Squid Ramen
Cheffie Series
If you're a chef looking for a new and exciting ramen recipe to add to your menu, look no further than our squid ramen dish.
This unique and flavorful recipe combines the tenderness of squid with the comforting and warming broth of traditional ramen. It's the perfect dish to impress your diners and add a new twist to your menu.
Keep reading to learn how to make this delicious and easy-to-follow recipe at home. Whether you're a professional chef or a home cook, you will be able to make this recipe with great results. It’s easier than it looks and is super impressive.
The squid is served nearly raw and is the ‘noodles’ to the ramen. The broth is poured over the raw squid and just cooks the outside giving it a beautiful chewy noodle texture that I love.
Philli xoxo
Serves 4
Ingredients
Broth
500ml Water
2 Dried Shitake Mushrooms
150g smoked pancetta lardons
250ml fresh chicken stock
1 tbsp soy
1 tbsp mirin
Burnt Garlic Oil
10 Garlic Cloves
60ml oil
60 sesame oil
1 Squid, cleaned, sliced thinly
Method
Soak the kombu, dried shitake mushrooms in the water in a saucepan covered with cling film and leave overnight (if you don’t forget if you don’t worry, just get it on as soon as you can). Soaking the kombu and mushrooms draws out the natural umami.
Bring the kombu and mushroom water up to a boil, then turn it down to a simmer. Add in the pancetta and cook for 20 mins until the fat renders from the pork.
Remove the mushrooms and pancetta, add to a frying pan, and cook on medium until crispy. Remove the kombu from the dashi and add the chicken stock. Bring to a boil. Blend the broth, it should become lighter and creamy, top up with a little water if it’s too reduced or not enough.
For the burnt garlic oil. Add all the garlic to a pan with the veg oil, and cook on low for 10-15 mins stirring until fully black. Allow cooking slightly before adding the sesame oil and blending.
Finely slice the squid, preferably with a long sashimi knife. Add the squid to the bottom of the bowl. Add over the crispy pancetta. Boil the broth and pour over the raw squid. Finish with a drizzle of burnt garlic oil.
Hope you enjoy it! Philli xoxo
