Scotch eggs. Oh my word. Where to even start?
They’re a traditional British snack food, often considered a picnic-ready food – and although they’re pretty much born to be a breakfast food item considering it’s an egg enclosed in sausage, we couldn’t help but figure, eh, let’s just eat these all day long.
I can’t think of a more delicious concept – jammy egg, Worcestershire sauce-doused ground pork, and other savory elements, all deep fried until golden and sizzly. Here, I went with an Asian flair and added soy sauce, fish sauce and sesame oil. I had a hankering for a bowl of piping hot ramen, and wanted the scotch egg to jive with the Asian flavors in the broth.
A local ramen joint – Jinya, is doing ALL the business. Over the past few months, my sister has been ordering from them four to five times a week – no exaggeration. One time, she had Jinya deliver across the city to her office. For lunch. If she’s any indication – those guys are doing ramen right.
I love the new topping options I’m seeing for ramen. An egg is the classic must have protein-booster, but now I’m seeing crunchy fried pork belly, roasted eggplant, slices of American cheese, and other super delicious topping ideas that go beyond just bean sprouts.
Not that there’s anything wrong with bean sprouts.
This bowl features all my favorite umami flavors – or at least, what I consider umami flavors for my weird palate. Mushrooms, cheese, egg and pork from the scotch egg, toasted sesame seeds, grated onion, spicy chili garlic paste, and corn for a bit of sweetness.
How do you like your ramen to be topped? What’s a cool addition that’s a bit out of left field? I’d love to hear your favorites! 😊
I N G R E D I E N T S
- 1 egg plus 1 egg, beaten
- 1 / 3 lb. pork sausage, out of its casing
- 1 dash Worcestershire sauce
- 1 dash soy sauce
- 1 dash fish sauce
- 1 tablespoon sesame oil, plus 1 dash
- 1 / 4 cup panko bread crumbs
- 1 / 4 cup flour
- 1 teaspoon wasabi powder
- 1 3 oz. package ramen noodles
- 1 quart chicken or beef stock, homemade or store-bought
- 1 tablespoon garlic
- 1 yellow Kraft Singles American cheese slice
- 1 / 4 lb. mushrooms of your choosing, sliced thick
- 1 / 4 cup corn
- 1 / 4 white onion, grated
- 2 Thai chilis, sliced lengthwise
- 1 tablespoon Dynasty Hot Chili Oil
- 2 tablespoons sesame seeds
- Olive oil, as needed
- Salt, as needed
- Pepper, as needed
- Enough vegetable oil to reach two inches-high in a fry-safe pan
D I R E C T I O N S
- Toast the sesame seeds. Add them to a dry, hot pan. Toast them on medium-high heat for 5 to 7 minutes, tossing often, until the seeds are golden brown and aromatic. Set aside.
- Combine the ground pork, Worcestershire sauce, soy sauce, fish sauce, and 1 dash sesame oil, along with a few grounds of black pepper. Set aside.
- Cover an egg with water in a small pan, and bring to a boil. Cook for 3 minutes, and remove from the heat. Place the egg in an ice bath, and allow to sit while you prepare the rest of the dish.
- Coat a saute pan in olive oil, and add the mushrooms. Sprinkle with a large pinch of salt and a pinch of pepper. Saute for 5 to 7 minutes until the mushrooms shrink and become tender. Set aside.
- Prepare the scotch eggs. Combine the flour and the wasabi powder in a bowl. Set aside. Take the egg out of the ice bath and smash the egg on both sides, slowly rolling the egg until the shell slides off. Take the pork mixture and flatten it, putting the egg inside and carefully enclosing the egg in the ground pork, until it’s covered evenly on all sides. Place the egg in the flour mixture, then the beaten egg, then the panko bread crumbs. Set aside.
- Heat the vegetable oil in a fry-safe pan – enough that the oil rises 2 inches high in the pan. To test the oil readiness, put a pinch of flour in the oil. If it begins to sizzle and brown, the oil is ready to use.
- Place the scotch egg in the hot oil with a slotted spoon. Turn the egg carefully throughout the cooking process, about 4 minutes total, until all sides are browned. Remove the egg from the oil and place on a paper towel-lined plate.
- Heat 1 tablespoon sesame oil in a separate pot, and add the garlic. Saute the garlic in the oil for 3 minutes or so. Add the quart of stock, and bring to a low simmer. Allow to simmer for 10 minutes or so, until the stock has concentrated slightly. Add the ramen noodles, and cook according to package instructions, about 4 to 5 minutes.
- Serve the ramen in bowls, topping with the corn, Thai chilis, sauteed mushrooms, grated onion, chili oil, toasted sesame seeds, American cheese and the scotch egg, cut in half lengthwise. Serve hot.