Category Archives: Asian

Miso Ramen with crispy pork

http://www.seriouseats.com/recipes/2013/09/miso-ramen-crispy-pork-burnt-garlic-sesame-oil-recipe.html

Ingredients

3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you)
2 pounds chicken backs and carcasses, skin and excess fat removed
2 tablespoons vegetable oil
1 large onion, skin on, roughly chopped
12 garlic cloves
One 3-inch knob ginger, roughly chopped
2 whole leeks, washed and roughly chopped
2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup)
6 ounces whole mushrooms or mushroom scraps
2 pounds boneless skinless pork shoulder, in one chunk
1/2 cup red miso paste
1/4 cup shoyu
1 tablespoon mirin
Salt, to taste
To Serve:
6 to 8 portions fresh ramen noodles
1 recipe Burnt Garlic-Sesame-Chili Oil
3 to 4 ajitsuke tamago
Other toppings such as enoki mushrooms, thinly sliced woodear mushrooms, or bamboo shoots as desired

Directions

1.Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.

2.While pot is heating, heat vegetable oil in a medium cast iron or non-stick skillet over high heat until lightly smoking. Add onions, garlic, and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.

3.Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you’ve scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chickens’ spines.

4.Return bones to pot along with charred vegetables, leeks, scallion whites, mushrooms, and pork shoulder. Top up with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe and black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.

5.Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil broth until pork shoulder is completely tender, about 3 hours. Carefully remove shoulder with a slotted spatula. Transfer shuolder to a sealed container and refrigerate until. Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 6 to 8 hours longer, topping up as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as necessary.

6.Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth. Skim liquid fat from top with a ladle and discard. Whisk in miso paste, 3 tablespoons of shoyu, and salt to taste. Keep warm.

7. Shred pork shoulder with fingers until finely shredded and toss with remaining shoyu and mirin. Season to taste with salt.

8.To Serve: Bring a large pot of salted water to a boil. Meanwhile, place shredded pork shoulder in a 10-inch non-stick skillet over medium-high heat. Cook, stirring and tossing occasionally, until crisp all over. Set aside.

9.Cook noodles according to package directions. Drain and transfer to warmed ramen bowls. Ladle broth over noodles and drizzle with a tablespoon or two of burnt garlic-sesame-chili oil per bowl. Divide crisp pork evenly between bowls. Cut eggs in half and add half to each bowl. Top with other toppings as desired and serve immediately.

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Tonkotsu Ramen Broth

http://www.seriouseats.com/recipes/2012/02/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe.html

Ingredients

3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you)
2 pounds chicken backs and carcasses, skin and excess fat removed
2 tablespoons vegetable oil
1 large onion, skin on, roughly chopped
12 garlic cloves
One 3-inch knob ginger, roughly chopped
2 whole leeks, washed and roughly chopped
2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup)
6 ounces whole mushrooms or mushroom scraps
1 pound slab pork fat back

Directions

1. Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.

2. While pot is heating, heat vegetable oil in a medium cast iron or non-stick skillet over high heat until lightly smoking. Add onions, garlic, and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.

3.Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you’ve scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chicken’s spines.

4.Return bones to pot along with charred vegetables, leeks, scallion whites, mushrooms, and pork fatback. Top up with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe and black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.

5.Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil broth until pork fatback is completely tender, about 4 hours. Carefully remove pork fat with a slotted spatula. Transfer fatback to a sealed container and refrigerate until step 7. Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 6 to 8 hours longer, topping up as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as necessary.

6.Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth. Skim liquid fat from top with a ladle and discard.

7. Finely chop cooked pork fatback and whisk into finished broth. To serve, season broth with condiments of your choice (salt, soy sauce, miso, sesame paste, grated fresh garlic, chili oil or a mixture of all, for instance) and serve with cooked ramen noodles and toppings as desired.

