TOMAMI JAPAN RAMEN
07/05/2018
allgemein, suppe

TOMAMI JAPAN RAMEN

A recipe suggestion by Stevan Paul
Ingredients for 4 persons

5 eggs (small)
4 tablespoons soy sauce and 50 ml soy sauce
800 ml of strong chicken broth
50 ml Tomami Japan
1 tsp. honey
25 g fresh ginger
8 shiitake mushrooms
180 g streaky bacon
200 g broccoli
4 tbsp. oil (+ oil for frying)
150 g sieved flour (Type 405)
200 g Ramen noodles (e.g. Mie-noodles, Somen- or Soba-Noodles)

Instructions

Boil four of the eggs for 8 minutes, cool down under cold running water and peel. Put the peeled eggs into a deep dish together with 4 tablespoons of soy sauce and turn occasionally.

Bring the chicken broth with Tomami Japan, 50 ml soy sauce and the honey to the boil. Peel the ginger and grate finely. Add to the broth and remove from the heat.
Pre-heat the oven to 80 degrees. Cut off the stalks from the shiitake mushrooms. Slice the bacon into twelve slices. Cut the broccoli into stalks and halve lengthwise. Heat the oil in a pan and fry the bacon slices on each side for about 2 minutes until golden brown.
Keep warm in the oven. Fry the shiitake mushrooms in the bacon fat on each side for 1-2 minutes, add salt and also keep warm.

Pass ¼ liter of cold water and the remaining egg through a fine sieve into a bowl
and stir until smooth. Now add the sifted flour in one go and mix irregularly (!) with chopsticks or a fork – the dough should be slightly lumpy – this distinguishes tempura dough from a heavy, adhesive batter!

Heat some oil (two fingers wide) in a sauté pan to approx. 170 degrees (the temperature is reached when bubbles appear on a wooden spoon dipped into the oil).
Pull the broccoli in portions through the mixed dough, shake off excess dough and deep fry in oil for a few minutes – ideally the dough should not change colour. Drain the fried vegetables on kitchen paper and add salt.

Cook the ramen noodles in salted water according to the instructions on the packet. Bring the broth to the boil and pass through a sieve; pour into bowls. Drain the pasta and add to the bowls while still hot. Halve the eggs and serve with the bacon, shiitake and broccoli.

Serve immediately.