Dirty Mazeman Ramen

Ramen Noodles, Ground Beef, Tasso Ham, Pickled Trinity, Sweet Bell Pepper, Poached Egg, Nori Flakes, Scallion

Chef Nhat Nguyen of Union Ramen | New Orleans
Yield: 10 servings

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Adapted by StarChefs | August 2022

INGREDIENTS:

Pickled Trinity:
750 grams quartered onions
750 grams celery
750 grams quartered green bell peppers
1 kilogram apple cider vinegar
200 grams sugar
100 grams salt
1 tablespoon hot sauce

Nori Flakes:
3 sheets nori, torn to pieces

Poached Eggs:
10 eggs

Sweet Bell Pepper:
20 sweet bell peppers
Neutral oil
Salt
Black pepper

Dirty Mazeman Sauce:
3 pounds chicken leg quarters
2 pounds pork bones
2 yellow onions
2 shallots
2 heads garlic
2 ounces ginger
½ cup Kikkoman soy sauce
½ cup Kikkoman mirin
¼ cup sake

Beef and Tasso:
2 tablespoons neutral oil
1 cup diced tasso
4 pounds ground beef
1 cup Cajun seasoning
1 quart diced onion
1 pint diced celery
1 pint diced green bell pepper
2 tablespoons Kikkoman mirin
Salt 
Black pepper

To Assemble and Serve:
50 ounces ramen noodles 
Salt
Black pepper
2 bunches scallions, thinly sliced

METHOD:

For the Pickled Trinity:
In a large, nonreactive container, combine all ingredients with 400 grams water. Cover and refrigerate 7 days. Place 100 grams of the pickled vegetables in a Vitamix blender, refrigerating the remaining pickled vegetables for future use. Blend until smooth. Transfer to a mixing bowl, then stir in hot sauce. Set aside.

For the Nori Flakes:
In a spice grinder, grind nori until powderized. 

For the Poached Eggs:
Heat the water bath of an immersion circulator to 145°F. Add eggs and cook sous vide 45 minutes. Transfer eggs to an ice bath to cool.

For the Sweet Bell Pepper:
In a mixing bowl, toss peppers with oil, salt, and pepper until fully coated. In a pan over medium-high heat, add the peppers. Sauté until seared, but not cooked through. Remove from heat and set aside. 

For the Dirty Mazeman Sauce:
In a large pot, combine chicken, pork bones, and 7 quarts water. Bring to a boil, skimming off any scum that rises to the surface. Reduce to a medium-boil, then add onions, shallots, garlic, and ginger. Continue boiling 1 hour and 30 minutes, adding water as needed to cover the bones. Remove from heat, then strain broth into a smaller pot over medium heat and bring to a boil. Add soy sauce, mirin, and sake and reduce to a simmer. Continue simmering until the broth reduces to 3 cups. Remove from heat, then stir in ¼ cup plus 1 tablespoon blended Pickled Trinity. Set aside.

For the Beef and Tasso:
In a large pan over high flame, heat oil until hot and shimmering. Add tasso and cook until browned. Add beef and ½ cup Cajun seasoning. Begin browning the beef, breaking up any clumps that form. Once approximately half the beef is cooked, add vegetables, mirin, and the remaining Cajun seasoning. Cook another 10 to 15 minutes, stirring frequently, until the meat is fully cooked and vegetables are tender. Season with salt and pepper. Remove from heat and set aside.

To Assemble and Serve:
Bring a pot of water to boil. Add ramen noodles and cook according to package instructions. Meanwhile, add a pinch of salt and pepper to each serving bowl, followed by 2 ounces Dirty Mazeman Sauce. Strain noodles, then to serving bowls, 5 ounces per bowl. Top each bowl with 5 ounces Beef and Tasso, 1 tablespoon Nori Flakes, 2 Sweet Bell Peppers, 2 tablespoons scallion, and 1 Poached Egg. Before eating, mix to combine all components.

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