What you will need:
• 400g ramen noodles, fresh or dried
For the broth:
• 1 ½ litres good quality, fresh chicken stock
• 1 thumb sized ginger piece, sliced
• 3 dried shiitake mushrooms
For the seasoning (known as tare):
• 100g red miso, known as akadashi (can use brown miso too)
• 75ml Japanese soy sauce
• 75ml Japanese mirin (can substitute with 4 tbsp sugar)
• 2 garlic cloves, crushed
For the toppings:
• 8 fresh prawns, shell on
• 4 pieces of cod or other firm white fish (about 50g each)
• 2 tbsp soy sauce
• 2 tbsp Spanish extra virgin olive oil
• ½ lemon, juice
• 1 garlic clove, crushed
• 1 sweetcorn cob
• 240g bean sprouts, lightly blanched in salted boiling water
• 2 red tomatoes, cut into 8 wedges
• 1 lime, cut into 4 wedges
• 2 spring onions, finely sliced
• 3 shiitake mushrooms, finely sliced (the ones used to infuse the broth)
• 8 Spanish Padron peppers
• 4 Spanish chorizo sausages (preferably picante), cut in half lengthways
• 2 tbsp toasted sesame oil
• a generous sprinkle of Japanese Shichimi or Basque Espelette Pepper
• a generous sprinkling of toasted white sesame seeds
- Keep the noodles in the fridge until needed if using fresh ramen noodles. If dried, read the package instructions for exact timings; the cooked noodles should be slightly under-done (on the firmer side of al dente) as they will continue cooking in the hot broth while being eaten. Have a large pot of unsalted boiling water ready to go but do not cook the noodles until the
very last minute and only when all the ingredients are prepped and ready.
- In a stockpot, add the chicken stock, ginger and dried shiitake mushrooms, bring to a boil then cover and simmer gently for 20 minutes. Strain the stock discarding the ginger. Keep the broth warm. Remove the stems from the mushrooms and finely slice the caps. Keep them aside, they will be used as one of the toppings.
- Prepare the seasoning (tare) by whisking all the ingredients thoroughly in a bowl until the miso is completely dissolved into the mixture. Keep it aside.
- Now start preparing all the toppings – place the fish and seafood in a bowl, add the soy sauce, lemon juice, garlic and olive oil, mix well and let it marinate for at least 30 minutes at room temperature.
- Cook the sweetcorn cob in a large saucepan of salted boiling water for 10 minutes, remove the cob cooling it down under cold running water. Pat dry with kitchen paper. Lightly char the cob on all sides over a gas burner set to a high heat. Standing the cob upright on its base, slice down its length just deep enough to reach its core, turning the cob 4-5 times to give you lovely strips of burnt corn. Keep it warm.
- Using the same water, blanch the beansprouts for 10 seconds. Drain and set aside.
- Cut the tomatoes and lime into wedges; wash and very finely slice the spring onions, immerse them in iced water for about 30 minutes to remove the harshness and to help them crisp up, drain and keep it chilled until needed.
- Now get a non-stick, cast-iron griddle pan seriously hot and smoky. Fry the Padron peppers until blistered and lightly blackened, remove from the pan and keep warm. Now add 1 tbsp of sesame oil to the pan and the sliced chorizo sausages, cook on both sides until beautifully coloured and some of the chorizo oil has been rendered. Remove from the pan and keep
warm. Drain the rendered chorizo oil into another container, and wipe clean the griddle pan with plenty of kitchen towel.
- Drizzle the remaining 1 tbsp sesame oil to the pan, let it heat through until smoking hot, add the prawns and fish to the pan and cook them for a couple of minutes on each side, turn off the heat and keep warm.
- Meanwhile cook the ramen noodles in the boiling water following the instructions on the package, this should take about 3 to 4 minutes for dry noodles, and 1 to 2 minutes for fresh noodles. The noodles should be rather firm (al dente). Drain the noodles.
- To assemble the seafood and chorizo ramen, mix the broth and seasoning (tare) well together then divide into four hot serving bowls. Now start adding the remaining ingredients in this order – the drained noodles, all vegetable toppings, then the griddled chorizo, fish and seafood, finishing off with a drizzle of the rendered chorizo oil and a generous sprinkle of Shichimi or Basque Espelette pepper and toasted white sesame seeds. Serve immediately.
Wine match: Beronia Rioja Reserva
Beronia Reserva is matured for 18 months in mixed French and American oak barrels. It has complex flavours of wild fruits, chocolate and leather, with hints of clove and sweet spice. It’s well-structured with a velvety texture, fine tannins and a lingering finish.
Recipe from Giulia Mulè
Luiz Hara, an ex-banker turned LeCordonBleu chef and supper club host. He is a Great Taste Awards judge, food & travel writer, and author of “Nikkei Cuisine: Japanese Food the South American Way”. Luiz is currently working on his second cookbook “The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking” which will be published in Autumn 2018.