Shio Ramen

Directions

For the Ramen Broth

1. To the pot of Dashi, add the ground chicken, ginger slices, dried shiitake and green onion. Set the pot on the stove over medium heat
2. Using a wooden spatula, gently break apart the ground chicken while you heat up the stock. Slowly bring the stock to a gentle boil. Lower the heat and simmer the stock for 30 minutes, keeping it at a gentle simmer not a boil
3. After 30 minutes of simmering, add the katsuobushi (dried bonito flakes) and cook for 30 seconds, turn off the heat, and let steep for an additional 10 minutes
4. Drain the stock in a fine-mesh strainer over a large pot. Store until ready to serve (set aside 1 cup for the tare)

For the Chicken Chashu

1. In a small pot, combine 2 cups water, 2 tablespoons kosher salt, and freshly ground black pepper
2. Bring the liquid to a boil. Once boiling, add the chicken breast, making sure it is covered by the liquid, and lower the heat to medium. Put a drop lid on top of the chicken so it is completely submerged in the liquid. Gently simmer for 25–30 minutes (make sure not to boil the liquid)
3. Once the internal temp of the chicken reaches 165ºF, transfer the chicken and some cooking liquid to a plate and cover with plastic so it will not dry out
4. Let it cool at room temperature

For the Black Garlic Oil

1. In a small frying pan, add the grapeseed oil, the chicken skin pieces, sliced scallion and black garlic
2. Heat the stove to medium-low. Cook for 10-15 minutes. Drain the oil using a fine-mesh strainer set over a small bowl. Press and squeeze the oil out of the cooked ingredients
3. Set the black garlic oil aside until ready to serve

For the Shio Tare

1. In a small pot, combine the dashi, sake, mirin, soy sauce, fish sauce and salt
2. Whisk the liquid and bring it to a gentle boil on medium heat. Then, reduce the heat to medium low and let it simmer for 5 minutes
3. Add the katsuobushi (bonito flakes) and let them cook for 30 seconds, turn off the heat, and steep for 10 minutes; then, drain into a fine-mesh sieve over a small bowl
4. Set the shio tare aside until ready to serve

For the Marinated Quail Eggs

1. Place water, soy sauce, sake, sugar, and mirin in a container
2. Drain and rinse the quail eggs and marinate in the soy sauce mixture overnight (or at least 3 hours) in the refrigerator

For the Seasoned Bamboo Shoots

1. Heat a medium saucepan over medium heat
2. When the pan is hot, add 1 tablespoon of toasted sesame oil and the bamboo shoots. Sauté the bamboo shoots until well-coated with the oil
3. Add the chicken stock or dashi, sugar, and soy sauce. Bring to a boil, then reduce to a simmer and cook until the liquid is almost all gone (15-20 mins)
4. Add in the spicy chili onion crisp, cool, and store

For the Noodles and Assembly

1. Bring a large pot of water to a boil. Meanwhile, bring the ramen broth back up to a simmer over the stove
2. In each ramen bowl, add 2 tablespoons of shio tare and 1 tablespoon of black garlic oil
3. Blanch the thin wheat noodles in boiling water for 15-20 seconds. Meanwhile, pour the hot broth into the ramen bowls. Drain the noodles well and add them into the bowl with the broth, arranging nicely
4. Top off with the sliced chicken chashu, ramen quail egg, bamboo shoots, scallions, and nori sheet
5. Top it off with extra spicy chili onion crisp and serve