hours, shaking every 20 min. Strain hot, chill solid. Rewarm gently to liquid before service.

72-hour short rib broth  
8 lb bone-in beef short ribs  
4 lb oxtail  
4 onions, charred  
3 knobs ginger, charred  
12 scallions  
1 head garlic, halved  
2 pieces kombu  
50 g bonito flakes  
⅓ cup soy sauce  
¼ cup mirin  
2 tbsp kosher salt  
Water to cover

Roast bones hard at 450 °F for 1 hour. Transfer to stockpot with charred aromatics and kombu. Cover with cold water, simmer 72 hours (yes, three full days), adding water as needed. Last 30 minutes, add bonito. Strain crystal-clear. Season aggressively.

Wagyu tongue chashu  
1 whole A5 wagyu beef tongue (about 3–4 lb)  
1 cup soy sauce  
½ cup mirin  
½ cup sake  
¼ cup brown sugar  
6 cloves garlic  
2-inch ginger, sliced  
4 scallions

Brine tongue 24 hours in 5 % salt water. Rinse. Braise in the chashu master stock at 185 °F sous-vide (or low simmer) for 36 hours. Chill in liquid, slice ⅛-inch thin against grain.

Noodles & egg  
1.5 lb fresh ramen noodles (or best dried)  
6 egg yolks  
2 tbsp dark soy sauce  
1 tsp black truffle oil or shaved truffle

Cure yolks in soy + truffle oil 4 hours minimum (overnight is better).

To serve  
Infused wagyu tallow, liquid  
Scallions, sliced paper-thin on the bias  
Fresh shaved Périgord truffle  
Toasted nori sheets

Bring broth to a rolling boil. Cook noodles exactly 8½ minutes (or per package for fresh). Place noodles in bowls, top with short rib meat, 4–5 slices tongue chashu, and a cured truffle yolk. Ladle 2 cups screaming-hot broth over everything, followed by 2–3 tbsp infused tallow. Finish with scallions and a reckless amount of shaved truffle.

28 mg THC per bowl.  
Slurp so loud the neighbors call the cops.  
This is the last ramen you’ll ever need.