Birria, gumbo, butter chicken, but make the ramen version of it. Call it Ramen, but uncommon. Yes we have traditional ramen recipes, so don't be mad at me for this.
INGREDIENTS:
Miso Birria Broth:
1lb (454g) oxtail
3 short ribs
1 cinnamon stick
4 bay leaves
1 tablespoon (12g) of black peppercorns
1 tablespoon (6g) coriander seeds
1/2 cup (11g) bonito flakes
1lb (454g) boneless chuck roast
2 tablespoons (39g) Tomato paste
4 green onion, 1” segments
6 cloves garlic whole
1” knob ginger, thinly sliced
3 quarts (2.83L) of beef stock
5 guajillo
5 ancho
2 chili de arbol
3/41/2 cup (181g121gte miso
Salt and pepper to taste
Toppings:
1 Tbsp (14g) Shirodashi
1 Tsp (5g) Soy sauce
1lb (454g) Straight Ramen noodles, cook according to package.
Sesame oil for garnish
1/2 sweet onion, very thinly sliced (rinsed)
4 eggs, soft-boiled, cut in half
Fresh cilantro for garnishing
2 limes cut into wedges
Shredded beef
8 corn tortillas *optional*
1 cup (118g) Oaxaca cheese *optional*
Butter Chicken Ramen:
(Tsukemen Butter Chicken Ramen)
Butter Chicken Tsukemen
3 tablespoons (42g) vegetable oil
1 yellow onion, small diced
5 cloves garlic, sliced
1 knob ginger, finely grated
2 teaspoons (5g) garam masala
1/2 teaspoon (1g) ground coriander
2 teaspoons (6g) ground cumin
1 teaspoon (4g) Kashmiri chili powder
1 tablespoon (14g) granulated sugar
14 oz can (396g) crushed tomatoes
1/4 cup (59ml) chicken stock
1/4 cup (59ml) shirodashi + more to taste
1/2 teaspoon (>1g) fenugreek leaves
⅓ cup (78ml) water
1 cup (236g) heavy cream
Salt to taste
MSG Garlic Butter Fat Bomb
1 cup (227g) salted butter, softened
1 teaspoon (6g) MSG
2 teaspoons (6g) smoked paprika
2 cloves garlic, grated
Grilled Chicken
5 boneless skinless chicken thighs
1/2 cup (110g) yogurt
1-inch knob ginger, grated
1 teaspoon (3g) turmeric
1 teaspoon (2g) garam masala
2 teaspoons (8g) Kashmiri chili powder
1 teaspoon (5g) fine sea salt
1/2 teaspoon (1g) ground cumin
Toppings
MSG butter
1lb (454g) straight ramen noodles
Grilled chicken from above, sliced
4 soft-boiled eggs per serving
Cilantro
Cajun Gumbo Ramen:
Spicy Miso-Tonkotsu Broth
2 lbs (907g) pork neck bones
2.5 lbs (1133g) slice of pork hocks
14 oz (396g) can crushed tomatoes, blended until smooth
3 tablespoons (30g) hot sauce of choices
3 tablespoons (33g) Worcestershire
2 tablespoons (27g) cajun seasoning
2 tablespoons (10g) smoked paprika
1 tablespoon (8g) Hon dashi
1 pound (454g) andouille sausage, sliced
2 ribs of celery, rough chop
1 green bell pepper, rough chop
1 bunch of green onions, 2” segments
1/2 lb (226g) pork fatback
½ lb (226g) shrimp, deveined
Cajun Chili Oil
2 cups (220g) vegetable oil
1 cinnamon stick
5-star anise
4 bay leaves
3 cloves garlic whole
2.5 tablespoons (10g) Sichuan peppercorns
2 shallots, quartered
2 green onions, cut into 1-inch segments
1 cup (122g) Sichuan chili flakes
1/2 teaspoon (3g) MSG
3.5 tablespoons (45g) cajun or creole seasoning (with salt)
1 tbsp (14g) Sugar
Toppings
Splash of shirodashi
Splash of soy sauce
1lb (454g) straight ramen noodles, cook according to the package
2 andouille sausages, split in half, seared
3 green onions, thinly sliced
4 soft-boiled eggs
cajun chili oil
2 nori sheets, cut into 1 by 2” pieces
INSTRUCTIONS:
Miso Birria Broth:
Season all the meat generously and with salt. Add enough oil to cover the bottom of the pan, and in batches, sear the meat and reserve.
