Simply Ramen (Simply ...) by Amy Kimoto-Kahn

Author:Amy Kimoto-Kahn [Kimoto-Kahn, Amy]
Language: eng
Format: epub
Tags: Cooking
Amazon: B01BVGSSN2
Publisher: Race Point Publishing
Published: 2015-12-15T00:00:00+00:00

◁ Sweet Chili Salmon Ramen

LEVEL 2

Serves 6

Prep time: 20 minutes, plus time to make Ramen Soup Base, Ramen Noodles (optional), and Roasted Garlic Butter (optional)

To Make in Advance

Shoyu Base (page 8) or your base of choice

Ramen Noodles (page 13)

Roasted Garlic Butter (page 31)

The salmon on its own is one of my mom’s favorite dishes, which I make for her every time she visits. I thought it would be great on ramen because the extra-crispy salmon skin gives it texture and it goes well with broccoli and broccolini. The tenderness of a freshly made menma or seasoned and simmered bamboo shoots, perfectly steamed broccoli drizzled with sesame oil and a swirl of roasted garlic butter make this one of my favorites, too.

6 oz (170 g) salmon fillet, skin on (1 oz/28 g per serving)

Salt and pepper, to season

2 tsp vegetable oil, divided

1 bunch broccoli, diced (you can substitute broccolini)

4 tbsp shoyu (soy sauce)

2 tbsp sweet chili sauce

1 tbsp sesame oil

1 Lightly season both sides of the salmon fillet.

2 Heat 1 teaspoon of vegetable oil in a medium-sized skillet over medium-high heat. Add the broccoli, sprinkle with salt and pepper and sauté for about 1 minute per side, then add 3 tablespoons of water and cover to let steam for an additional 2 minutes. Remove and set aside.

3 To the same pan, heat 1 teaspoon of vegetable oil in a medium-sized skillet over medium-high heat. Add the salmon, skin-side down and cover to steam for about 6 minutes or until the salmon flesh just turns opaque.

4 Remove the salmon and face skin side up on a cutting board. Gently remove the skin by running a knife along the underside of the skin and the salmon and return the skin to the pan. Fry it over high heat on both sides for about 2 minutes until it gets crispy. Remove and set on a paper towel.

5 To the same pan, add the shoyu, sweet chili sauce, and sesame oil and combine over medium heat until sauce bubbles.

6 Right before serving, return the salmon fillets to the pan and turn them in the sauce until completely covered.

7 Boil a pot of water for your noodles. In a separate saucepan, bring 12 cups (2.8 L) of Shoyu Base to a boil. then lower the heat and let simmer until you are ready to serve. Use about 2 cups (475 ml) soup per serving. Right before serving, crank it back up to a boil.

8 Cut the fried salmon skin into small strips and set aside.

9 Boil the noodles—if fresh, boil for about 1 minute; if packaged, boil for about 2 minutes. As soon as they’re done, drain well and separate into serving bowls.

10 Pour 2 cups (475 ml) of piping hot soup in each warmed bowl. Top each bowl with a fillet of cooked salmon, a couple of branches of broccoli, a small mound of menma, and a dollop of garlic butter. Finally, sprinkle the fried salmon-skin strips on top.

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