SHIO TARE (SALT SEASONING SAUCE FOR RAMEN) RECIPE
Shio tare basically translates to "salt seasoning," and this simple solution of lemon, salt, and dried kelp makes an incredibly versatile flavoring agent.
Provided by Sho Spaeth
Categories Condiments and Sauces Ingredient
Number Of Ingredients 3
Steps:
- Cut each lemon rind into a few chunks and toss with salt in a large glass, ceramic, or stainless steel mixing bowl. Cover tightly with plastic wrap and place in refrigerator for 12 hours or overnight.
- Using a cheesecloth-lined or fine-mesh stainless steel strainer set over a nonreactive bowl, strain the liquid that has collected at the bottom of the bowl. Working in batches, transfer rinds to a stainless steel or plastic potato ricer and squeeze to release any extra liquid, allowing it to pass through strainer into bowl. (You can also twist the rinds in a doubled-over sheet of cheesecloth, wrapping the ends of the cheesecloth around a spoon for torque to help express the liquid; see our article on making latkes for photos and a fuller description of the technique.) Discard rinds and any salt left in the strainer.
- Scrape liquid and any solid salt in bottom of bowl into a small plastic or glass container; there should be about 1/2 cup (120ml) liquid. Submerge kombu in liquid, cover, and place in refrigerator for 12 hours or overnight.
- Remove kombu from liquid and place in a small saucepan along with 1/2 cup (120ml) water. Bring to a simmer over medium-high heat; do not allow to come to a boil. Once the mixture comes to a simmer, shut off the heat.
- When kombu dashi is cool, strain it into salt-lemon solution, stirring to dissolve any solid salt at the bottom of the container; discard kombu. Refrigerate tare for up to 2 months.
Nutrition Facts : Calories 2 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1697 mg, Sugar 0 g, Fat 0 g, ServingSize Makes about 1 cup (240ml) shio tare, UnsaturatedFat 0 g
RAMEN CARBONARA
If you have bacon, eggs and a pack of ramen noodles in the pantry, this quick dinner (or breakfast or lunch) comes together in a snap. The strategy: Cook the noodles in a Parmesan-rich broth in the same pan you use to cook the bacon. The clever cook who invented this is the novelist Stacey Ballis, a regular contributor to the breakfast blog Extra Crispy. Since ramen noodles are parcooked, they quickly soften and soak up the broth. (Stirring in eggs thickens it into a sauce.) If you use pancetta and good Parmesan, it tastes surprisingly like the Roman original. But it is always delicious and filling, and even more unctuous if you add a runny fried egg on top.
Provided by Julia Moskin
Categories dinner, weekday, noodles, main course
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large skillet (preferably nonstick), cook bacon over medium heat until fat is rendered and meat is cooked through. Adjust the heat as needed to prevent scorching. When bacon is cooked, use a slotted spoon to transfer it to a paper-towel-lined plate. Set aside.
- Pour off the extra bacon fat in the pan, leaving behind any browned bits stuck on the bottom. Return pan to medium-high heat and add boiling water, butter and half the cheese. Stir, scraping up bacon bits, and bring to a boil. Add noodle blocks and boil, gently separating the strands as they soften, until noodles are almost cooked through, about 3 minutes. The noodles will absorb some of the liquid, and there will be a thick broth in the pan. Keep the heat high; you want most of the liquid to evaporate.
- Reduce heat to low. Add whisked eggs, stir into noodles very well, and cook, stirring constantly and scraping the bottom of the pan, about 1 minute. The sauce should remain quite runny; the eggs will continue to cook after you remove them from the heat. Mix in cooked bacon, remaining cheese and plenty of black pepper and immediately remove from the heat.
- Scrape mixture into 2 large serving bowls. If not making fried eggs, serve immediately, grinding pepper over the top of each bowl.
- If making fried eggs, cover the noodle bowls to keep them warm. Return empty pan to medium heat, add a lump of butter, and swirl until melted and foaming. Crack the eggs into the pan and fry until yolks are just set and edges are brown, about 3 minutes. Transfer to noodle bowls, grind on more pepper, and serve immediately.
Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 46 grams, Carbohydrate 56 grams, Fat 95 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 43 grams, Sodium 3164 milligrams, Sugar 3 grams, TransFat 1 gram
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