How to Make Japanese Yuzu Chicken and Mushroom Ramen Asian Cooking Recipe Cuisine

Japan Yuzu Chicken and Mushroom Ramen

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

STOCK:

Whole chicken, 3-4 lb

1 galwater

1⁄2 lb shiitake mushrooms, stems for stock, tops for topping

2 lb bok choy, stems and trimmings for stock, tops and leaves for toppings

1 large Spanish onion, diced



2 carrots, diced



1 head cabbage, finely chopped



3 stalks celery, diced



1⁄2 lb kelp (seaweed)



2 bunches green onions, green ends only


TOPPINGS:

Chicken breasts and dark meat from whole chicken, above, marinated in 2 tbsp soy sauce, 1 tbsp rice vinegar, salt, pepper and 1 tsp yuzu kosho

Tops and leaves from bok choy, above, julienned

1 package enoki mushrooms

Tops of shiitake mushrooms from above, julienned

1 tbsp butter

Salt and pepper, to taste

2 packages of dried ramen noodles, fresh is preferred if available

1⁄2 tsp yuzu kosho

1⁄2 lb bean sprouts

White ends of green onions, from above, juli- enned

TARE BASE:



2 tbsp salt



2 tbsp rice vinegar 

4 tbsp mirin



1 tbsp soy sauce

Directions:

Remove the breast and dark meat from the chicken and marinate as directed. Wash the rest of the chicken and place into a pot with enough cold water to cover.

Bring water to a boil. This will be your first wash. Let chicken bones boil for 15 minutes. Remove bones and dump water. Rinse the bones to clean off any additional impurities.

Fill a stockpot with the water and bring to a boil. Add the washed bones to the stockpot and return to a boil again. Then lower heat to a simmer.

Add mushroom stems, bok choy stems and leaf trimmings, and remaining stock ingredients to the pot.

Cook for another 2 1/2 hours. Then strain out all vegetables and chicken bones. Continue to simmer over low heat, skimming any remaining fat or impurities, while preparing toppings.

Mix all base ingredients together. Saute, grill or broil the marinated chicken. Steam the already cleaned bok choy.

Saute the julienned shiitake and enoki mushrooms with 1 tbsp butter until brown and season with salt and pepper. 

Cook noodles according to package directions. Divide tare base evenly between 4 serving bowls. Add 1/8 tsp yuzu kosho and 16 oz hot broth to each bowl.

Add cooked noodles to broth and mix them so they don’t stick together. Top with the sliced chicken, bok choy, mushrooms, bean sprouts and white parts of green onions. 


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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