Name: Crispy Shoyu Ramen with Duck
Cook time: 21 min
Total time: 45 min
Yield: 2 srv
Cuisine: Japanese
Ingredients: Duck breast — 2 pcs; Ramen noodles — 200 g; Chicken broth — 1 l; Soy sauce — 60 ml; Mirin — 20 ml; Egg — 2 pcs; Green onion — 30 g; Garlic — 2 pcs; Ginger — 10 g; Salt; Black pepper

Crispy Shoyu Ramen with Duck

Japanese ramen soup in a rich broth with soy sauce and slices of duck breast with a crispy sk

4.5 (2) 45 min Cooking 21 min Medium 2 srv Lunch Dinner Japanese

Cooking

Make shallow grid-like cuts on the duck breast skin, season with salt and pepper.
Place the duck on a dry, cold skillet skin-side down and cook over medium-low heat for about 10 minutes until the skin is crispy and golden. Flip and cook for another 3-5 minutes, then let the meat rest and slice it.
Pour the chicken broth into a saucepan, add soy sauce, mirin, minced garlic, and grated ginger. Bring to a boil and simmer on low heat for 5-7 minutes.
Boil eggs soft-boiled (about 6 minutes in boiling water), cool in ice water, peel, and cut in half.
Separately boil the ramen noodles according to the package instructions and divide them among deep bowls.
Pour the hot strained broth over the noodles, top with sliced duck, egg halves, and garnish with finely chopped green onions.

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Crispy Shoyu Ramen with Duck

Ingredients

Nutrition

Cooking

Keep this one or cook it