Ramen — The Triggerfish Cookshop

Name: Ramen — The Triggerfish Cookshop
Ingredients: 4 bone-in, skin-on chicken thighs (675 g total); 2 small carrots, cut into 3 cm pieces; 200 g small scallions (spring onions), cut into 3 cm pieces; 1 2 cm piece fresh ginger, thinly sliced crosswise; 1 teaspoon flaky sea salt; 2 tablespoons gold sesame oil; 2 cups (300 g) all-purpose flour; 2 eggs, at room temperature; 2 egg yolks, at room temperature; Brown rice miso; Soy sauce; Fine sea salt; 200 g komatsuna (Japanese mustard greens), bok choy, or spinach, blanched, squeezed, and chopped; 3 tablespoons finely chopped scallions (spring onions); 3 eggs, at room temperature, boiled for 8 minutes, refreshed, peeled, and halved lengthwise; 1 sheet nori, cut into sixths; Rayu (chili oil), optional; Yuzu kosho (chili paste), optional; Seven-spice powder (shichimi togarashi), optional

triggerfishcookshop.ie

Preparation time: 2 hours | Cooking time: 2.5 hours | Serves: 6 Ingredients For the broth: 4 bone-in, skin-on chicken thighs (675 g total) 2 small carrots, cut into 3 cm pieces 200 g small scallions...

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Ingredients

4 bone-in, skin-on chicken thighs (675 g total)
2 small carrots, cut into 3 cm pieces
200 g small scallions (spring onions), cut into 3 cm pieces
1 2 cm piece fresh ginger, thinly sliced crosswise
1 teaspoon flaky sea salt
2 tablespoons gold sesame oil
2 cups (300 g) all-purpose flour
2 eggs, at room temperature
2 egg yolks, at room temperature
Brown rice miso
Soy sauce
Fine sea salt
200 g komatsuna (Japanese mustard greens), bok choy, or spinach, blanched, squeezed, and chopped
3 tablespoons finely chopped scallions (spring onions)
3 eggs, at room temperature, boiled for 8 minutes, refreshed, peeled, and halved lengthwise
1 sheet nori, cut into sixths
Rayu (chili oil), optional
Yuzu kosho (chili paste), optional
Seven-spice powder (shichimi togarashi), optional