Chef Robbie Felice is serving up a taste of the U.S. Open with recipes that showcase his signature Italian-Japanese cooking.
The chef behind pastaRAMEN, known for its wafu cuisine, which blends Italian and Japanese flavors, joined "Good Morning America" on Monday ahead of his upcoming U.S. Open pop-up to share a few dishes you can make at home.
Check out his recipes for shrimp scampi, teriyaki ramen and more below.
Lemon Teriyaki Sauce
Makes approximately 4–5 cups
Ingredients
2 cups teriyaki sauce
1 cup mirin
2/3 cup fresh lemon juice
3 tablespoons soy sauce
3 tablespoons sesame oil
1/4 cup cornstarch
1/4 cup garlic powder
1 cup water
Directions
In a saucepan, combine the teriyaki sauce, mirin, lemon juice, soy sauce, sesame oil, and garlic powder.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
In a separate bowl, whisk together the cornstarch and water until completely smooth. Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly.
Continue cooking for 2–4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Remove from the heat and let cool slightly. Set aside.
Breaded Chicken Katsu
Ingredients
1 chicken breast, sliced thin
1 cup Japanese-style panko breadcrumbs
1 cup Italian-style breadcrumbs
2 tablespoons Parmesan cheese
2 whole eggs
1 tablespoon water
Salt and pepper, to taste
Oil, for frying
Directions
Place the thinly sliced chicken breast between two pieces of plastic wrap and gently pound it to an even thickness.
Season both sides lightly with salt and pepper. In a shallow bowl, whisk together the eggs and water.
In a second bowl, combine the panko, Italian breadcrumbs and Parmesan cheese.
Dip each piece of chicken into the egg mixture, allowing the excess to drip off. Press the chicken firmly into the breadcrumb mixture, making sure it's completely coated.
Heat about 1/4 inch of oil in a skillet over medium-high heat.
Fry the chicken for approximately 3-4 minutes per side, depending on thickness, until golden brown and cooked through.
Transfer to a wire rack or paper towels to drain.
Slice the chicken into thin strips.
Teriyaki Ramen
Yield: 1 serving
Ingredients
1 portion thin, wavy ramen noodles
1/2 cup edamame
1/2 cup pickled bamboo shoots
1/2 cup diced scallions
1 piece thinly sliced breaded chicken
3 tablespoons Parmesan cheese
1 tablespoon finely chopped parsley
Lemon Teriyaki Sauce - about 1/2 cup or as needed
Directions
Bring a pot of water to a boil and cook the ramen noodles according to the package directions, usually about 1-2 minutes.
Return the noodles to a separate saute pan over low heat and add approximately 1/2 cup of the Lemon Teriyaki Sauce. Toss until the noodles are evenly coated.
Place the sauced noodles in a bowl.
Add the cooked edamame, scallions, and pickled bamboo shoots to the top of the noodles.
Next arrange the sliced breaded chicken over the noodles.
Sprinkle the Parmesan cheese over the chicken and noodles.
Finish with the finely chopped parsley.
Serve immediately while hot.
Assembly: Ramen → Teriyaki sauce → Edamame, scallions, and bamboo shoots → Breaded chicken → Parmesan → Parsley.
Ponzu Butter Sauce
Yield: Approximately 5 cups
Ingredients
3 tablespoons Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
2 tablespoons fresh lemon juice
1 1/2 pounds cold, unsalted butter, cut into small cubes
1 tablespoon cornstarch
2 tablespoons cold water
Kosher salt, to taste
1/2 teaspoon shrimp paste, optional
Directions
Combine the ponzu and lemon juice in a small saucepan. Bring to a gentle simmer over medium-low heat. Do not boil. Reduce the heat to low. Slowly add the cold butter, one or two cubes at a time, whisking constantly until each addition is incorporated before adding more.
Continue until all the butter has been incorporated and the sauce is smooth and emulsified.
Mix the cornstarch with the cold water in a small bowl to make a smooth slurry. Slowly whisk the slurry into the warm butter sauce. Cook gently for 1-2 minutes, whisking constantly, until the sauce thickens enough to lightly coat the back of a spoon. Add the shrimp paste, if using.
Taste and adjust with kosher salt as needed.
If the sauce is too thick, whisk in warm water, 1 tablespoon at a time, until it reaches a smooth, pourable consistency.
For an especially smooth sauce, use an immersion blender briefly to fully emulsify it.
Keep warm over very low heat until ready to use. Do not allow the sauce to boil.
Important: Because this is a butter emulsion, excessive heat can cause the sauce to separate. Keep it warm, not hot.
Garlic Breadcrumbs
Ingredients
5 tablespoons unsalted butter
1 tablespoon olive oil
3 cups Japanese-style panko breadcrumbs
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons granulated sugar
Directions
Melt the butter with the olive oil in a large skillet over medium heat. Add the panko breadcrumbs and stir continuously. Toast for approximately 5-7 minutes, or until the breadcrumbs are evenly golden brown and crisp. Reduce the heat to low. Add the garlic powder, kosher salt, and sugar.
