Seafood Ramen
This recipe takes you on a culinary adventure with its rich and savory flavors. From the aromatic soy base to the perfectly seasoned eggs, every ingredient plays a vital role in creating a harmonious blend of tastes. The process of preparing the various components, such as the chicken stock and salt base, allows for a depth of flavor that is both comforting and satisfying. With each bowlful, you'll experience a symphony of textures and tastes that will warm your soul and tantalize your taste buds. Get ready to savor every spoonful of this exquisite dish!
— Constant Cookbook
Ingredients
- 2g bonito
- 75ml/2½fl oz sake
- 7g sea salt
- 500ml/18fl oz soy sauce
- ½ bulb garlic
- 20g/¾oz fresh root ginger
- ⅓ red chilli
- 2 bunches spring onions
- 6 free-range eggs
- 1 cluster (about 300g/10½oz) fresh root ginger
- 1 bulb garlic
- 1 bunch spring onions
- 1 large onion
- 1 small whole free-range chicken
- 20g/¾oz konbu
- 20g/¾oz bonito
- 75g/2½oz sea salt
- 4 tbsp sake
- 1 tbsp mirin
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 500g/1lb 2oz fresh ramen noodles
- 1 whole squid
- 12 whole king prawns
- , for frying vegetable oil
- 12 clams
- 1 spring onion
- 10g/⅓oz sesame seeds
- and saltpepper
Instructions
- For the soy base and seasoned eggs, in a large stock pot bring 1 litre/1¾ pints water to the boil. Add the bonito flakes and cook for 10 minutes. Remove the bonito flakes using a sieve.
- Add the rest of the ingredients, except the eggs, to the bonito stock. Bring to the boil then set aside to cool.
- Boil the eggs in a saucepan of boiling water for 6 minutes 20 seconds. When cooked, run the eggs under cold water until cool enough to handle. Remove the shells and add the eggs to the stock to marinate overnight.
- For the chicken stock, put all vegetables in a large stock pot with the chicken and 4 litres/7 pints water. Bring to boil then reduce the heat and simmer for 2 hours. Throughout cooking skim off any impurities and fat which rise to the surface, reserving the fat for the garnish. This should produce a clear chicken stock.
- For the salt base, bring 300ml/10fl oz water and the konbu to the boil then simmer for 10 minutes. Remove the konbu and discard. Add bonito flakes and simmer for 10 minutes then remove the flakes using a sieve and discard. Add the remaining ingredients. When the sea salt has dissolved, turn off heat and set aside to cool. (You will make more salt base than you need.)
- For the garnish, season the squid and prawns with salt and pepper. Heat a little vegetable oil in a frying pan and cook the squid for 1-2 minutes.
- Steam the prawns in a bamboo steamer for 4 minutes.
- Heat two litres of the chicken stock in a saucepan. Once boiling, add the clams and prawn shells. Discard any clams that do not open. After 2-3 minutes strain the stock through a rough sieve. Retain the clams and discard the prawn shells.
- Use a fine sieve lined with muslin to filter the stock back into a clean saucepan. Bring back to the boil.
- Bring a large pan of water to boil and cook the fresh noodles for 34 seconds and drain.
- To serve, put a tablespoon of the salt base into each bowl. Add 350ml/12fl oz of the chicken stock to each bowl. Add the cooked noodles, squid, prawns, clams, a seasoned egg, halved and some slices of spring onion. Drizzle with a little chicken fat and finish with a sprinkling of sesame seeds.
Yield
Serves 6
Comments
No comments found.