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Hearty Duck Ramen with Shiitake & Egg
(0)
215 min
Under an hour
Gurkerl Küche
Holen Sie sich den Geschmack Japans direkt in Ihre Küche! Dieser herzhafte Enten-Ramen besticht durch eine tiefbraune, aromatische Brühe, die drei Stunden lang mit Shiitake-Pilzen und Nori-Algen köchelt. Die Krönung ist die perfekt gebratene Entenbrust mit knuspriger Haut, serviert auf frischen Ramen-Nudeln mit marinierten Pilzen und einem klassischen Ramen-Ei. Ein wärmendes Soulfood-Erlebnis für alle Liebhaber der asiatischen Küche.
Ingredients
Preparation method
Broth & Preparation
Place the duck stock in a pot, add the dried shiitake mushrooms and nori seaweed. Simmer over low heat for about three hours to allow the full aroma to develop. Finally, season with soy sauce.
For the marinated mushrooms: Briefly boil and steep the fresh mushrooms of your choice in a little water with finely sliced ginger, a dash of soy sauce, and a pinch of sugar. The (previously soft-boiled) eggs can be marinated in the same way.
Duck & Noodles
Clean and pat dry the duck breast. Place it skin-side down in a cold pan and slowly fry over medium heat for 5-8 minutes until golden brown and crispy. Flip the breast and fry for another minute on the meat side. Then, finish cooking in a preheated oven at 190°C for about 10 minutes. Be sure to let it rest briefly before slicing.
Chef's tip
For a particularly intense aroma, you can cook the eggs the day before and marinate them overnight in a mixture of soy sauce, water, and a little sugar.
Nutritional values
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