Turkey Paitan Ramen With Crispy Turkey and Soft Cooked Egg

Name: Turkey Paitan Ramen With Crispy Turkey and Soft Cooked Egg
Prep time: 9 h
Cook time: 9 h
Total time: 9 h
Yield: 6
Cuisine: Japanese, Asian
Ingredients: 12 Brussels sprouts, divided into individual leaves; 6 to 8 marinated eggs, or sous-vide soft boiled eggs; 16 garlic cloves, divided; 1 knob 3-inch knob ginger, roughly chopped; 6 servings Kosher salt; 2 whole leeks, washed and roughly chopped; 118 milliliters red or white miso paste; 170 grams whole mushrooms or mushroom scraps; 6 servings ramen-style noodles; 1 large onion, skin on, roughly chopped; 24 scallions, white parts only (reserve greens and light green parts for garnishing finished soup); 59 milliliters sesame tahini; 2 Tbsps mayu (black garlic oil) or toasted sesame oil, for serving; 1 kilograms turkey backs and wings or leftover roasted turkey bones and carcass, roughly chopped with a cleaver or a heavy duty chefs knife; 907 grams turkey drumsticks and/or thighs; 3 Tbsps vegetable oil, divided

The recipe Turkey Paitan Ramen With Crispy Turkey and Soft Cooked Egg could satisfy your Japanese craving in about 9 hours. One serving contains 994 calories, 84g of protein, and 44g of fat. For $3.74 per serving, you get a main course that serves 6. Head to the store and pick up brussels sprouts, sesame oil, scallions, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Place turkey bones and drumsticks or thighs in a large stockpot and cover with cold water.

Ingredients you will need

Chicken Drumsticks

Whole Turkey

Water

Equipment you will use

Pot

Place on a burner over high heat and bring to a boil.

Remove from heat as soon as boil is reached.

While pot is heating, heat 2 tablespoons vegetable oil in a medium cast iron or non-stick skillet over high heat until lightly smoking.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Pot

Add onions, 12 cloves garlic, and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.

Ingredients you will need

Whole Garlic Cloves

Ginger

Onion

Once pot has come to a boil, dump water down the drain. Carefully wash all bones and meat under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you've scrubbed them. Meat should be lightly rinsed.

Ingredients you will need

Water

Meat

Equipment you will use

Pot

Return turkey to pot along with charred vegetables, leeks, scallion whites, and mushrooms. Top up with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe and black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.

Ingredients you will need

Vegetable

Mushrooms

Green Onions

Whole Turkey

Leek

Water

Equipment you will use

Paper Towels

Pot

Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil broth until turkey legs/drumsticks ares completely tender, about 3 hours. Carefully remove turkey legs/drumsticks with a slotted spatula.

Ingredients you will need

Turkey Leg

Chicken Drumsticks

Broth

Equipment you will use

Spatula

Pot

Transfer to a sealed container and refrigerate until step

Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 3 to 5 hours longer, topping off as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as necessary.

Ingredients you will need

Light Cream

Broth

Water

Equipment you will use

Pot

Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth. Skim liquid fat from top with a ladle and discard. Return to a medium pot on the stovetop and keep warm.

Ingredients you will need

Cheese

Broth

Soup

Equipment you will use

Sieve

Cheesecloth

Stove

Ladle

Pot

Whisk miso paste and tahini into broth. Grate garlic cloves and whisk into broth. Season to taste with salt and/or soy sauce.

Ingredients you will need

Whole Garlic Cloves

Miso

Soy Sauce

Tahini

Broth

Salt

Equipment you will use

Whisk

Pick turkey meat from turkey legs and finely shred by hand.

Ingredients you will need

Turkey Leg

Turkey Meat

Place in a cast iron or non-stick skillet and heat over medium-high heat. Cook, flipping and breaking up the meat occasionally, until crusty and browned all over. Season to taste with salt and transfer to a bowl. Set aside.

Ingredients you will need

Meat

Salt

Equipment you will use

Frying Pan

Bowl