| Ingredients: 2 Cup(s) low sodium chicken broth 2 Cup(s) prepared hon dashi 1/2 Cup(s) peeled and diced green apple, tart 1/2 Cup(s) minced onion, yellow 1 3/4 Cup(s) oil, canola 6 Clove(s) minced garlic 2 Tablespoon(s) minced ginger root 6 Ounce(s) tamari 2 Ounce(s) mirin 2 Ounce(s) sake 2 egg 6 Tablespoon(s) fat 2 scallions 2 instant ramen noodle soup pack |
Directions:
1. Make the soup- combine both stocks (1 can chicken broth and 1 tsp powdered hon dashi) together and store until ready to serve. I do this in a measuring cup in the microwave since you'll need so many burners and pans for the rest of the steps. 2. Make the tare- place the apple, onion, garlic, and ginger in a small pot with the oil. Cook over low heat for 30 minutes. Do not brown the onions. Strain, and reserve the oil. Discard all the solids. 3. Combine the canola oil, soy sauce, mirin, and sake and bring to a boil. Simmer for 1 minute, mix with the chicken and pork fat, and keep on low. Once you remove the solids from the oil in step 2, add the clear oil to the saucepan. Turn off the heat, cool and reserve the tare until ready to serve. You will need 1 fluid ounce of this per bowl. 4. Place 1 egg per person in a small pot and cover with cold water. 5. Bring to a boil and immediately turn down to the lowest simmer. 6. Cook for exactly 6 minutes. Plunge the egg into ice water to stop the cooking. 7. When you are ready to serve: a. Heat the soup to just below a boil. b. Heat the tare but make sure you do not boil. c. Bring water to a boil and add the noodles to cook. When cooked, remove from water and drain well. d. Cut the scallions as thinly as possible. e. Add 10 ounces of broth per bowl. f. Add ½ ladle of the tare per bowl g. Add the noodles, and carefully place the chicken breasts in the broth h. Carefully slice the egg and lay in the bowl open to expose the yolk i. Top with sliced scallions j. SLURP heartily. *Note about fat: - Flavorful fat is the key. At Ivan Ramen, they use blend of 50% rendered chicken fat and pork fat but using simply chicken fat is great. Using the chicken skin and fat scraps from the roast chicken, render the chicken fat by using skin and fat scraps from chicken and cook them slowly until the fat is rendered and the skin is crisp. Drain the fat and reserve. Salt the crispy skin and eat while no one is looking. *Note about meat: -At Ivan Ramen, pork belly is used that has been slow cooked for hours until it is meltingly tender. You can try to make this or use a piece of slow cooked pork shoulder, sliced chicken breast, roasted chicken thighs, or even leftover rotisserie chicken that has been shredded. Use about 3 ounces of meat per bowl. |