Scotch Egg Ramen Noodle Bowl

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

Serves 1.

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

 

Brie Wheel Fondue with Wacky Dippables

Who doesn’t remember their first trip to The Melting Pot?

We ordered the traditional fondue with the garlic & white wine and a separate pot with Wisconsin cheddar & beer. I remember undercooking the beef, on purpose, by an unsafe margin. That, and being so full that I felt sick for the next three days.

I’m going to eat like a goldfish if you put a pot of boiling cheese in front of me – I will eat until I explode.

But all that aside, I loved it. I recognize that as an American food chain, the dippers are going to have to appeal to just about everyone. Enter the beef, chicken, shrimp, slices of bread, pasta, crackers, broccoli, asparagus and mushrooms. And don’t forget – you can get the ahi tuna and lobster platter for an extra $7.50!

This is dandy for a family with picky eaters, and me for that matter – but I wanted to do something unconventional here. Which was essentially an exercise in me imagining all the foods I want to, but haven’t yet smothered in cheese.

The dippers I made here are the weird cousins of the family, but each has an element that balances out the heaviness of the cheese – the char of the peppers, sharpness of the pickled shallots, crunch of the ramen noodles, acidic tang from the chips, and the hot dogs and corned beef are there because… I mean, doesn’t that sound good?

And the cheddar-fried green tomatoes are just overkill, and I know it.

A wheel of brie (or in this case, cube) is the perfect, money-saving solution for those of us who are fondue pot-less – because it comes in its own pot!

I don’t know about you, but I love wheels of cheese. I’m looking into serving pasta like they do at Cacio e Pepe in New York, where they mix the oozy pasta inside a cheese wheel.

I’d also wear a cheese wheel as a hat.

I hope you have a “fun”-due time making this – now eat up! 😊

I N G R E D I E N T S  &  D I R E C T I O N S

Serves 2 – 4 as an hors d’oeuvre or light dinner.

F o r  t h e  F o n d u e

I N G R E D I E N T S

  • 1 wheel brie
  • 1 clove garlic, finely minced

D I R E C T I O N S

  1. Cut into the brie wheel (or cube) around the edges, leaving the outside rind and being sure you don’t cut through the bottom of the wheel (this will ensure the melted cheese doesn’t escape).
  2. With a spoon, remove the cheese and put into a microwave-safe bowl, being sure to discard the top of the rind. This will not melt well. Fold in the minced garlic.
  3. Heat the cheese in the microwave for 1 minute and thirty seconds on high heat, immediately pouring the cheese into the brie mold. Plate the fondue wheel in the center of a large platter, circling with the dippers.
  4. Serve while the cheese is bubbling hot!

F o r  t h e  W a c k y  D i p p a b l e s

  • Charred Shishito Peppers, recipe below
  • Pickled Shallots, recipe below
  • Cheddar-Fried Green Tomatoes, recipe below
  • Corned beef, cubed
  • Cooked hot dogs, cut into pieces
  • Uncooked ramen noodles, broken into chunks
  • Salt & Vinegar Potato Chips, recipe below

F o r  t h e  C h a r r e d  S h i s h i t o  P e p p e r s

I N G R E D I E N T S

  • 1 bunch Shishito peppers

D I R E C T I O N S

  1. Put the Shishito peppers in a very hot skillet. Allow peppers to char, turning a few times in the pan. The entire process should take 5 to 7 minutes.

F o r  t h e  P i c k l e d  S h a l l o t s

I N G R E D I E N T S

  • 10 small shallots
  • 1 cup red wine vinegar
  • 2 tablespoons salt
  • 2 tablespoons sugar

D I R E C T I O N S

  1. Peel the skins of the shallots, removing the ends. Cut the shallots in half and put in a bowl.
  2. Heat the vinegar, salt and sugar in a small saucepan until the salt and sugar has dissolved. Pour over the shallots, and let sit at room temperature for at least 30 minutes.

F o r  t h e  C h e d d a r – F r i e d  G r e e n  T o m a t o e s

I N G R E D I E N T S

  • 1 large green heirloom tomato
  • 1 cup shredded cheddar cheese
  • 1 egg
  • 1 / 4 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil

D I R E C T I O N S

  1. Combine the flour, salt and pepper and put in a shallow bowl. Whisk the egg in a shallow bowl. Set aside.
  2. Shred the cheese and put in a shallow bowl. Set aside.
  3. Slice the tomato. Set aside.
  4. In a line, dip the tomatoes in the flour mixture, then the egg mixture, then the cheese mixture, being sure to press down the cheese so it sticks to the tomato on both sides.
  5. Add olive oil to a non-stick pan, and sautee the cheesy tomatoes on medium heat until the cheese begins to brown. With a metal spatula, flip the tomato, letting the cheese brown on the other side.
  6. Remove from the pan and cut each tomato in half.

