I’ve been promising this post for so long… thankfully, I’ve been taking careful cooking notes whenever I cook, so though it’s been a while since I made any of these dishes, I have my notes! Woohoo!
My first couple of attempts at making ramen at home resulted in overcooked eggs. While the flavor results were good in terms of the marinade I used for the egg, that yolk is sad and not at all what I wanted. However, I also topped with soy glazed hot dogs, and I was pleased with that.
As you can see, however, practice makes perfect. My dream egg.
My udon attempts don’t include eggs. I was working on my soy glazing items, the last photo using pork belly that I bought in chunks…
The methods, piecemeal, then a complete explanation of how I assemble each bowl.
Bring water to a boil, then lower to a simmer.
Use a slotted spoon and lower eggs into water.
Time 5 minutes.
Empty sauce pan and run a little cold water into it. Then run warm water over eggs as you peel them.
Drop peeled eggs into a soy sauce/mirin mixture, about 50/50.
Reserve the marinade!
Soy glazed hot dogs or sliced pork belly (in early photos; leftover from shabu shabu/hot pot at home):
Add reserved marinade from the egg to a pot along with brown sugar.
Simmer meat in mixture until cooked through and glaze reduces/thickens a little, becoming syrupy and coating meat.
Spicy garlic paste:
Mix. End result should be kind of thick. Refrigerate so it congeals; scoop into a small ball to plop on top of ramen later.
Each bowl of ramen contains a decent amount of Napa cabbage on the bottom for the ramen to rest on.
Generally, after I was done soy glazing my meats, I would remove them from the pot and set aside, then add water directly to thin the glaze for broth. I quickly blanch the cabbage in there, then put in the bottom of my bowl. I cook the ramen – I used bricks of instant ramen for ease, but I’ve been keeping an eye out for a brand that Hungry told me she uses – then put that on top of the cabbage. Blanch frozen corn niblets, put on top, and do that with all the remaining vegetables I want to put on top. Drop the meat into the broth really quickly just to reheat, and then put it on top, slice the egg, put it on top, ladle some broth on the noodles, add scallions, then add the spicy garlic oil/paste.
Then I eat it and blissfully enjoy… It sounds really complicated, I guess, but if you plot out the path you want to make everything, it’s actually pretty quick and easy. I try to make the egg the morning I want to eat the ramen, but I’ve done as little as an hour in the marinade and it’s still good. Once you get going, though, it’s pretty easy.
I didn’t include the recipe for the last photo’s braised pork belly because I don’t like how it turned out. The pork tenderloin slices you see are just from a tenderloin I’d roasted – the recipe was posted here.
I am, however, satisfied that I’ve perfected the egg, and will continue to make ramen as the mood strikes me! Those eggs were so good – the white fully cooked, and the yolk not raw, but heated to the point it’d become thick, creamy, delicious… but not fully cooked by any stretch of the imagination. DELICIOUS.
What toppings do you like on your ramen? What would you like to see me top my ramen with next? I need new ideas!
Happy eating! 🙂