Get the recipe here...
Japanese food and barbecue are two things that should go together more often! So we’ve concocted an open-faced ‘smoked’ pork sandwich on a ramen pancake. You don’t need a smoker to make it—we’ve got a funky trick for simulating the flavor of smoked meat.
Pork belly, skin off (get from your local butcher, you’ll need a size around 17 × 35 cm)
1 white onion, sliced thin and burnt to a crisp (put slices on sheet tray, 350 until black)
3 tablespoons smoked salt
2 tablespoons smoked paprika
1 tablespoon ground pepper
2,5 dl sake
1,25 dl soy sauce
2,5 dl water
1,25 dl sugar
1,25 dl bonito flakes
7 cm fresh ginger, sliced
6 garlic cloves
6 scallions (green onions)
0,6 dl dashi broth (water that has had kombu, or seaweed sheets, and bonito flakes boiled in it) or water
1,25 dl all-purpose flour
2 scallions, chopped
½ green cabbage, thinly sliced
4 pieces bacon, cooked and chopped
Good-quality ramen noodles, cooked, drained and cooled
1,25 dl ketchup
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon honey
¼ tsp. ground ginger
1,25 dl soy sauce
1,25 dl rice vinegar
2 tablespoons sugar
0,6 dl water
1 carrot, thinly shaved
1 scallion, chopped
Preheat oven to 135°.
Prick belly with a fork several times. Rub both sides with the charred onions, smoked salt, smoked paprika and pepper. Zip it with a little oil. Roll up very tightly and tie with cooking twine.
Add soy, sake, water, sugar, bonito flakes, ginger, garlic and scallions to large, oven-safe sauté pan. Cook on stove just until boiling; turn off heat.
Add belly to the oven-safe sauté pan and loosely cover in tinfoil. Bake for 3-4 hours, turning pork every 30 minutes. Allow to cool, remove twine, and cut into 1 cm round slices.
In a medium-sized bowl, mix egg, flour, salt, and dashi broth/water. Mix in scallions, cabbage and bacon. Add more dashi broth/water or flour if you need to loosen or thicken up the batter. Add drained ramen noodles.
Heat a griddle or a large sauté pan. Zip with oil and spoon out enough of the batter to make a pancake slightly larger than the slices of pork belly. Cook on both sides until brown and crispy. Transfer to a paper towel.
Mix all ingredients; transfer to empty zip bottle if you want.
Cook eggs in simmering water in medium saucepot for exactly 6 minutes. Drain eggs, run under cold water, and gently peel. Combine soy sauce, rice vinegar, sugar, and water in small bowl. Add peeled eggs and let sit, completely submerged, for at least an hour.
Take the okonomiyaki patty, top with a slice of the pork belly, and zip with mayo and okonomiyaki sauce. Pile some carrot slices on top. Cut a pickled egg in half and gently place atop the carrots. Sprinkle the whole thing with scallion and dive in!
Tuesday, 19. May 2015