Abura-ramen, Peconic Escargot, Foie Shoyu Tare, Black Garlic, Samphire
- Greg Ling - Industry Standard - Greenport, NY
- Jun 20, 2017
- 1 min read
A rich chicken and foie gras broth surrounds tender grilled escargot, a poached egg, and summer veggies. Particularly delicious with a cold beer on a warm summer night.
Foie shoyu tare
1# foie Gras cubes, room temp
1 cup sliced shallot
1 cup sliced scallions (white part only)
12 cloves black garlic
6 cloves minced garlic
4 T thinly sliced ginger
1 cup sake
1/2 cup mirin
2 cups soy sauce
2 tbs grapeseed oil
Sweat aromatics over medium low heat in grape seed oil until translucent
Turn heat to high and seat fork for 90 seconds
Remove foie and deglaze with sake and mirin, summer for ten minutes, add soy and return to simmer
Let it cool a bit, add to blender and blend until smooth, push through tamis
Chicken paitan broth
1 chicken
5 # chicken backs
2 # chicken feet
2 cups shallots
2 cups ginger
2 cups scallion bottoms
1 piece kombu 6"
Start chx, bones and feet in cold water over medium heat, boil for 10 minutes
Toss liquid , rinse bones and chx and start in clean pot with enough cold water to cover by 6" and rest of ingredients
Cook at rolling boil for 6-8 hours adding more cold water when needed
Strain and cool, keep schmaltz in stock
Garnishes
Peeled 6 minute egg
Sliced scallions
Pickled ginger
12 snails, grilled in shell and removed
Blanched seabeans
1 portion fresh ramen noodles
Assembly
Add 1 cup foie mix to bottom of warm bowl, add 1 cup of boiling chicken broth and whisk until smooth.
Cook noodles in unsalted water for 60 seconds and add to bowl, spread noodles around
Arrange garnishes around bowl in little piles.
Greg Ling - Industry Standard - Greenport, NY www.industrystandardbar.com
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