Carbonara Ramen Bowl | Flirt Recipes

Ingredients

• For the Ajitama Eggs (prepare 6-24 hours ahead):
• 4 large eggs, room temperature
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1 tablespoon sugar
• 1/2 cup water
• For the Broth Base:
• 6 cups good quality chicken stock
• 1 sheet kombu (dried kelp), about 6 inches square
• 1/4 cup dried shiitake mushrooms
• 2 cloves garlic, smashed
• 1-inch piece ginger, sliced
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• For the Carbonara Elements:
• 8 oz pancetta or guanciale, diced small
• 4 large egg yolks, room temperature
• 1 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
• 1 cup finely grated Pecorino Romano cheese
• 2 teaspoons freshly ground black pepper, plus more for serving
• For Assembly:
• 4 packages (3 oz each) high-quality ramen noodles (fresh preferred, or dried with seasoning packets discarded)
• 4 scallions, thinly sliced on a diagonal
• 1/4 cup nori sheets, cut into thin strips
• 2 tablespoons toasted sesame seeds
• Optional: shichimi togarashi (Japanese seven spice) for serving