Sous Vide equipment I use is available here: https://www.sousvidetools.com/sous-vide-sets/ivide-plus-jnr-home-pro-package-by-sousvidetools
- 6 pack bone out Chicken thighs
- Dry ramen noodles (fresh made for a more authentic taste)
- 25ml Light soy
- 25ml Mirin
- 1 Spring onion
- Tablespoon Miso paste
- 6 cloves black garlic
- Teaspoon Sriracha sauce
- Quarter small white cabbage
- 1 teaspoon White sesame seeds
- 1 teaspoon Black sesame seeds
- 2 tablespoons Toasted sesame oil
- Shiitake Mushrooms
- Half teaspoon garlic paste
Sous vide Soy Marinated Egg (Ajitsuke Tamago)
- 2 blue eggs
- 50ml Dark Soy
- 1kg Chicken wings
- 1 red onion
- 1 carrot
- 2 piece of smoked bacon
- 1 piece of celery
- 1ltr water
- 2-3 pieces Kombu (dried kelp – easy to order online)
- Hand full of Katsuobushi (bonito flakes – easy to order online)
- Okay so we need to make the broth first, start by putting all the ingredients in a pan, chopping the veg in half. Fill the pan with water until it covers all the contents within and add 3 big pinches of salt and pepper. Bring to a rumbling boil (making sure not to let it go over to a fierce boil as this will produce a lot of scum on top and make the broth merky) we need to reduce this down and then top up with water 3 times, this will take a few hours but will be so worth it for the intensity of flavour for the broth. (In Japan you will see them do this for 24-48 hours sometimes to achieve the best taste) once cooked strain the whole broth into a jug and set aside, warming through just before service.
- Whilst that’s cooking lets make the dashi, boil your water, get your kombu and clean all the white residue off with a wet paper towel before submerging in to the pan of boiling water, we need to cook this for around 30 mins (the more you cook it the more intense the flavour, but sometimes bitter if gone to far) take out he kombu and put in the Katsuobushi flakes and cook only for a few minutes and drain off into a jug and set aside. This should now have a distinct smokey/sea salty flavour.
- Next we need to sous vide our eggs place in your water bath at 62c for 45 minutes. Transfer to ice cold water and let stand for 5 minutes. Peel and then in a mug pour the dark soy, top this up with water and submerge the peeled eggs, these can stay in until ready to serve, the more time in, the more the soy penetrates (due to this being a soft boiled egg don’t keep in the fridge longer than a day or so)
- Get the Tare ingredients and put in a blender with a couple tablespoons of water and blend until smooth and paste like. Split into 3 portions.
- Take your chicken and toss in one of miso tare pastes then put in a bag vac pack and cook in your water bath for 1hr at 64c. Once complete we want to take the chicken out, glaze with another pot of the miso tare paste and grill the tops for 3-4minutes in high being careful not to let it catch to much. This can now be rested and sliced ready to plate.
- Taking the cabbage, cut into thin slice, then in bowl toss with all the other ingredients and set aside.
- In a frying pan, put oil and fry the mushrooms with garlic for a few minutes until semi soft.
- Cook your noodles in salty boiling water until semi soft, you want a bit of bite in them.
- Mix the mirin and soy in small bowl and finely slice the spring onion.
- Now its time to build the bowl up, start by putting in a teaspoon of the miso tare in each bowl, then pour on top half the mirin and soy mix between each bowl and mix in, to this we want to add around about 3-4 tablespoons of dashi, then pour in your reduced broth until the bowl is 3/4 full. To this we add our noodles, you need to make sure you layer your noodles so they create a platform for your toppings to sit on other wise they will just sink in. After this layer your topping of chicken, cabbage, mushrooms, spring onions and eggs cut in half. All that’s left to now is slurp away to your hearts content, enjoy.