Pickle Butter Ramen Bowls

Name: Pickle Butter Ramen Bowls (Elevated)
Total time: 3 h
Yield: 2
Cuisine: Fusion
Ingredients: 2 Packages Fresh Ramen Noodles; 4 cups Homemade Chicken Stock; 8 tbsp Clarified Butter; 1/2 cup Dill Pickle Brine (high quality); 4 tbsp Dill Pickles-finely diced (Kirby variety); 1 tsp Black Garlic-minced; 1/4 tsp White Pepper; 12 oz Pork Cheek; 1 tbsp Soy Sauce (Japanese); 1 tsp Sake; 2 tbsp Yellow Mustard Seeds; 1/4 cup Rice Vinegar; 1 tbsp Sugar; 2 Soft Boiled Eggs; 2 tbsp Microgreens; 1 tsp Black Sesame Seeds

⏱3h

👥2

🔥850 cal

Hard

🍽️Fusion

A refined take on pickle butter ramen, featuring incredibly tender sous vide pork cheek and the bright acidity of pickled mustard seeds. This version utilizes advanced techniques and premium ingredients for a truly exceptional dining experience.

2 Packages Fresh Ramen Noodles

4 cups Homemade Chicken Stock

8 tbsp Clarified Butter

1/2 cup Dill Pickle Brine (high quality)

4 tbsp Dill Pickles-finely diced (Kirby variety)

See all 16 ingredients ↓

(0 reviews)

⏱3h

👥2

🔥850 cal

Hard

🍽️Fusion

#Ramen #Pickles #Butter #Pork Cheek #Sous Vide #Fine Dining

Instructions

Prepare Pickled Mustard Seeds: Combine Mustard Seeds, Rice Vinegar, and Sugar in a small saucepan. Bring to a simmer and cook for 5 minutes, or until seeds are plump and translucent. Let cool.
Prepare Pork Cheek: Season Pork Cheek with Soy Sauce and Sake. Vacuum seal and cook sous vide at 135°F (57°C) for 72 hours. Sear in a hot pan until browned.
Cook Ramen Noodles according to package directions in Homemade Chicken Stock.
Prepare the Pickle Butter Sauce. In a small saucepan, melt Clarified Butter over low heat.
Whisk in Dill Pickle Brine, diced Dill Pickles, minced Black Garlic, and White Pepper into the melted Butter. Keep warm.
Soft boil Eggs to desired doneness.
Drain Ramen Noodles, reserving about 1/2 cup of the cooking liquid.
Add the cooked Ramen Noodles to the saucepan with the Pickle Butter Sauce. Toss to coat, adding reserved cooking liquid as needed to reach desired consistency.
Divide Ramen into bowls and top with sliced Pork Cheek, Soft Boiled Egg, Pickled Mustard Seeds, Microgreens, and Black Sesame Seeds. Serve immediately.

Ingredients

2 2 Packages Fresh Ramen Noodles
4 cups 950 mL Homemade Chicken Stock
8 tbsp 120 mL Clarified Butter
1/2 cup 120 mL Dill Pickle Brine (high quality)
4 tbsp 60 mL Dill Pickles-finely diced (Kirby variety)
1 tsp 5 mL Black Garlic-minced
1/4 tsp 1.25 mL White Pepper
12 oz 340 g Pork Cheek
1 tbsp 15 mL Soy Sauce (Japanese)
1 tsp 5 mL Sake
2 tbsp 30 mL Yellow Mustard Seeds
1/4 cup 60 mL Rice Vinegar
1 tbsp 15 mL Sugar
2 2 Soft Boiled Eggs
2 tbsp 30 mL Microgreens
1 tsp 5 mL Black Sesame Seeds

Equipment

Large Pot
Small Saucepan
Whisk
Sous Vide Immersion Circulator
Vacuum Sealer
Frying Pan

Instructions

Prepare Pickled Mustard Seeds: Combine Mustard Seeds, Rice Vinegar, and Sugar in a small saucepan. Bring to a simmer and cook for 5 minutes, or until seeds are plump and translucent. Let cool.
Prepare Pork Cheek: Season Pork Cheek with Soy Sauce and Sake. Vacuum seal and cook sous vide at 135°F (57°C) for 72 hours. Sear in a hot pan until browned.
Cook Ramen Noodles according to package directions in Homemade Chicken Stock.
Prepare the Pickle Butter Sauce. In a small saucepan, melt Clarified Butter over low heat.
Whisk in Dill Pickle Brine, diced Dill Pickles, minced Black Garlic, and White Pepper into the melted Butter. Keep warm.
Soft boil Eggs to desired doneness.
Drain Ramen Noodles, reserving about 1/2 cup of the cooking liquid.
Add the cooked Ramen Noodles to the saucepan with the Pickle Butter Sauce. Toss to coat, adding reserved cooking liquid as needed to reach desired consistency.
Divide Ramen into bowls and top with sliced Pork Cheek, Soft Boiled Egg, Pickled Mustard Seeds, Microgreens, and Black Sesame Seeds. Serve immediately.

Nutrition per serving

Calories 850

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Pickle Butter Ramen Bowls

Pickle Butter Ramen Bowls

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