We're making Japanese curry ramen.
I keep it a two to one ratio.
Cumin and coriander to turmeric.
We're going to sprinkle this on our chicken
and I would suggest that you make more than you need.
You can also use a store-bought curry blend if you like.
You want one that's kind of bright orange
in color and mild in flavor.
For the recipe, you want a couple tablespoons total
of the curry powder mixture.
So we have baby bok choy two leeks,
fresh ginger, fresh garlic, and this is fresh turmeric.
If you do not have fresh turmeric, you can just
use a little ground turmeric in the broth to replace that.
Another ingredient that I'm working on right now
are the soft boiled seven minute eggs.
Well, they're not soft.
They're medium jelly-like eggs.
Putting a lid on that and turning it off.
Should I set the timer?
Yeah, turn the timer on please.
Seven minutes then we crack them and put them in cold water.
Look, sometimes it works perfect,
sometimes the whites stick to the shells, whatever.
So this back pot is hot and I'm going to add this whole tray
of what I said are our building blocks for our broth.
Stir quickly and all I put it in
was a little peanut oil, any neutral oil.
We're going to add
about two quarts of bone broth or stock.
I'm using chicken.
The flavor elements, we can whisk in to break them down.
There's the white miso, soy-based product.
We want about three tablespoons.
One, two, three.
Same deal with our black garlic.
One, two, three
with our black garlic shoyu.
Okay so now, we're going to take chicken breasts.
Three for four bowls.
Once we put the chicken into the hot cast iron skillet
or nonstick skillet, over medium-highish heat,
Now that I'm on the right setting,
let me turn that back down actually.
We want to add on the upside
some of our curry spice
and you can do this with steak, chicken, shrimp.
Doesn't matter.
And we're going to add some salt
because there's none in our mixture.
And a little pepper or white pepper.
I'm going to go with white pepper.
It'll take about 12 minutes total time.
And that's why we don't want it too, too hot.
These things do not get cooked.
They just get the pour, the hot broth poured over the top.
So we have carrots, radish, shiso, and bean sprouts,
mung bean sprouts right here.
Here's our stock.
See how the color is becoming this beautiful
kind of golden hue?
That's from the turmeric.
It smells like ginger and garlic. Smells fabulous.
And look at the color on our chicken.
See what happens when you don't mess with it?
Look at that great caramelization of the meat.
And now I can season this side.
We have our water up to a boil.
When it comes to ramen,
each one package will make three bowls.
We do not add salt to this water.
We're making our ramen bowls.
So we just drained the ramen.
We take about a portion of ramen.
Put it in the bowl and give it a twist.
I put the broth around it first
and then I arrange on a little bed.
I slice the three chicken breasts.
So, but now I'm taking one quarter
of the total amount of meat.
So there's the meat.
So that's about four or five ounces.
More than enough.
Then we go over here with some of our crunchy beansprouts.
Now I'm going to put the egg next to the chicken.
So we have the sweet and spicy next door to each other.
We have the carrots and the radishes hanging out next door.
And now we're going to do a little pile of shiso.
They can get mixed in.