Ramen Burger Bowl with Spicy Slaw
by Gary
Serves/makes 4
Spicy Slaw
4 Tablespoons peanut oil, divided
3 slices (about 1/4”) fresh ginger, peeled
2 cloves garlic, mashed and peeled
2 Tablespoons brown sugar
3 Tablespoons mirin
1/4 cup light soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sambal oelek
1/4 cup rice wine vinegar
Coarse salt
White pepper
3 cups napa cabbage, washed, dried, thinly sliced
1 cup shredded carrots
1 cup fresh snow peas, thinly sliced
1/4 cup green onions, chopped, plus more for garnish
1/4 cup fresh cilantro, chopped, plus more for garnish
3 slices (about 1/4”) fresh ginger, peeled
2 cloves garlic, mashed and peeled
2 Tablespoons brown sugar
3 Tablespoons mirin
1/4 cup light soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sambal oelek
1/4 cup rice wine vinegar
Coarse salt
White pepper
3 cups napa cabbage, washed, dried, thinly sliced
1 cup shredded carrots
1 cup fresh snow peas, thinly sliced
1/4 cup green onions, chopped, plus more for garnish
1/4 cup fresh cilantro, chopped, plus more for garnish
Make dressing by placing two tablespoons peanut oil, ginger, and garlic in a saucepan. Heat on low/medium-low, gently infusing oil with ginger and garlic. Ginger and garlic should just sizzle, but not cook or burn. After ginger and garlic start to brown (about 2-3 minutes), remove and discard. Remove pan from heat. Cool slightly, and carefully stir in brown sugar, mirin, soy sauce, sesame oil, and sambal. Whisk in remaining peanut oil, vinegar, and season to taste with salt and white pepper. Chill for one hour.
In a large bowl, combine cabbage, carrots, snow peas, green onions and cilantro. Toss with dressing and chill, covered, in refrigerator until ready to serve.
Burger Bowl
1 pound Cluck 'n Moo Ground
2 Tablespoons minced water chestnuts
2 large dried shiitake mushrooms, rehydrated and minced
1 teaspoon oyster sauce
1/2 teaspoon toasted sesame oil
Coarse salt
Freshly ground black pepper
2 packages ramen noodles
4 eggs
Oil for frying
Black sesame seeds, for garnish
In a large bowl, combine Cluck ‘n Moo meat, water chestnuts, mushrooms, oyster sauce, sesame oil, salt and pepper. Form mixture into four patties. Grill patties on outdoor grill or indoor pan for four minutes per side, or until internal temperature reaches 165°F. Remove from heat and keep warm.
Prepare ramen according to package directions; divide evenly among four shallow soup dishes.
In a skillet, fry eggs in oil to desired doneness.
To assemble: Place a burger patty on top of each dish of noodles and broth. Carefully place a fried egg on top of each patty. Place about a cup of slaw to the side of each patty. Sprinkle with black sesame seeds, green onions, and cilantro. Serve at once.
Burger Bowl
1 pound Cluck 'n Moo Ground
2 Tablespoons minced water chestnuts
2 large dried shiitake mushrooms, rehydrated and minced
1 teaspoon oyster sauce
1/2 teaspoon toasted sesame oil
Coarse salt
Freshly ground black pepper
2 packages ramen noodles
4 eggs
Oil for frying
Black sesame seeds, for garnish
In a large bowl, combine Cluck ‘n Moo meat, water chestnuts, mushrooms, oyster sauce, sesame oil, salt and pepper. Form mixture into four patties. Grill patties on outdoor grill or indoor pan for four minutes per side, or until internal temperature reaches 165°F. Remove from heat and keep warm.
Prepare ramen according to package directions; divide evenly among four shallow soup dishes.
In a skillet, fry eggs in oil to desired doneness.
To assemble: Place a burger patty on top of each dish of noodles and broth. Carefully place a fried egg on top of each patty. Place about a cup of slaw to the side of each patty. Sprinkle with black sesame seeds, green onions, and cilantro. Serve at once.
No comments:
Post a Comment