"I saw a brothless ramen on a TV show once and I immediately wanted to eat it. Of course, as I only got a glimpse of the dish for less than a second, I had no idea what was in it, so I used it as an excuse to combine three of my favourite flavours; bacon, kimchi and egg into one awesome dish."
- 5 g instant dashi powder
- 2 tsp mirin, or to taste
- 2 tsp cooking sake, or to taste
- 2 tsp peanut oil
- 5 bacon rashers, cut into lardons
- 300 g kimchi, roughly chopped with scissors
- 1 sheet seaweed, roughly ripped into pieces
- 2 tsp light soy sauce, plus extra to season
- 1 tsp sesame oil
- 4 eggs
- 270 g dried ramen noodles
- sea salt, to taste
- dried bonito flakes, to serve
- finely chopped chives, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place 500 ml (2 cups) water into a saucepan and bring to the boil. Stir in the dashi powder, mirin and sake, then remove from the heat and set aside.
- Heat the peanut oil in a frying pan over medium heat. Add the bacon and cook until golden. Add the kimchi, seaweed, soy sauce, sesame oil and a ladleful of the dashi stock and combine well. Reduce the heat to low and simmer for 10 minutes or until reduced by half.
- Meanwhile, bring a saucepan of water to the boil. Gently add the eggs and cook for 6 minutes. Scoop out with a spoon and place in a bowl of cold water to stop the cooking process. Add the noodles to the boiling water and cook for 4 minutes, then drain.
- While the noodles are cooking, peel the eggs and set aside.
- When the noodles are done, drain and add to the pan with the bacon and kimchi. Combine well and season with sea salt and a splash of soy sauce.
- To serve, divide the noodles between serving bowls. Break an egg over the noodles, then top with a sprinkling of chives and bonito flakes.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.