Vallee d’Auge Ramen
Recipe by Mizu, in Rouen (France).
The Chef’s note: ‘This is a reinvented ramen that will make your mouth water with every bite! The umami is spot on. The broth is perfectly balanced, with the subtle acidity of mustard and a sweet touch brought by Pommeau de Normandie.’
ingredients
Ramen Broth:
Carcass and chicken thighs (whole chicken around 2kg)
3 yellow onions
1 shallot
1 head of garlic
1 leek
2 lemongrass stalks
100g of ginger
2 sprigs of green onion
1 tbsp of Madagascar black pepper
50cl of Pommeau
4 tbsp of mustard
10cl of mirin
10cl of shoyu mix (soy sauce, honey, and 5cl of dashi)
-
Mousseline stuffing for croquettes and ballotine:
250g of chicken breast
250g of cream
1 egg white
50g of fresh sautéed shiitake mushrooms
½ bunch of Thai basil
½ bunch of coriander
2 apples
50g of butter
20g of grated ginger
Salt and pepper
-
The ballotine:
2 open chicken fillets
2 tbsp of mousseline stuffing (save the rest for the croquettes)
2 leaves of Thai basil
½ tbsp of sautéed shiitake mushrooms
2 tbsp of white sesame seeds
-
Chicken croquettes:
Chicken thighs confit in the broth
1 tbsp of chopped Thai basil
1 tbsp of chopped coriander
½ tbsp of shichimi
2 tbsp of finely chopped red onions
The remaining mousseline stuffing
Breadcrumbs for the croquettes (around 200g of breadcrumbs, 100g of cornstarch, and 4 egg yolks)
Source
Mizu RestaurantRecipe for 4 people.
Steps for each element of the recipe:
For the Ramen broth:
Cook the chicken carcass and thighs like a pot-au-feu (starting cold with the aromatic garnish) for 1 hour and 30 minutes.
Remove the thighs and strain the broth through a sieve, then reduce it by half.
Add the Pommeau de Normandie and reduce by half again.
Moisten with the reduced broth and add the mustard, mirin, and shoyu mix.
Mousseline stuffing for croquettes and ballotine:
Make an apple-ginger compote by heating the apples, butter, and ginger together, then blend.
Add and mix everything in a blender to obtain a smooth stuffing texture.
The ballotine:
Place the mousseline stuffing, Thai basil leaves, sesame seeds, and sautéed shiitake mushrooms in the center of each open chicken fillet.
Roll into a ballotine using plastic wrap, making sure to wrap tightly to get a nice shape and prevent water from seeping in during cooking.
Cook in a low-temperature water bath for 30 minutes.
Chicken croquettes:
Shred the chicken thighs confit in the broth and chop them.
Form balls/croquettes about 3–5 cm in diameter.
Coat in breadcrumbs once.
Deep fry at 160°C for 1–2 minutes until golden brown.
Tsuyuu (Nitamago egg marinade):
Add all the ingredients to a saucepan, bring to a gentle boil until the sugar dissolves, then chill.
Cook the eggs in boiling water with a bit of white vinegar (it makes peeling easier) for 5 minutes, then plunge them into ice water.
Topping garnish:
2 apples diced into large brunoise, sautéed in butter and olive oil with rosemary, then flambéed with Calvados at the end.
200g of thinly sliced shiitake mushrooms sautéed in butter with 1 finely chopped shallot.
1 bunch of finely chopped green onions.
Cook the ramen noodles, then plate (for one portion):
120g of ramen noodles
20cl of broth
1 Nitamago egg
3 croquettes
¼ of sliced ballotine
2 tbsp of flambéed apples
2 tbsp of sautéed shiitake mushrooms
2 tbsp of green onions
A pinch of black sesame seeds
Enjoy!
