Ramen with bacon, egg, mushrooms & chives
Gather all the ingredients you’ll need for this recipe.
In a medium pot, add the soy sauce, mirin, sake, ginger, garlic and the chopped leek, bring to a boil and then turn off heat.
In a frying pan, brown the bacon with a few drops of olive oil. Place in a pressure cooker and cover with the ham broth. Add the mushrooms and cook for 40 minutes.
Meanwhile, peel the eggs and add the soy sauce and mirin. The eggs will start changing color. Move them so the color distributes evenly.
Place the wakame seaweed in cold water. Cook the noodles in boiling water according to brand instructions. Drain and set aside.
Remove the meat and dry it once cool. Thinly slice with a very sharp knife. TIP: You will have more meat than you need, so it can be stored for other ramen dishes or different recipes. The recommended amount for 4 people is about 160 g.
Once the bacon is cooked, dry excess broth. Remove the eggs from the soy sauce and set aside. Add the meat to the soy sauce and let cool, turning constantly to color the outside of the meat. Once cool, store in the fridge with the sauce until the meat holds its shape.
Heat the broth and soy sauce separately. To serve, distribute the cooked pasta, chopped mushrooms, rolled meat and half egg, soy sauce and mirin among bowls. Cover with hot ham broth. Serve with lots of freshly chopped chives, if desired. Enjoy!
IF YOU HAVE ANY QUESTIONS OR WOULD LIKE MORE INFORMATION, PLEASE DON'T HESITATE TO CONTACT US!
