makes 4 servings
175 grams (1 cup) mayonnaise
30 milliliters (2 tablespoons) dashi
15 milliliters (1 tablespoon) shio tare
15 milliliters (1 tablespoon) lemon juice
Zest of 1 lemon
520 grams (18 ounces) toasted rye noodles or store-bought ramen noodles
4 thick slices ripe tomato
4 halves slow-roasted tomatoes
1 head iceberg lettuce, cut into 4 wedges
12 slices thick-cut good-quality bacon, cooked crisp
Sea salt and pepper
Katsuobushi (shaved dried bonito)
Bring a large pot of unsalted water to a boil for the noodles.
In a small bowl, combine the mayonnaise, dashi, shio tare, lemon juice, and lemon zest. Set aside.
Cook the noodles until they're a little past al dente, about a minute. (Because these noodles will be served chilled, you should cook them a touch softer than you would if they were being served hot. There'll be no hot soup to continue cooking them, and the noodles will firm a bit when chilled.) As soon as they're cooked, plunge them into an ice bath to chill them, then drain them thoroughly, shaking the strainer well to get rid of as much water as possible.
In a large mixing bowl, toss the noodles with three-quarters to the mayo-tare mixture until the noodles are well coated.
Divide the dressed noodles among 4 chilled ramen bowls and arrange the two types of tomatoes and the wedges of iceberg lettuce and bacon on top. Drizzle the remaining mayo-tare mixture over the top, sprinkle with salt and pepper, and finish with a small handful of katsuobushi.
bacon recipe source: Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint, by Ivan Orkin, with Chris Ying (Ten Speed Press, 2013)
Showing posts with label bonito flakes. Show all posts
Showing posts with label bonito flakes. Show all posts
Sunday, April 03, 2016
Saturday, January 02, 2016
3785. BACON and EGG BREAKFAST RAMEN
serves 1
Cook the noodles according to the package and drain well. Toss with the soy dressing, to taste. Place the noodles in a shallow bowl and top with pork belly and a poached egg. Garnish with seaweed strips, green onions, katsuobushi, and toasted black sesame seeds. Serve with a generous amount of chili oil. Mix and enjoy!
Chili Oil
1 tablespoon oil
2 cloves garlic, niced
1 tablespoon chili flakes
Soy Dressing
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon dashi granules
Noodles
1 portion thick ramen noodles
3 crispy bacon
1 slow poached egg
Garnish
seaweed strips
sliced green onions
katsuobushi
toasted black sesame seeds
Heat up 1 tablespoon of oil in a small pan over medium-low heat. Add the garlic and chili flakes and cook, stirring, until the mixture heats up and sizzles, about 1-2 minutes. Do not burn – since this is a small amount, keep the heat low. You want the garlic mellow and the chili flakes to just release their spice. Remove from the pan and set aside to cool.
Mix together the soy dressing together in a small bowl. Set aside.
bacon recipe source: Stephanie Le, i am a food blog (@iamafoodblog), September 6, 2015
Thursday, October 23, 2014
3454. SEAFOOD MAPLE BACON DASHI BOUILLABAISE
½ cup bonito flakes
30 grams kombu
1 liter water
150 ml maple syrup
200 grams (~1/2 lb.) double smoked bacon
1 cup carrots, diced
1 cup celery, diced
1 lb. russet potatoes, peeled and diced
4 cloves of garlic, sliced
3 shallots, diced
2 cups 35% cooking cream
1 cup 3.25% milk
½ lb. littleneck clams
3 lbs. hake fish
micro arugula
parsley
chervil
olive oil
Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water with maple syrup, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
Stir the bonito flakes into the kombu-flavoured water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.
In another pot, render the bacon and add the potatoes, carrots, shallots, garlic and celery. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish to soup and simmer, covered, 2 minutes. Stir in clams and simmer, covered, until they are just cooked through and clams open wide, about 5 minutes.
Add cream and milk bring to a boil. Carefully remove the fish and clams to a soup bowl and ladle broth and vegetables on top.
Garnish with chervil, parsley and chives and a drizzle of olive oil.
bacon recipe source: Chef Danny Smiles, Canada AM, May 27, 2014; CTV Television Network, P.O. Box 9, Station O, Toronto, Ontario, Canada M4A 2M9
30 grams kombu
1 liter water
150 ml maple syrup
200 grams (~1/2 lb.) double smoked bacon
1 cup carrots, diced
1 cup celery, diced
1 lb. russet potatoes, peeled and diced
4 cloves of garlic, sliced
3 shallots, diced
2 cups 35% cooking cream
1 cup 3.25% milk
½ lb. littleneck clams
3 lbs. hake fish
micro arugula
parsley
chervil
olive oil
Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water with maple syrup, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
Stir the bonito flakes into the kombu-flavoured water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.