Chicken Teriyaki with Vegetables and Rice

http://www.thekitchn.com/one-pot-recipe-easy-chicken-teriyaki-with-vegetables-and-rice-240523

Serves 4

4 tablespoons peanut or canola oil, divided
1 large sweet or yellow onion, thinly sliced (about 2 cups)
2 cups broccoli florets, cut into small pieces
3 medium carrots, cut into matchsticks (1 1/2 cups)
2 medium zucchini, cut into 2-inch pieces (1 cup)
1 cup snow peas, trimmed and halved lengthwise
1/2 cup soybean or mung bean sprouts (about 2 ounces)
1 1/2 pounds boneless, skinless chicken breasts, cut into strips
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup plus 3 tablespoons low-sodium chicken broth, divided
1/2 cup reduced-sodium soy sauce or tamari
1/4 cup mirin or rice wine
3 tablespoons packed brown sugar
2 tablespoons honey
1 tablespoon grated or minced peeled fresh ginger
3 small cloves garlic, grated or minced (about 1 tablespoon)
2 tablespoons cornstarch
3 cups cooked rice

Heat 2 tablespoons of the oil in a 3 1/2- to 5 1/2-quart Dutch oven over medium-high heat until shimmering. Add the onions, broccoli, and carrots and sauté until the broccoli is a bright green and the carrots are still crisp but slightly tender, about 2 minutes.

Add the zucchini, snow peas, and sprouts and cook, stirring, until heated through, about 1 minute. Transfer to a large plate and set aside.

Sprinkle the chicken with the salt and pepper on both sides.

Heat the remaining 2 tablespoons of oil in the same Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook until browned on both sides, 3 to 4 minutes total.

Add 1/2 cup of the chicken broth, soy sauce, mirin, brown sugar, honey, ginger, and garlic. Stir and scrape up any flavorful browned bits from the bottom of the pan. Reduce the heat to low and cook just until the mixture comes to a gentle boil, 2 to 3 minutes.

Cover, reduce the heat to a simmer, and cook until the chicken is just cooked through and no longer pink, 5 to 6 minutes.

Whisk the cornstarch with the remaining 3 tablespoons chicken broth in a small bowl until fully combined. Stir the chicken and sauce in the Dutch oven, and drizzle in the cornstarch mixture. Increase the heat to medium and bring to a boil, stirring the liquid constantly, 1 to 2 minutes.

Add the rice and reserved vegetables and stir to combine. Cover and cook until the rice has begun to absorb the sauce, the vegetables are cooked to the desired doneness, and the chicken is soft and tender, about 3 to 5 minutes.

Avocado Chicken Broccoli Rabe Summer Rolls

broccoli-rabe-salad-rolls-5-2

http://iamafoodblog.com/avocado-chicken-broccoli-rabe-summer-rolls/

Rolls

  • 1 tablespoon oil
  • 1 clove garlic, thinly sliced
  • 12 stalks broccoli rabe
  • salt and freshly ground pepper, to taste
  • 2 bundles vermicelli*
  • 1 chicken breast, poached and sliced
  • 1 avocado, sliced
  • 1 carrot, julienned
  • 12 rounds rice paper, or as needed

Almond Butter Dipping Sauce

  • 1/3 cup creamy almond butter
  • 2 tablespoons hoisin sauce
  • 2 teaspoons sriracha
  • hot water to thin

Heat the oil in a non-stick frying pan over medium-high heat. Cook the garlic, stirring, until just brown, about 1 minute. Transfer garlic to a plate. Add the rabe and cook for 1-2 minutes. Season with salt and pepper. Add a tablespoon of water to the pan, cover and cook until just tender but still crisp, about 3-5 minutes. Remove from the pan and top with the sliced garlic.

Cook the vermicelli according to the package. Drain, rinse and cool.

Mix together the ingredients for the almond butter sauce. Taste and adjust if needed.

To assemble:

Take a rice paper wrapper and completely submerge it in a bowl of hot tap water for 10-15 seconds. Place the wrapper on a plate or cutting board – it’ll continue to soften as your assembling your roll. Add fillings as desired: avocado slices, a couple slices of chicken, rabe, carrots, and a bit of vermicelli. Fold the bottom half of the wrapper up over the filling, hold the fold in place, tuck in the sides and roll tightly. Repeat as needed and enjoy immediately with the dipping sauce.

You can serve these rolls whole, but I prefer to cut them into bite size – makes them easier to pop into your mouth!