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RAMEN

Chicken Recipe:

1 Lb Boneless Chicken Thighs
2 Tbsp Chili Garlic Sauce
2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
2 Tbsp Mirin
2 Tbsp Brown Sugar
Salt
Black Pepper
Vegetable Oil

*In a large bowl combine chicken, chili garlic sauce, soy sauce, rice wine vinegar, mirin, brown sugar, salt and pepper to taste. Marinade for at least 1 hour.

*In a cast iron skillet on medium heat, add 1-2 Tbsp of oil, sear and cook chicken till 165 degrees internally. (Set aside)

Ramen Broth Recipe:

1-2 Packs Of Fresh Ramen Noodles
6 Cups Chicken Stock
(1) 6 Inch Piece Of Kombu
6 Dried Shiitake Mushroom Caps
1 Bunch Green Onion (2 inch pieces)
3 Garlic Cloves
1 Inch Piece Of Ginger (sliced)

*In a medium to large pot on medium heat, add chicken stock, green onion, garlic and ginger. Bring to a boil and simmer for 20 minutes. Turn the heat off then add Kombu and dried shiitake mushrooms. Steep for 45 minutes then strain the broth and reheat in a separate pot. (NOTE: Adjust salt levels as needed but keep in mind the “Tare” will add salt to the final dish)

*In a large pot bring some water to a boil and cook ramen noodles to the instruction on the package. Drain and rinse under cool water. set aside until ready to use.

Tare Recipe:

1/2 Cup Soy Sauce
1/2 Cup Mirin
1/4 Cup Sake
1 Tbsp Rice Wine Vinegar
1/4 Cup Brown Sugar
1 Bunch Green Onion
3 Garlic Cloves
1 Inch Piece Of Ginger (sliced)

*In a medium size pot on medium heat, add all ingredients to the pot and reduce by 1/2. Strain Tare and set aside.

Now It’s Time To Build:

*In a large ramen bowl add 1-2 Tbsp of Tare, ramen broth, noodles, chicken, and toppings of your choice. (We topped with bok choy, scallions, bean sprouts, shiitake mushrooms, shoyu egg, and a fish cake.)

Enjoy!

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