In another pot, render the bacon and add the potatoes, carrots, shallots, garlic and celery. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish to soup and simmer, covered, 2 minutes. Stir in clams and simmer, covered, until they are just cooked through and clams open wide, about 5 minutes.
Add cream and milk bring to a boil. Carefully remove the fish and clams to a soup bowl and ladle broth and vegetables on top.
Garnish with chervil, parsley and chives and a drizzle of olive oil.
bacon recipe source: Chef Danny Smiles, Canada AM, May 27, 2014; CTV Television Network, P.O. Box 9, Station O, Toronto, Ontario, Canada M4A 2M9
Monday, February 17, 2014
3206. ROASTED SHRIMP, CORN and BACON RAMEN
yields four servings
Dashi
Two 6-by-7-inch pieces kombu (dried kelp; about 3/4 ounce), rinsed
1 1/2 ounces bonito flakes
Ramen broth
1 tablespoon vegetable oil
12 ounces large shrimp (16/20), peeled and deveined, sliced in half lengthwise, shells reserved
4 scallions, greens thinly sliced, whites left whole
8 dried shiitake mushrooms (about 3/4 ounce)
1 tablespoon mirin
2 teaspoons seafood seasoning, such as Old Bay
15 ounces fresh ramen noodles (you could use dry in a pinch)
4 ounces thick-cut bacon, cut into 1/2-inch strips
2 ears corn, kernels removed or 1 cup frozen corn, thawed
Kosher salt
Freshly ground black pepper
Shredded nori, for garnish
Dashi
Two 6-by-7-inch pieces kombu (dried kelp; about 3/4 ounce), rinsed
1 1/2 ounces bonito flakes
Ramen broth
1 tablespoon vegetable oil
12 ounces large shrimp (16/20), peeled and deveined, sliced in half lengthwise, shells reserved
4 scallions, greens thinly sliced, whites left whole
8 dried shiitake mushrooms (about 3/4 ounce)
1 tablespoon mirin
2 teaspoons seafood seasoning, such as Old Bay
15 ounces fresh ramen noodles (you could use dry in a pinch)
4 ounces thick-cut bacon, cut into 1/2-inch strips
2 ears corn, kernels removed or 1 cup frozen corn, thawed
Kosher salt
Freshly ground black pepper
Shredded nori, for garnish
For the dashi: Combine the kombu with 6 cups cold water in a
medium pot and slowly bring to a simmer over medium heat, about 10
minutes; do not boil or the kombu will turn bitter. Just as the water reaches a simmer, remove and discard the kombu and add the bonito flakes. Heat to just shy of a boil, remove from the heat and set aside to steep for a few minutes. Strain into a bowl and discard the bonito flakes.
For the ramen broth: Wipe out the pot, add the oil and set over medium-high heat. Add the reserved shrimp shells and scallion whites. Cook, stirring, until the shells are brown all over, 4 to 5 minutes; the shells should make a crackling sound as they toast and brown. Add the dashi and shiitakes and bring to a simmer. Cook for 30 minutes, then strain the broth, reserving the shiitakes. Return the broth to the pot, stir in the mirin and seafood seasoning and set over low heat until ready to serve. You should have about 3 cups of broth. Stem and slice the shitakes and set aside.
Bring a large pot of water to a boil over high heat and cook the ramen noodles according to package instructions. Drain and rinse the noodles with cold water to remove surface starch and stop the cooking. Leave to drain.
Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes, then transfer to a paper towel-lined plate. Pour half of the bacon fat from the pan into a small container to save for frying the noodles. Raise the heat to medium-high, add the shrimp and corn to the remaining bacon fat in the skillet and sprinkle with salt and pepper. Saute until the shrimp are cooked through, about 4 minutes. Remove the shrimp and corn to a plate, then add the reserved bacon fat to the skillet. Let the skillet get good and hot before adding the ramen noodles. Cook, stirring minimally, until the noodles are crispy and charred in places, about 3 minutes.