F o r  t h e  S a l t  &  V i n e g a r  P o t a t o  C h i p s

I N G R E D I E N T S

  • 1 large Yukon gold potato
  • 2 cups white distilled vinegar
  • 4 cups canola or vegetable oil
  • 2 tablespoons kosher salt

D I R E C T I O N S

  1. Slice the potato with a mandoline, placing the slices in a large bowl with the vinegar. Let sit at room temperature for at least 30 minutes.
  2. Heat the canola or vegetable oil in a large shallow pan. To test the oil, put a slice of the potato in the oil. When it bubbles and starts to fry, add the rest of the potato slices.
  3. Fry on medium-high heat for about 5 minutes, until the chips are golden brown. Remove to a plate lined with paper towels, and sprinkle immediately with salt.

Ramen on Empty Burger

We’ve watched food trends explode over the past few years. Ones that come to mind – the cupcake frenzy of 2008 singlehandedly instigated by Georgetown Cupcakes, toasts, matcha, kale and cronuts.

I’m a dupe for social media shareables of searing-hot raclette cheese poured over some carb-packed vehicle. Raclette NYC does this right – so right. That, and Momofuku’s Milk Bar, which is – for better or for worse – two blocks from where I live. They dole out the most addictive and sedating cookies and cakes a human being will ever taste.

But of all the food trends I’ve seen come and go, my biggest regret is that I didn’t hop on the ramen burger train when I had the chance.

I had the intent while working part-time in New York to head to the celebrated birthing place of ramen burgers – Smorgasburg in Brooklyn. This never happened.

With no imminent plans to head to New York, I made this at home. I know I’m very late to the party here. I’m like Europeans screening U.S. blockbusters – always lagging behind.

But even though I’m obsessed with food, I’ve embraced my indifference to food trends – & I’m fully aware I’m just as uncool as I always knew I was. 😉

This recipe is fluid – approach it as a good use-up-your-pantry & freezer opportunity. I had frozen ground pork and scallions that I incorporated into the patty mixture to mirror the ingredients you’ll find in a bowl of ramen. The mayonnaise sauce is made from staple Asian condiments I always have stocked on the door of my fridge.

And if you’re familiar with the TV show Bob’s Burgers, I hope you might have picked up on my tribute to his pun-tastic daily burger specials in this recipe title. If you haven’t watched it – do.

I like to think I approach food the same way Bob does – content to cook the same ho-dum thing over and over again. All the while, Jimmy Pesto’s restaurant across the street grasps at the flashiest dish that will bring customers in. Bob refuses to sell out and play that game. He knows good food will always be good food.

You should also know – Thrillist did their homework & compiled a list of every single burger special featured on the show. You’re welcome.

This one’s for you, Bob! You just keep doing you!

I N G R E D I E N T S

Makes 1 ramen burger.

  • 1 package ramen noodles
  • 1 egg, whisked
  • 3 oz. ground pork
  • 3 oz. ground beef (80% lean to 20% fat)
  • 1 slice American cheese
  • 2 oz. microgreens
  • 2 oz. mushrooms, sliced
  • 1 / 2 teaspoon soy sauce
  • 2 tablespoons mayonnaise
  • 1 / 4 teaspoon wasabi
  • 1 / 4 teaspoon Sriracha
  • 1 / 4 teaspoon chili oil
  • 1 / 4 teaspoon sesame oil
  • 1 / 2 scallion stalk, minced
  • 1 tablespoon butter, salted or unsalted
  • 1 tablespoon flavorless oil, like canola or vegetable
  • Pinch of sugar
  • Dash of olive oil
  • Salt, as needed
  • Pepper, as needed

D I R E C T I O N S

  1. Cook the noodles according to package instructions, discarding the seasoning packet. Strain the noodles. Once cooled, mix with the beaten egg, pinch of salt and pinch of pepper. Set aside.
  2. Combine the mayonnaise, wasabi, Sriracha, chili oil & sesame oil. Set aside.
  3. Combine the pork, beef, scallion, and pinch of salt and a pinch of pepper. Form into a round, large golf-sized ball and set aside.
  4. Pull the caps off the mushrooms and slice thinly. Sautee on low heat with the soy sauce, a dash of olive oil, and pinches of sugar, salt and pepper. Once browned, set aside.
  5. In a nonstick skillet, melt 1 tablespoon of butter. Take 1 / 2 of each of the noodle mixture and place them inside two large patty-sized mason jar lids inside the pan. Smush the noodles down to compact them. Cook the noodle buns for 4 minutes on medium heat until golden brown. At this point, remove the lids as the ramen buns should be able to retain their shape. Flip the buns over and finish cooking, about 4 minutes until lightly browned. Set aside for plating.
  6. Heat a tablespoon of flavorless oil, like canola oil or vegetable oil, in the bottom of a cast iron skillet. Once heated, place the meat in the pan, smashing with the underside of the spatula until it’s as about 1 1 / 2 to 2 inches thick. Cook for 10 minutes on medium-low heat, then flip and brown until cooked through for another 8 to 10 minutes. Place a slice of American cheese on top of the patty and cook for an additional minute until the cheese is completely melted.
  7. Put 1 tablespoon of the mayonnaise mixture on each of the buns, topping one bun with the burger patty, then the sautéed mushrooms and the microgreens. Serve hot.