Roast chicken ramen, deep fried Hens egg, pickled shitake, Seaweed and chicken crackle Furikake

Chicken ramen base

1. Combine ingredients:

• In a large pot, add the chicken jus, water, ginger, spring onion, soy sauce, vinegar, dashi, mirin, salt, black pepper, sake, and roast chicken fat.

2. Cook the broth:

• Bring the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat and let it simmer for 5 minutes.

3. Infuse the flavours:

• After simmering, cover the pot and allow the broth to infuse for an additional 10-15 minutes off the heat.

4. Strain and serve:

• Strain the broth through a fine mesh sieve or cheesecloth to remove the solids.

Crispy fried eggs recipe

1. Heat the fat:

• In a deep pan or skillet, heat the pork lard or beef tallow to 190°c (375°f).

2. Prepare the eggs:

• Crack each egg into a small bowl, one at a time.

3. Fry the eggs:

• Lower the bowl close to the surface of the hot fat, and gently slide the egg into the fat.
• Using two wooden spoons, carefully keep the egg white together, encasing the yolk while it fries.
• Fry the egg for 1.5 minutes until the whites are crispy and the yolk is still slightly runny.

4. Drain and season:

• Remove the egg from the fat with a slotted spoon and let it drain briefly on paper towels.
• Sprinkle with rock salt to taste.

Pickled shiitake mushrooms recipe

1. Prepare the pickling liquid:

• In a saucepan, combine the rice wine vinegar, water, brown sugar, salt, native thyme, and black pepper.
• Bring the mixture to a boil over medium heat, stirring until the sugar and salt are fully dissolved.

2. Pickle the mushrooms:

• Once the pickling liquid is boiling, add the shiitake mushrooms.
• Cook the mushrooms for 3 minutes, ensuring they are fully submerged in the liquid.

3. Cool and store:

• Remove the saucepan from heat and cover it with a lid.
• Allow the mushrooms to cool in the pickling liquid.

Rainbow seaweed furikake recipe

1. Prepare the liquid base:

• In a pan, combine the soy sauce, sugar, mirin, and toasted sesame oil.
• Heat over medium-low heat, stirring until the sugar is completely dissolved.

2. Add dry ingredients:

• Once the liquid base is ready, add the ume sesame seeds, rainbow seaweed flakes, dried shiitake powder, and salt to the pan.
• Stir continuously, cooking over medium-low heat until the mixture is dry and well combined.

3. Finish and cool:

• Remove the pan from heat and stir in the crumbled chicken skin crackling.
• Allow the furikake to cool completely.

4. Serve:

• Store the furikake in an airtight container.
• Sprinkle it over rice, vegetables, or any dish that could use a boost of umami and crunch.

Ramon Noodles

• Bring 5 litres of salted water to a boil.
• Add the fresh ramen noodles to the boiling water.
• Cook for 1 minute, stirring or shaking gently to separate the noodles.
• Remove the noodles from the water and drain.
• Transfer the noodles to a small pot with the prepared ramen broth.
• Stir to coat.
• Serve immediately.

Roast chicken thigh fillets

• Preheat oven: preheat your oven to 180°c (350°f).
• Season chicken: season the chicken skin and flesh with salt.

Sear chicken:

• Heat a skillet over medium heat.
• Place the chicken thigh fillets skin-side down in the hot skillet.
• Cook until the skin is golden brown.

Add flavours:

• Flip the chicken fillets over.
• Add minced garlic, the sprig of native thyme, and butter to the skillet.
• Baste the chicken with the melted butter and garlic mixture.

Transfer to oven:

• Transfer the skillet to the preheated oven.
• Roast the chicken for 15 minutes, basting every 5 minutes.

Finish with soy sauce:

• In the last 5 minutes of roasting, add soy sauce to the basting liquid and continue to baste the chicken. Feel free to stuff the thigh with anything, I made a charcoal chicken mousseline