Divide the noodles among four bowls. Top with shrimp, corn, bacon, sliced shiitakes, scallion greens and shredded nori. Ladle ramen broth into the bowls and serve.
bacon recipe courtesy of: Kelsey Nixon, "Straight Out of Tokyo," Kelsey's Essentials
For the ramen broth: Wipe out the pot, add the oil and set over medium-high heat. Add the reserved shrimp shells and scallion whites. Cook, stirring, until the shells are brown all over, 4 to 5 minutes; the shells should make a crackling sound as they toast and brown. Add the dashi and shiitakes and bring to a simmer. Cook for 30 minutes, then strain the broth, reserving the shiitakes. Return the broth to the pot, stir in the mirin and seafood seasoning and set over low heat until ready to serve. You should have about 3 cups of broth. Stem and slice the shitakes and set aside.
Bring a large pot of water to a boil over high heat and cook the ramen noodles according to package instructions. Drain and rinse the noodles with cold water to remove surface starch and stop the cooking. Leave to drain.
Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes, then transfer to a paper towel-lined plate. Pour half of the bacon fat from the pan into a small container to save for frying the noodles. Raise the heat to medium-high, add the shrimp and corn to the remaining bacon fat in the skillet and sprinkle with salt and pepper. Saute until the shrimp are cooked through, about 4 minutes. Remove the shrimp and corn to a plate, then add the reserved bacon fat to the skillet. Let the skillet get good and hot before adding the ramen noodles. Cook, stirring minimally, until the noodles are crispy and charred in places, about 3 minutes.
Divide the noodles among four bowls. Top with shrimp, corn, bacon, sliced shiitakes, scallion greens and shredded nori. Ladle ramen broth into the bowls and serve.
bacon recipe courtesy of: Kelsey Nixon, "Straight Out of Tokyo," Kelsey's Essentials
Monday, February 20, 2012
2478. FRIED UDON with BACON, BROCCOLI and MUSHROOMS
serves two
200 grams udon noodle
2 rashers of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)
Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.
bacon recipe courtesy of: Ume, umeboss, Perth, Australia, September 6, 2010
200 grams udon noodle
2 rashers of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)
Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.
bacon recipe courtesy of: Ume, umeboss, Perth, Australia, September 6, 2010
Saturday, July 30, 2011
2274. BRUSSELS SPROUTS with BACON, PONZU, FRIED GARLIC and BONITO FLAKES
Brussels sprouts, approx. 4+ heads
1/4 lb bacon
fried garlic
ponzu sauce
soy dashi
butter
olive oil
shichimi or togarashi spice
bonito flakes
Slice garlic and fry in oil until it starts to brown. Cut the Brussels sprouts into quarters, so that the roots stay intact. Boil water in a large pot with some salt. When it’s boiling, put your brussels sprouts in to blanch. When they turn bright green, remove from water and immediately put them in an ice bath. While the brussels sprouts are boiling and sitting in the ice bath, cook up the bacon. Once cooled, crumble. Coat a frying pan in olive oil and put 1 tablespoon of butter in. Toss your brussels sprouts in and turn the heat up to high. Let them brown. Add the bacon. Add in the ponzu and soy dashi (or whatever you’re using). The pan will probably start sizzling when you add them in. Use as much or as little as you like. Let the liquid reduce as much as you want. Top with the shichimi/togarashi, fried garlic, and bonito flakes.
bacon recipe courtesy of: We are not Martha, February 4, 2010
1/4 lb bacon
fried garlic
ponzu sauce
soy dashi
butter
olive oil
shichimi or togarashi spice
bonito flakes
Slice garlic and fry in oil until it starts to brown. Cut the Brussels sprouts into quarters, so that the roots stay intact. Boil water in a large pot with some salt. When it’s boiling, put your brussels sprouts in to blanch. When they turn bright green, remove from water and immediately put them in an ice bath. While the brussels sprouts are boiling and sitting in the ice bath, cook up the bacon. Once cooled, crumble. Coat a frying pan in olive oil and put 1 tablespoon of butter in. Toss your brussels sprouts in and turn the heat up to high. Let them brown. Add the bacon. Add in the ponzu and soy dashi (or whatever you’re using). The pan will probably start sizzling when you add them in. Use as much or as little as you like. Let the liquid reduce as much as you want. Top with the shichimi/togarashi, fried garlic, and bonito flakes.
bacon recipe courtesy of: We are not Martha, February 4, 2010
Friday, July 29, 2011
2273. FRIED UDON with BACON, BROCCOLI and MUSHROOMS
serves two
200 grams udon noodles
2 rashes of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)
Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.
bacon recipe courtesy of: umeboss, September 6, 2010
200 grams udon noodles
2 rashes of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)
Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.
bacon recipe courtesy of: umeboss, September 6, 2010
Subscribe to:
Posts (Atom)