Shoyu Ramen with Lardons and Pickled Golden Raisins

Name: Shoyu Ramen with Lardons and Pickled Golden Raisins
Yield: Yield: 8 servings
Cuisine: American
Ingredients: 1 ounce collard greens, chiffonade and blanched; 1 bunch scallions, chopped; 16 ounces Shoyu broth; 1 cup water; Or 4 ounces fresh ramen noodles per serving); ½ a pig’s foot, raw; ¼ cup granulated sugar; 3 cups golden raisins; 1 cup white vinegar; 2 pieces Thai chilies; Black and white sesame seeds, toasted, as needed; Tobanjan, spicy (optional); 1 red radish, sliced thin and reserved in cold water; 1 ounce Shoyu Tare (soy sauce seasoning); 1 ounce scallion, straight cut, ultrathin; Bacon Lardons, as needed; 1 onion peeled, cut into pieces; ¼ piece lemongrass; ¼ cup bonito flakes; 1 ounce Pickled Golden Raisins; 1, 1-inch piece ginger, peeled, sliced; 1 head of garlic, halved horizontally; 1 teaspoon whole coriander seed; Wavy Noodles (1, 4-ounce package Sun brand ramen noodles preferred or other brand.; 1 pound slab bacon sliced into ½-inch strips and cut into batons; 1 egg yolk; 1 gallon cold water; 2 pounds chicken bones

Preparation info

Yield:
8
servings

Difficulty
Easy

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Pickled Golden Raisins

1 cup white vinegar
1 cup water
¼

Americas
United States
Noodles
Vegan
Gluten-free

Method

Pickled Golden Raisins

In a small saucepan over medium heat add the vinegar, water, sugar, coriander and Thai chilies. Bring to a boil, stirring to dissolve sugar. Remove from heat.

In a mason jar add raisins and pickling liquid to cover and let cool, then cover with mason jar lid and let set for 1 week.