Spicy crab not a ramen
“For the summer we serve this delicious ramen at The Fat Monk,” says Chef Rob McCue of The Fat Monk in New York. Delicious is fair: The recipe includes fresh cracked legs of suckling crab over a steaming bowl of ramen noodles, finished with white miso broth, sweet corn, bamboo shoots, shaved onions, chili, butter, egg, and cilantro. “The only problem now, and one you get over quick, is it’s summer time! But this ramen, as hot as it is, will actually cool you down. Hot broth travels through the body faster, making you sweat, in return cooling your core down.”
Ingredients: Spicy Crab Ramen Broth
- 2 4cm-by-6cm pieces konbu
- 750ml water
- 2 cups dried bonito flakes (katsuobushi)
- 2 Dungeness crabs, picked over and shells used for broth
For The Miso base:
- 120g white miso paste
- 2 teaspoon sesame oil
- 50ml soy sauce
- 1/2 cup sake
- 50g Dungeness crabmeat
- 55g fresh ramen noodles
- Handful of fresh bean sprouts
- 100g canned bamboo shoots
- 50g fresh-shucked corn
- 3 shaved scallions
- 2 Anaheim peppers, finely sliced
- 30g butter, cut into two slices
- 1 64-degree egg or a very soft boiled egg
- Fresh torn cilantro
- Start by making the dashi broth:
- Fill a medium-sized pot with 750ml of water, heat to 150 degrees, and add konbu. Turn heat off and soak for 1 hour.
- After 1 hour, discard the konbu.
- Next, add the bonito flakes to the pot, and place back over medium heat. This time, let the broth boil for 1 minute. After 1 minute, remove the pot from the heat and allow the bonitio flakes to settle to the bottom (approximately 12 minutes).
- Strain the stock using a sieve. The bonito flakes can be discarded.
- Now, pour the strained dashi broth into a sealable container, and keep in the fridge until ready to use.
- *The ramen is very quick to assemble from here. Get your toppings and ingredients ready and positioned close by, and ready to go.
- Bring a medium pot of salted water to a boil. This will be for the ramen noodles.
- Place another larger pot onto the stove and in the base of this, heat the sesame oil. When the oil is hot, add the cleaned dungenous crab shells, sauté until fragrant and you build some flavor, add the miso paste, and fry for around 3 minutes until it darkens. Then, add the soy sauce to the miso, and fry for a few seconds longer.
- Next, deglaze the pot with 1/2-cup sake, scraping the bottom of the pan get all the fond up. Burn off sake for 1 minute, add the dashi stock to the miso, and stir as you do so, until the miso is evenly blended through. Boil for 1 minute, strain to discard crab shells.
- When the pot of water is boiling, add the ramen noodles and cook for 3-4 minutes.
- Drain, then immediately divide the noodles between two serving bowls. Place the bean shoots, bamboo, sliced scallions, chili, corn, and soft egg around the noodles, place butter over noodles, then ladle the piping-hot miso broth directly over the top.
- Finish with crabmeat and cracked claws.
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