This char-siu was initially made for my ramen. Japanese style char-siu is deceptively simple, and involves simply tying up a hunk of pork (loin or belly) and stew the pork in a mixture of water, soy sauce, sake, and sugar, while staying somewhat vigilant to scoop up any gunk that floats around. The soy sauce mixture used to stew the pork can later be boiled down and reused for stewing other bits of pork, or as a savory, porky alternative to soy sauce. In the case of this rice bowl, the reduced sauce was poured on top. Wonderful stuff served with some stir-fried bok choy.
Category Archives: ramen
I’m still mortified that I used the word “overload” in my earlier post. It’s just one of those words like “explosion” that immediately discredits the dish by its name. However, I am going to keep that word there to remind myself of what a humiliating being I can be.
Noodle soup topped with simplified mapo. Instead of sweet black bean sauce (ten men jian), I season the mapo with only do ban jian (hot bean sauce), garlic (which are sauteed in oil before everything else is thrown in), soy sauce, wine, and sugar. The nappa doesn’t have an assertive texture, but blends in and adds some heft to the mapo sauce.
The simple noodle soup is just my leftover turkey broth seasoned with soy sauce and rice wine.
I’m still taking my time getting used to the early Canadian Thanksgiving. Actually, I don’t have too much to get used to, since being a foreigner, Thanksgiving doesn’t mean too much to me except holiday TV episodes, friends coming home with depressing family stories, and cheap turkey.
Anyway, I grabbed a bag of cheap turkey a couple days before Thanksgiving day. Since I was going to a friend’s house to indulge in the beauty of traditional Thanksgiving day fare, I decided to use up my turkey for a completely Asian fare.
First, I made turkey char-siu with the breast. I created a turkey porchetta (as described on Serious Eats), but instead of the herb mixture, I rubbed in a thoroughly pounded mixture of green onion/ginger/garlic. Afterwards, I stewed the whole thing in a sugar/water/sake/mirin/soy sauce mixture with kombu (dried kelp) on low heat, until the insides were 150f.
I decided to boil down the remaining sauce to use it for the basic seasoning of the ramen, for brining the eggs, and for future char-siu making sessions. The boiled down braising liquid keeps well in the fridge, and the flavor improves as you keep using it and topping it off. The meaty goodness of the sauce improves any dish that it’s added to. So don’t throw away the braising liquid.
I made the ramen stock with the turkey back, neck, and other leftover parts. I just used my regular method of parboiling briefly, washing, and then throwing it in the pressure cooker with some green onions and ginger slices for 30-40 minutes.
Turkey porchetta char-siu, broth seasoned with braising liquid, eggs pickled in the same sauce, green onions, scallion oil, and some crushed garlic to top it off.
This turned out as a very comforting old-school shoyu ramen, despite the unorthodox use of turkey. The turkey porchetta char-siu was undoubtedly the highlight of the dish. And the char-siu braising liquid that I ended up with is being poured into my dishes every chance I get.
Now I’m left with the drumstick and thighs. I’m going to try to replicate the experience of eating Taiwanese turkey rice that I ate obsessively in Chiayi. My god I love Thanksgiving for its discounted poultry.