Ramen With Scallops, Bacon and Eggs Recipe
What You'll Need:
- 1 leek, white part only, finely shredded
- 8 rashers of streaky bacon
- 40 g (1 1/2 oz / 3 tablespoons) butter
- 4 big fat scallops or 12 little scallops
- splash of white wine or sake
- 1.2 litres (41 fl oz / 5 cups) chicken or fish stock
- 1 1/2 teaspoons mirin
- 2 teaspoons dashi powder (or more or less, to taste)
- 4 portions of ramen noodles
- 4 eggs, poached, soft-boiled or Soy-Marinated, halved
- 2 teaspoons chilli oil (or more or less, to taste) (optional)
- toasted sesame seeds
- 50 g (2 oz) pea shoots
- freshly ground black pepper
Step 1: Cover the shredded leek in very cold water. Cook the bacon in a frying pan (skillet) over a medium heat until brown and crisp. Drain on kitchen paper and add the butter to the pan. Add the scallops and cook for 2–3 minutes on each side (or 1 minute for little ones), until nicely browned, then remove from the pan. Add the white wine or sake to the pan and cook off the alcohol.
Step 2: Scrape any bits off the bottom of the pan, then tip everything into a saucepan. Add the stock and mirin, and bring to the boil. Add the dashi powder and some salt, taste and adjust the seasoning as necessary. Slice the scallops horizontally into thirds (or leave whole if little), and roughly chop the crispy bacon.
Step 3: Bring a separate saucepan full of water to a rolling boil and cook the ramen according to the package instructions. Pour or ladle the broth into deep bowls, drain the noodles well and place in the broth. Drain the shredded leek. Top the noodles with the eggs, shredded leek, chopped bacon, sliced scallops, chilli oil, if using, sesame seeds, pea shoots and some black pepper.
Recipes excerpted with permission from JapanEasy by Tim Anderson, published by Hardie Grant Books September 2017, RRP $29.99 hardcover.