Ramen is known as fast food in Japan, but here I've made it in the best slow food style. Homemade ramen egg, shio-tare soup & chicken meatballs.
Recipe for shio ramen
Shio Ramen. Ramen is known as fast food in Japan, but here I have made it in the best slow food style. Homemade ramen egg, shio tare soup, chicken meatballs, and for convenience, I cooked my chicken breasts sous vide.
Read my entire recipe here.
Servings: persons
Shio Ramen
Ramen is known as fast food in Japan, but here I've made it in the best slow food style. Homemade ramen egg, shio-tare soup & chicken meatballs.
Ingredients
Ramen eggs
- 2 pcs. Egg
- Soya
- Mirin
Shio tare
- 1 pcs. Carrots
- 2 pcs. Celery Leaf Stalks
- 2 pcs. Scallion - Spring Onions Or 1 regular onion
- 1 pcs. Leek
- 4 cm Fresh ginger Approximately
- Kombu Seaweed
- 230 gram Mirin
- 115 gram Sake
- Rice Wine Vinegar To taste
- 20 gram Salt to taste
- 10 gram Sugar to taste
Chicken Dumplings
- 500 gram Minced Chicken
- 3 pcs. Scallion - Spring Onions
- 12 gram Fresh ginger
- 15 gram Soya
- 18 gram Fish Sauce
- 50 gram Panko
- 30 gram Chicken Stock May be more or less
Soup
- 2 l Chicken Stock I used water and an Oscar chicken stock for this
Barbecue chicken breast
- 2 pcs. Chicken Breast
- Spices Barbecue spice
- 200 gram noodles
- 2 pcs. Scallion - Spring Onions
- 200 gram Mushroom
- 100 gram Fresh spinach
- Seaweed Nori. To taste
Instructions
Ramen egg
- (made the day before): Cook eggs to be soft-boiled. I cook them in a pot with a lid, with a small fingernail amount of water at the bottom, for 6.5 minutes.
- When the water boils, I turn it down to the lowest heat and start my timer.
- Put the eggs in cold water afterwards, and let them cool off.
- Peel the eggs, and place them in a bowl with a mixture of soy and mirin.
- Let them sit in the fridge overnight.
Shio tare (salty sauce):
- Peel 1 carrot, 2 celery stalks, 1 onion or 2 spring onions, 1 leek and about 4 cm ginger in rough pieces.
- Heat some flavor-neutral oil, sauté the vegetables until they get some color.
- Pour in cold water to cover, add a piece of kombu seaweed (the dried piece of seaweed in the picture), and turn down to medium heat.
- When the water simmers, fish out the seaweed and discard it.
- Now add about 2 dl mirin, 1 dl sake and a bit of rice wine vinegar.
- Let it reduce until there is about 3-4 dl liquid left, strain out the vegetables and add 4-5 tsp salt and 2-3 tsp sugar.
- It needs to be very salty. The reduction took about 1 hour.
Chicken meatballs:
- 500 gr ground chicken meat mixed with 3 finely chopped spring onions, about two tbsp grated ginger, 1 tbsp soy, 1 tbsp fish sauce, and 2 dl panko.
- Add a little chicken stock to give it a bit more moisture. Let it sit in the fridge, like a meatball mixture.
- The rest of the dish is quite salty, so in my opinion, they don't need additional salt, but some might want to add a bit of salt and pepper as it is a meat mixture.
Soup:
- Boil it up with chicken - I used an Oscar chicken stock.
- Cook the chicken meatballs in the soup for 10-12 minutes, strain to remove various residues from the meatballs out of the liquid.
- Save both soup and meatballs.
Barbecue chicken breast:
- 2 hours at 62 degrees Celsius (144 degrees Fahrenheit) in sous vide, whole chicken breasts with barbecue spice blend.
- Cool it down in the fridge and slice it thinly with a good knife.
- Slice mushrooms and spring onions thinly, rinse spinach leaves.
Noodles
- Cook the noodles for 3-4 minutes and optionally rinse them in cold water.
Serving:
- For each serving, place 3-4 tbsp tare in the bottom of a large bowl for serving.
- Add noodles and optionally spinach here (I ended up adding them at the end).
- Pour soup over until it covers. Now arrange the spring onions, mushrooms, chicken breast, and chicken meatballs as neatly as possible.
- Insert a piece of nori seaweed into the soup on one side of the bowl.
- Finish by cutting the eggs in half and place them nicely so the creamy yolk faces upwards.
- Top up gently with more soup if there is not enough, without ruining the presentation.
- Serve and eat it piping hot.
- Bonapeti!
Notes
If you don't have a sous vide, you can easily "make do" with frying the chicken.