Watch how to make spicy Japanese chicken ramen with chicken skewers and soft boiled egg



Ramen cooked in a flavourful chicken broth served with grilled chicken skewers and a soft boiled egg. Here's the recipe: 

Preparation time: 15 minutes

Cooking time: 20 minutes (additional 7 to 8 hours of chicken broth simmer time)

Serves: 1

Ingredients:

1/2 tsp cumin powder

1 tsp togarashi spice blend (store bought)

1 tsp ginger-garlic paste (equal portion)

1/4 tsp turmeric powder

1 chicken fillet or 500 gms, sliced

Salt and pepper to taste

1 tbsp sesame oil

Chicken broth

1.2 l water

1 kelp (store bought), soaked in water for 3 hours

3 tbsp bonito flakes

6 shitake mushroom

1 chicken fillet or 500 gms, sliced

1 large red onion, sliced lengthwise

1 tsp dried chicken stock

1 sprig scallion, chopped

For ramen

1 ramen noodle packet (store bought)

6 shitake mushrooms

3 to 4 bok choy leaves   

For the garnish

1 tbsp julienned carrots

Few fresh baby spinach

1 tbsp beansprouts

3 to 4 slices of fried garlic

Scallions, chopped

1 boiled egg, halved

Sprinkle with togarashi powder

Method:

For the chicken skewers:

  1. Slice the chicken fillet to marinate. In a bowl, add the chicken fillet, turmeric powder, cumin powder and togarashi powder (a Japanese spice blend consisting of red chilli flakes, dried orange peel, Sichuan peppercorns, ground ginger, seaweed and black and white sesame seeds), ginger garlic paste, black pepper, olive oil and mix well.   
  2. Skewer the chicken and grill for about 10 to 12 minutes until brown in colour. Turn it over a couple of times. Then remove the chicken onto a plate.
  3. Put the chicken in a pre-heated oven for about 7 to 10 minutes at 140C.  

To prepare the chicken broth:

  1. Heat a pot, add water, kelp (large brown algae seaweeds), dried chicken stock, bonito flakes, and shitake mushrooms. Once it begins to boil, add chopped scallions and onions.
  2. Then add the chicken pieces, reduce the flame to low and simmer for 7 to 8 hours.
  3. Once done, strain the water to extract the broth.

To soft-boil the egg: 

In a saucepan, boil water over medium-high heat. Slowly lower the egg into the boiling water using a slotted spoon. Cook for about 6 minutes, adjusting heat to maintain a gentle boil. Then, transfer the egg to a bowl of ice water and allow it to cool down until it is just slightly warm, about 2 minutes. 

To cook ramen:

  1. Heat a pan, and add the chicken broth. Then add the ramen noodles, shitake mushrooms and boy choy leaves, and simmer for about 5 to 6 minutes or until the noodles are cooked.   
  2. Once done, put the noodles into a ramen bachi or ramen bowl along with the chicken broth, bok choy leaves and mushrooms.
  3. To garnish – add julienned carrots, fresh baby spinach leaves, beansprouts, scallion, fried garlic, boiled egg (halved) and finish it off with a sprinkle of togarashi powder.

Serve hot, and enjoy!

Recipe courtesy: Chef Usama Shah, Sous chef at Ultra Brassiere Restaurant, Dubai 

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