Ramen Inspired Recipes
Marinated Soft Boiled Egg with Togarashi Makes 6 eggs
1 cup water 1 cup sake 1/2 cup soy sauce 1/2 cup mirin 1/2 cup sugar 6 eggs Togarashi
Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside.
Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end). Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate).
Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve. Dip egg in Togarashi before putting in ramen bowl.
[Adapted from Serious Eats]
Burnt Garlic-Sesame-Chili Oil Makes 1 cup
1/4 cup canola or vegetable oil 12 medium cloves garlic, minced (about 4 tablespoons) 1/4 cup roasted sesame oil 2 red red spicy chilies, finely minced 6 tablespoons toasted black and white sesame seeds 1 teaspoon sugar Kosher salt
Combine canola oil and 10 cloves minced garlic in a small saucepan and cook over medium-low heat, stirring, until it starts to brown. Reduce heat to low and continue to cook, stirring frequently, until garlic turns completely black, about 10 minutes (garlic will become very sticky in the process).
Transfer mixture to a heat-proof bowl and add sesame oil. Transfer to a blender and blend on high speed until completely pulverized, about 30 seconds. Return mixture to saucepan and add chilies and remaining garlic. Cook gently over low heat until chilies and fresh garlic begins to bubble.
Remove from heat and set aside to cool.
Grind sesame seeds in a mortar and pestle or a food processor until roughly ground but some large pieces still remain. Stir sesame seeds and sugar into oil mixture. Season to taste with salt. Transfer to a sealable container and store in the refrigerator for up to 2 months.
[Adapted from Serious Eats]
Pork Belly Chashu Serves 6
2 pound slab of boneless pork belly, skin-off 1 cup water ½ cup soy sauce 1 cup sake ½ cup mirin ¼ cup black mission figs, chopped 1 oz Worcestershire sauce 6 scallions, roughly chopped 6 whole garlic cloves 2 bay leaves One 2-inch knob ginger, roughly sliced ½ cup koji ½ oz dried wood ear mushrooms (can substitute shiitake)
Place pork belly in a shallow non-reactive roasting pan. Heat 1 cup water, soy sauce, sake, mirin in a medium saucepan over high heat until boiling. Add remaining ingredients and let sit for 10 minutes. Pour over pork belly and marinate overnight.
Preheat oven to 300'F. Cover pork belly, transfer to oven and cook, turning pork occasionally, until pork is fully tender and a cake tester or thin knife inserted into its center meets little resistance, 2 to 3 hours. Transfer contents to a sealed container and refrigerate until completely cool. When ready to serve, remove pork belly and strain broth. Reserve broth for another use. Slice pork belly into thin, (it might help to cut it in half lengthwise first).
Reheat pork belly slices in soup broth with noodles and other garnishes. Alternatively, heat a small amount of reserved broth in a skillet and heat pork slices in broth until hot or reheat with a blowtorch, charring its surface. Serve.