Ramen Noodle Recipes: How To Make Ramen Noodle: Spicy Alligator Miso Ramen: Swamp Monster Ramen

The Knives I Use In My Kitchen


The Gear I Use To Sharpen My Knives:
DMT W6X:
DMT W6F:
DMTW6CP:
DMT W6E:

DMT W8CXNB:
DMT W8EFNB:

DMT W250CXNB:
DMT250EFNB:

SPECIAL PLATES:

DMT D8EE:

Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:

SPICY ALLIGATOR MISO RAMEN

15-20 GRAMS OF BONITO FLAKES. A NICE HANDFUL.
1 8 INCH SQUARE PIECE OF DRIED KOMBU(OPTIONAL)
RAMEN NOODLES FOR 2 I USED CHINESE THICK SHANGHAI STYLE NOODLES.
1 CAN OF BABY CORN.
1 LB ALLIGATOR SIRLOIN.
4 - 6 CUPS OF WATER.
4 TBSP. WHITE SHIRO MISO PASTE. I USED KOREAN DWENJANG.
CHILI OIL, SHISEN TOBAN JAN, SAMBAL, SRIRACHA OR CHILI FLAKES.
2 HARD BOILED EGGS CUT IN HALF LENGTHWISE.
4 TBSP. BUTTER
1 CLOVE GARLIC MINCED INTO A PASTE.
2 CUPS SLICED CABBAGE.
1 CUP OF SHIMEJI, STRAW, OR OYSTER MUSHROOMS.
2 -4 SLICES OF JAPANESE NARUTOMAKI FISH CAKE PER BOWL.
1 SCALLION SLIVERED ON THE BIAS.
SOME TAMARI SAUCE
1 NORI SHEET CUT INTO QUARTERS
DRIZZLE TOASTED SESAME OIL AS GARNISH(OPTIONAL)
SHICHIMI TOGARASHI (JAPANESE SEVEN SPICE POWDER) FOR SERVING

THE ALLIGATOR MEAT:

SAUTE IN A SKILLET WITH SOME PEANUT OIL OR BUTTER. ADD SOME SALT AND BLACK OR WHITE PEPPER OR TOGARASHI. WHEN COOKED/NICELY SEARED SET ASIDE.

FOR THE SOUP:

ADD 4 TO 5 CUPS OF WATER TO LARGE SAUCE POT 4 QUART OUGHT TO DO.
ADD IN YOUR KOMBU AND BONITO FLAKES.
BRING YOUR WATER TO ALMOST A BOIL AND THEN REDUCE TO JUST A SIMMER
COOK FOR 5 TO 10 MINUTES DEPENDING ON HOW DARK YOU WANT THE STOCK
THEN REMOVE THE KOMBU AND BONITO FROM THE STOCK AND SET ASIDE
BRING THE STOCK BACK TO A GENTLE SIMMER
ADD YOUR GARLIC PASTE AND STIR IN WELL
ONCE THE STOCK IS SIMMERING ADD YOUR MUSHROOMS AND ALLIGATOR MEAT THAT WAS PREPARED AHEAD OF TIME.
WHEN THE MEAT IS WARMED THROUGH WHISK YOUR MISO INTO THE STOCK USING A WHISK AND A SMALL MESH STRAINER OR
IN A SMALL BOWL HAVE THE MISO ALREADY WELL WHISKED AND JUST POUR IT INTO THE STOCK.
KEEP THE STOCK AT THE SMALLEST OF SIMMER AS POSSIBLE TO MAKE THE TOPPINGS.

THE TOPPINGS:

IN A SKILLET ADD 2 TBSP OF BUTTER AND SAUTE CABBAGE 2 MINS.
YOU WANT THE CABBAGE WELL GLAZED WITH THE BUTTER BUT STILL CRISPY.
THEN TAKE THE CABBAGE OUT AND SET ASIDE.

THE NOODLES:

I LIKE TO USE FRESH NOODLES EITHER RAMEN OR UDON NOODLES FOR MY RAMEN. COOK TIME IS ABOUT 3 MINUTES FOR THE NOODLES BUT COOK ACCORDING TO INSTRUCTIONS ONCE NOODLES ARE DONE STRAIN AND PUT THE NOODLES INTO SERVING BOWLS.

LET'S GET IT ON: PUTTING IT ALL TOGETHER:

NOW THAT THE NOODLES ARE IN THE BOWLS
LADLE HOT SOUP INTO YOUR BOWL
NOW ADD YOUR HARD BOILED EGG SLICED IN HALF LENGTHWISE
ADD YOUR BABY CORN, CABBAGE, SCALLION, HARD BOILED EGG, NARUTOMAKI AND NORI TO THE BOWL WORKING CLOCKWISE AROUND THE BOWL ITSELF. PLACE YOUR ALLIGATOR MEAT IN THE CENTER OF THE BOWL OF SOUP BEFORE SERVING THE SOUP ADD A PAT OF BUTTER OR GHEE(I AM USING GHEE) TO THE BOWL OF SOUP THE BUTTER MELTING WILL ADD A LAYER OF RICHNESS TO THE SOUP THAT IS JUST FANTASTIC!