Stir thoroughly and cook for another 3-5 minutes.
Transfer the breadcrumbs to a paper-towel-lined tray. Spread them into an even layer and allow them to cool completely. Store in an airtight container once cooled.
Shrimp Scampi Ramen
Yield: 1 serving
Ingredients
2 teaspoons olive oil
1/2 small red onion, medium dice
1 garlic clove, thinly sliced
9 wild white shrimp, 71–90 count, peeled and deveined
2 tablespoons sake
2 tablespoons white wine
2 ounces Ponzu Butter Sauce
1 portion Temomi ramen noodles
1 tablespoon finely chopped fresh parsley
3 tablespoons Garlic Breadcrumbs
Zest of 1/2 a lemon
Directions
Prepare the ramen water. Bring a pot of water to a boil.
Cook the aromatics. Heat the olive oil in a medium saute pan over medium-low heat. Add the diced red onion and sliced garlic.
Cook for approximately 2-3 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant. Do not brown the garlic or onion.
Add the shrimp to the pan and cook for approximately 30-45 seconds per side.
Deglaze with white wine and sake. Add the white wine and sake and allow it to simmer until the alcohol has cooked off and most of the liquid has evaporated.
Add the sauce. Reduce the heat to low and add the 2 ounces of Ponzu Butter Sauce. Toss gently to coat the shrimp.
Cook the ramen. Add the ramen noodles to the boiling water and cook for approximately 2 1/2 minutes, or according to the noodle manufacturer's instructions.
Drain the ramen well and add it directly to the pan with the shrimp and sauce.
Toss the noodles with the sauce, and cook for approximately 1 minute, allowing the noodles to absorb some of the sauce.
Remove the pan from the heat and stir in the chopped parsley.
Transfer the ramen to a bowl.
Top with 3 tablespoons of Garlic Breadcrumbs, chopped parsley and zest of 1/2 a lemon.
Serve immediately.
Final plating: Ramen + shrimp + ponzu butter sauce → Garlic breadcrumbs → Chopped parsley → Fresh lemon zest.
Yield: 5 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Garlic Anchovy Mix
Ingredients
6 garlic cloves, thinly sliced
2 teaspoons anchovy paste
1/3 cup toasted sesame oil
Directions
Heat the sesame oil in a small saucepan over low heat. Add the sliced garlic, cook for 4-5 minutes, then add the anchovy paste. Cook gently for 5 minutes, stirring frequently, until the garlic is soft and lightly golden. Do not let it brown. Remove from the heat and allow to cool slightly.
Wafu Caesar Dressing
Ingredients
Garlic Anchovy Mix (see above)
1 cup freshly grated Parmesan cheese
2 tablespoons Worcestershire sauce
1/4 cup fresh lemon juice
3 tablespoons tamari (or low-sodium soy sauce)
2 tablespoons eel sauce
1 teaspoon freshly ground black pepper
3 tablespoons Dijon mustard
2 tablespoons teriyaki sauce
1 1/2 cups Kewpie mayonnaise
Directions
In a blender or food processor, combine the Garlic Anchovy Mix, Parmesan, Worcestershire sauce, lemon juice, tamari, eel sauce, black pepper, Dijon mustard and teriyaki sauce. Blend until completely smooth.
Transfer the mixture to a bowl. Whisk in the Kewpie mayonnaise until fully incorporated. Refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Garlic Butter Panko Breadcrumbs
Ingredients
1/2 cup unsalted butter
2 cups panko breadcrumbs
2 tablespoons granulated sugar
1 tablespoon garlic powder
1/2 teaspoon kosher salt (or to taste)
Directions
Melt the butter in a large skillet over low to medium-low heat. Add the panko breadcrumbs, and stir until every crumb is coated with butter. Continue cooking, stirring frequently, for 10-15 minutes, until the breadcrumbs are evenly golden brown and crisp.
Remove the skillet from the heat. While the breadcrumbs are still warm, stir in the sugar, garlic powder and salt until evenly coated. Spread the breadcrumbs onto a baking sheet or large plate to cool completely before storing. Store in an airtight container for up to 2 weeks.
Nori Powder
Ingredients
Nori sheets
Directions
In a blender blend nori sheets until a fine powder consistency.
Salad
Ingredients
10 heads baby gem or baby romaine lettuce
About 3/4 cup Wafu Caesar Dressing (or to taste)
3/4 cup Garlic Butter Panko Breadcrumbs
1/2 cup shaved Parmesan cheese
Freshly cracked black pepper (optional)
Directions
Place the lettuce leaves into the bowl neatly. Drizzle the dressing over the top of the leaves. Sprinkle the garlic butter breadcrumbs over the top of the salad so they get caught in the dressing.
Using a microplane, grate some fresh Parmigiano Reggiano over the top of the salad. Add a sprinkle of nori powder and serve.
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