Japanese ramen with duck breast,
Last Updated on
ingrediencie
1 pk duck breast pk salt pk ground black pepper 1 pk onion 4 cloves garlic 3 fresh ginger 1 liter dashi broth (anchovy broth) 1 pk chili pepper 1 pk whole cinnamon 1 pk star anise 3 pk cloves 5 pcs black pepper 1 tsp fennel 2 tbsp soy sauce 2 tbsp fish sauce 1 tbsp oyster sauce 1 pcs bok choy 1 packet rice noodles 1 pcs soft boiled egg pcs ground chilli
progress in the video above
A big bowl of Japanese ramen soup will fill you up for the whole afternoon 🙂
1.
First, prepare the rice noodles according to the package directions
2.
Cook the soft boiled egg by placing it in boiling water to cook for 3 minutes and then quickly cool it down with ice or cold water to stop the cooking process for 5 minutes. Peel the egg.
3.
Blanch the bok choy in boiling water for 8 minutes. Remove and pat dry.
4.
Wash and pat dry the duck breast. Season both sides with salt and pepper. Roast skin side down for 3 minutes and the other side for 3 minutes. Transfer to a baking dish and place in a preheated oven at 160 degrees for 20 minutes.
5.
Add the quartered onions with skins, garlic heads and ginger slices to the duck stock. Sauté.
6.
Pour the dashi broth over the mixture.
7.
Place the spices – cloves, fennel, star anise, black pepper and cinnamon – in a sieve. Add to the soup.
8.
Add the chillies and cook for 15 minutes on high heat.
9.
Then remove everything from the soup so that only clear broth remains.
10.
Flavor the broth with soy sauce, fish sauce and oyster sauce.
11.
In a large bowl, place the rice noodles, the sauteed bok choy cabbage, the poached egg and the sliced duck breast. Pour the broth over the top and sprinkle with ground chili.
12.
Serve immediately.
