Shoyu Ramen with Rolled Chicken Thigh Chashu and Marinated Eggs with homemade chicken stock
The liquid the rolled chicken thighs cook in is used twice, for marinating the eggs and for seasoning the broth, so the whole bowl gets the same slightly sweet soy-mirin flavor. Each serving has an egg and a half, for those who love the egg most of all.
Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
For the Boiled Egg
4
Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.
StovePot
5
Gently lower the eggs into it with a spoon.
6
Turn down the heat slightly and simmer 7 minutes.
Stove
7
Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.
Ice bath
💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
For the Ramen Chicken
8
Lay each chicken thigh on a work surface, smooth side down, and roll into a tight log. Tie with kitchen string in three places.
KnifeCutting boardKitchen twine
9
In a small, wide pot bring the soy sauce, mirin, sugar, garlic, ginger and water to a boil.
StoveSmall saucepan
10
Place the rolls in the liquid, cover partially and cook over low heat for 40 minutes, turning the rolls every 10 minutes so the color is even.
StoveTongs
11
Transfer the rolls to a plate. Strain the cooking liquid, let it cool a little and put the peeled eggs in it for at least 2 hours.
Fine sieveBowl
12
Chill the rolls in the fridge for at least 1 hour.
Refrigerator
13
Remove the strings and slice the chicken into thin rounds.
KnifeCutting board
To assemble
14
Heat the stock in a pot and bring to a boil.
StovePot
15
Gradually add egg marinade to the stock, about ½ cup, until the stock turns amber.
16
Cook the noodles according to the package directions.
StovePot
17
Drain.
Colander
18
Put ½ tsp of the sesame oil in each bowl, add the noodles and pour the boiling soup over them.
Ladle
19
Arrange slice the chashu on top.
20
Halve the eggs and arrange them on top, then sprinkle with the green onion.
Knife
632calories
58 gprotein
40 gcarbs
23 gfat
● protein 39%● carbs 27%● fat 35%
Per serving, servings (calculated for this version)
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Sesame oil: measured in tsp in this recipe: 1 tsp = 4.5 g · 884 kcal per 100 g · More about Sesame oil →
🔧 Tools needed (12) · 🍳 2 cooking vessels
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
Ice bath· 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
Tongs· Also works: Turner (None)· 💡 Workaround, changes the dish: Fork (Pierces the meat)
🧻 Consumables: Kitchen twine
By the steps, as the recipe is built now: another version or addition can change the list.