Sachet.- In a 4 x 4” piece of cheesecloth, add cinnamon, bay leaves, peppercorn, coriander, and bonito flakes; wrap it up and tight with kitchen twine.
To your pot, add a splash of oil. Over medium heat, add tomato paste and cook for 1 minute, then add green onion, garlic, ginger, sachet, and seared beef.
Add beef stock, boil over medium-high, then reduce to a simmer. Add guajillo chilis, ancho chilis, and chile de arbol chilis; cover with a lid and simmer for 3 hours.
Remove all of your beef and chilis. Place chilis in a blender, along with 2 cups of broth and miso paste. Blend until smooth; pour back into your broth; season with salt.
Shred your beef and the fat as fine as possible—season with salt to taste and keep warm.
Assembly
Quesadilla.- Dip your corn tortilla in the birria broth, lay it down on a hot pan, add some Oaxaca cheese to one side, and cook for 15 - 20 seconds. Fold, flip and cook until the cheese gets melted.
Add a splash of shirodashi and soy sauce to the bottom of your ramen bowl. Add 2 cups of broth and a quarter of your cooked noodles. Add sesame oil and a generous handful of shredded meat. Add onion, half an egg, cilantro, and one lime wedge. Add your quesadilla and enjoy.
Butter Chicken Ramen:
(Tsukemen Butter Chicken Ramen)
Butter Chicken Tsukemen
In a medium sauce pot, add enough oil to coat the bottom of the pan, add onion, garlic, and ginger, and season to taste with salt. Cook for 5 minutes or until the vegetables start to soften.
Add Garam Masala, coriander, cumin, Kashmiri, and sugar; saute until fragrant, about 30 seconds. Then add crushed tomatoes, chicken broth, shirodashi, fenugreek leaves, and water; bring to a simmer and reduce for 5 - 8 minutes.
Pour into a blender, and blend until smooth. Place back in the pan, add heavy cream, mix to combine, and season to taste with salt. Add a splash of shirodashi and reduce for 5 minutes.
MSG Garlic Butter Fat Bomb
In a medium size, bowl add all ingredients, and whisk until combined.
Place in a piece of plastic wrap, roll it, pinch the sides against the countertop to form a log, and place it in the fridge.
Grilled Chicken
In a medium-sized bowl, add all the ingredients, and mix by hand until well combined and reserved.
Add oil to coat the bottom of a grill pan, set over medium, sear your chicken for 2 minutes, flip and cook for 3 - 4 minutes or until the internal temperature reaches 1665F.
Toppings
Add your sauce to a bowl, add a slice of your MSG butter, and separately on a plate, add ramen noodles.
Next, add your grilled chicken to your ramen noodles, one soft-boiled egg, and a handful of fresh cilantro.
Cajun Gumbo Ramen:
Spicy Miso-Tonkotsu Broth
In a large stock pot, add neck bones and pork hocks, cover with cold water, and set over medium-high. Bring to a boil and remove all the scum from the top. Remove and rinse with cold water.
Add your bones to a pressure cooker, crushed tomatoes, hot sauce, Worcestershire, cajun, paprika, and hot dashi. Add water to the fill line and cook on high for 1.5 hours.
Add sausage, celery, bell peppers, and pork fat, and cook on high for 1.5 hours.
Remove the fat and place in a blender with 2 cups of broth, and blend on high until smooth. Strain the remaining broth into a stock pot and add the blended mixture.
Bring to a boil, reduce the heat and simmer for 5 minutes. Add shrimp, and cook for 5 minutes.
Cajun Chili Oil
In a medium size sauce pot, add oil, cinnamon stick, star anise, bay leaves, garlic, Sichuan peppercorn, shallots, and green onions. Heat to 220F and hold it at that temperature for 30 minutes to infuse.
In a mixing bowl, add chili flakes, then strain and pour in your oil. Stir in MSG, cajun seasoning, and sugar. Mix until combined ad let it cool completely.
Toppings
Add a splash of shirodashi in a bow and a splash of soy sauce. Next, add a couple of cups of broth, followed by your noodles, one sausage, green onions, half of a boiled egg, and drizzle chili oil. Finally, place a couple of nori sheets and some of your cooked shrimp.
