Griddled chicken and mushroom ramen

Name: Griddled chicken and mushroom ramen
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Cuisine: Japanese
Ingredients: pinch of salt and ground black pepper; 300 g/10½ oz/scant 2 cups corn, warmed; 15 ml/1 tbsp tomato purée/paste; pinch of dried chilli flakes; drizzle of sesame oil; pinch of Japanese chilli (nanami togarashi); 300 g/10½ oz/scant 4 cups button/white mushrooms; drizzle of light soy sauce; 1.75 litres/3 pints/7½ cups pork stock; 400 g/14 oz fresh ramen noodles; 30 ml/2 tbsp dark soy sauce; 15 ml/1 tbsp black rice vinegar; 15 ml/1 tbsp clear honey; 10 ml/2 tsp tomato purée/paste; pinch of black sesame seeds (optional); fresh coriander/cilantro leaves, to garnish; 4 chicken breast portions, skin on; 15 ml/1 tbsp sesame oil; 10 ml/2 tsp clear honey

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

Ramen

By Heather Whinney

Published 2018

About

The chicken that tops this substantial ramen dish is coated with a barbecue sauce then cooked on a hot griddle to add a delectable charred flavour. It would also be great grilled on a barbecue to add some smokiness to the sweetness.

Ingredients

For the base

1.75 litres/3 pints/7½ cups pork stock

Asia
Japan
Main course
Soup

Method

Preheat the oven to 200°C/400ºF/Gas 6.
First, prepare the chicken. Mix together the sesame oil, vinegar, honey, tomato paste, and salt and pepper in a bowl, then add the chicken portions and turn to coat thoroughly.
Heat a griddle pan until i