Online Round 2 Recipe Japanese Noodle Bowl

EASY HOMEMADE RAMEN BOWLS

Steps:

• Heat sesame oil and olive oil in a medium-large saucepan over moderate heat (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you'll get a bitter flavor.
• Add the carrots and mushrooms if you're using them, and simmer until they soften, about a minute, stirring frequently.
• Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
• While the broth simmers, cook the Ramen noodles in a separate pot as per the package's instructions. (You could cook the noodles in the broth directly, but that makes for a messy transfer to a bowl. It's much easier to transfer drained cooked noodles to a bowl and spoon the broth over top.) Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
• When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make your soft-boiled egg if you're garnishing with one, and add the rest of your toppings to serve.

ONLINE ROUND 2 RECIPE - CEVICHE

Steps:

• Cut the reserved tilapia into 1/2-inch chunks and put them into a glass bowl. Top with the onion, tomato, and jalapeno. Pour in the orange and lime juices and stir gently to mix. Cover and refrigerate for 1 hour. Don't let it marinate longer or the fish will turn mushy.
• While the fish is marinating, heat the oven to 350 degrees F. Spray a baking sheet lightly with cooking spray. Cut the tortillas into 6 wedges and spread them on the baking sheet in 1 layer. Bake in oven until lightly browned and crisp about 12 to 15 minutes. Sprinkle with salt.
• Serve the ceviche in small bowls garnished with the cilantro and with the tortilla chips on the side.

ONLINE ROUND 2 RECIPE - EGGPLANT ROLLATINI

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan over medium-high heat, add the olive oil. Add the onions and cook until softened, about 3 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes and bring to a simmer. Let simmer for 10 minutes. Remove from the heat and stir in the chopped basil.
• In a medium bowl, stir together the ricotta with 1/4 cup of mozzarella cheese.
• Lay out the grilled eggplant strips and put about 2 tablespoons of filling onto the bottom strips. Roll
• Spread 1 cup of the tomato sauce onto the bottom of a small baking dish. Put the eggplant rolls, seam side down, into the baking dish. Cover the rolls completely with another cup of sauce and sprinkle with the remaining 1/4 cup of mozzarella. Bake in oven until the cheese is melted and bubbly, about 25 minutes.

JAPANESE TOFU NOODLE BOWL

Steps:

• Combine the tamari or soy sauce, vinegar and mirin or sugar in a shallow bowl and stir until dissolved. Place the tofu in the marinade and turn to coat. Leave to absorb the flavours for about 30 mins or more. (If marinating for several hours, keep in the fridge.)
• When ready to cook, turn the oven on to warm. Scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour to coat all sides. Heat a wide frying pan over a medium-high and add enough sunflower oil to cover the base of the pan. Fry the tofu, using tongs to turn, until dark golden and crisp all over. Drain on kitchen paper, then keep warm in the oven.
• Place 1 litre of water in a medium saucepan with the reserved marinade and bring to the boil. Add asparagus, edamame beans, peas, ginger and noodles and return to the boil. Simmer until the vegetables are just tender, about 3-4 mins. Divide between 4 bowls and place 2 tofu cubes in each. Top with coriander leaves and serve drizzled with a little of the chilli oil.

JAPANESE RAMEN NOODLE SOUP

Steps:

• Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
• Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
• Cook 375g ramen noodles following the pack instructions, then drain and set aside.
• Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
• Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
• Strain the stock into a clean pan, then bring to the boil once again.
• Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.

RAMEN BOWL

Steps:

• Combine water, garlic, ginger, and onion in a large stock pot and bring broth base to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
• While broth simmers, fill a saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into the water 1 at a time. Cook 7 minutes for barely set yolks. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
• Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
• Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from the broth in the stock pot after it has simmered 40 minutes. Discard vegetables. Add soy sauce, sake, chile sauce, sesame oil, sugar, and salt and stir well. Cover stock pot loosely and simmer 10 to 20 minutes more.
• Return simmering water to a boil. Add noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
• Add shrimp and scallops to the simmering broth. Cook until opaque, 3 to 5 minutes.
• Ladle finished broth into bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks up, resting on noodles in each bowl; keep eggs above the broth. Garnish each bowl with scallions.