Simple Chicken Shoyu Ramen Recipe with Chef Kue скачать в хорошем качестве

Simple Chicken Shoyu Ramen Recipe with Chef Kue

Check out UC Davis Dining Services' Executive Chef Kue Her cook-up a simple Chicken Shoyu Ramen recipe you can make at home! Recipe: Simple Shoyu Ramen with Chashu (Japanese Braised Pork Belly) Servings: 6-8 portions Per 1 Serving Ingredients: 3-4 Ounces Ramen Noodles (cooked and served hot) 2 Cup Chicken Dashi Broth (made 12-24 hours in advance) 2 Ounces Tare Broth (made 12-24 hours in advance) 2 Each Shiitake Mushrooms, (Sliced) 2 Ounces Chashu Pork (Thinly sliced 2-3 pieces) 1 Each Nitamago (Cut in half and served hot) 1 Each Scallion (Thinly shredded) 1 Tbs. La-yu Chili Oil (Optional) ½ Sheet Nori (optional), Toasted, shredded and 2x2 squares Method for Serving: In a medium-size pot, bring 1-2 gallons of water to a rolling boil. Add a pinch of salt to boiling water (optional). Cook ramen noodles for 2 minutes, drain well and remove from water. Place hot noodles in a bowl. In a small saucepot over medium heat, bring dashi broth and reserved shiitake to a simmer. Remove shiitake and slice per serving. Place into the serving ramen bowl: start with ramen noodles add dashi broth and tare broth. And then top with chashu pork, nitamago egg, shiitake, green onion, a drizzle of la-yu chili oil and shredded nori. Chicken Dashi Broth Serving: 6-8 portions Per 1 Serving: 12-16 ounces Ingredients: 3 Quarts Chicken broth 20 Each Shiitake mushrooms (dried) 8 Ounces Kombu (dried kelp), 1-2 pieces 3 Cups Bonito (dried fish flakes) Method: In a medium saucepot, simmer over medium heat: chicken broth, mushrooms and kombu for 3-4 minutes. Turn the heat off, add bonito flakes and allow the remaining heat to steep. Strain and save broth and mushroom for service. Allow chicken dashi to sit a minimum of 12 hours or overnight for best flavor. Dashi Broth can be stored for up to 5-7 days in the refrigerator. Chashu (Braised Pork Belly) and Tare Broth Serving: 6-8 Per 1 Serving: 2 ounces per braised pork belly and tare broth Ingredients: 1.5 Lbs. Skin on Pork Belly, cut into 3 ounces squares 1 ½ Cups Water 1 ½ Cups Mirin 3 Cups Soy Sauce, low-sodium 1/2 Cup Honey 1 Ounce Fresh ginger, peeled and roughly chopped 6 Cloves Garlic, peeled and crushed 3 Each Shallot, peeled and quartered Method: To make the Tare broth, in a medium saucepot, over medium heat. Bring all ingredients except pork to a simmer. While bringing the Tare broth to a simmer. In a cast-iron pan, over high heat. Sear pork belly on all 6 sides. Place pork in Tare broth pot, cover the pot and continue simmering for 45 minutes. Turning pork bottom side up and then simmer for another 45 minutes. Gently remove the cooked pork belly from Tare broth, strain and reserve Tare liquid for serving. Allow Tare broth to sit a minimum of 12 hours or overnight or for best flavor. Refrigerate pork and Tare broth separately. For service: thinly slice pork and lightly torch before placing in the ramen bowl. Pork and broth can be stock up to 5-7 days in the refrigerator. If a torch is not available, substitute with the following instructions: briefly sear the exterior of the pork to caramelize using a cast-iron skillet or sauté pan on high heat. Nitamago (Tare Marinated Eggs) Serving 6-8 portions Per serving: 1 Each Ingredients: 8 each Whole Eggs 3 Cups Tare Broth Method: In a medium saucepot, over high heat, bring 1 quart of water to a simmer. Gently place the whole eggs into a simmering pot with a spoon, then reduce heat to medium-high, simmer eggs for 7 minutes. Shock the eggs by transferring eggs to an ice bath (cold water and ice). Allow eggs to cool down for 5 minutes. Remove from ice bath and peel the eggshell completely. Carefully rinse the peeled eggs under cold water and pat dry with paper towels. Place eggs inside of a plastic bag (or medium bowl) and then pour the Tare Broth in with the eggs. - Remove any excess air in the bag and allow eggs to marinate for 12 hours or overnight in the refrigerator. Marinated eggs can be stored up to 5-7 days in the refrigerator. La-yu (Chili Garlic Oil) Serving: 16-20 servings Per Serving: Optional and depending on your tolerance for heat Ingredients: ½ Cup Garlic, minced ½ Cup Canola oil ½ Cup Red pepper flakes, dried and crushed ½ Cup Sesame seeds Toasted ¼ Cup Sesame Oil Method: In a small saucepan over low heat, simmer the garlic in oil until golden brown (stirring occasionally). Remove from heat, add and stir in chili immediately. Allow chili peppers to steep for 5 minutes. Add toasted sesame seeds and sesame oil and then stir. Store in a sealed container, refrigerated for up to 2 weeks. –––––––––––––––––––––––––––––– dining.ucdavis.edu Instagram: @ucdavisdiningservices Twitter: @ucdavishousing Facebook: UC Davis Dining Services