Miso Ramen Bacon Yakitori Miso Glaze Ramen-Sesame Crunch

Pork Foodservice
26Ingredients
Calories
50Minutes

Ingredients

  • 150 grams shrimp (diced, 1/4 inch max.)
  • 30 grams bacon fat (smoked, minced)
  • 25 grams whole egg (beaten)
  • 15 grams mirin
  • 15 grams shiro miso
  • 8 grams oyster sauce
  • 3 grams cornstarch
  • 0.03 grams black pepper
  • 100 grams ramen noodles (JSL cooked, cut into 1-2 inch)
  • 50 grams bacon (rendered small diced*)
  • 5 grams green onions (shaved)
  • 110 grams shiro miso (light color - soy/rice based)
  • 30 grams mirin
  • 40 grams granulated sugar
  • 25 grams ramen noodles (deep-fried JSL)
  • 15 grams sesame seeds, toasted (unhulled)
  • 10 grams shallots (fried)
  • 10 grams garlic (fried)
  • 10 grams Sriracha sauce (flakes)
  • 5 grams shiso (dried red)
  • 2 grams katsuobushi (shaved/thin strips)
  • rendered bacon fat (As needed)
  • 1 pork (skewers)
  • 3 grams glaze (miso)
  • 5 shiso leaves (ribbons fresh, shaved)
  • 3 grams ramen (Sesame-, Crunch)

Directions

  1. 1. Chill ingredients very well; also chill work bowl and blade of food processor.
  2. 2. Combine shrimp, bacon fat, egg, mirin, miso, oyster sauce, cornstarch and black pepper and puree until very smooth and mixture begins to pull together.
  3. 3. Transfer to mixing bowl; fold in the cooked ramen noodles, cooked bacon and green onions.
  4. 4. Portion into 10-15 gram balls (using wet hands), and mold into a rectangle shape around the double-pronged skewer.
  5. *Rendering Bacon: heat small sauce pan over medium-low heat. Add diced bacon, cook, stirring often until fat renders, as it gets closer to deep golden brown stir more often. There is a about 30% yield cooked bacon. so begin with 150 g. of raw bacon for the 50 g. needed above.
  6. 1. Heat grill over medium heat, clean and oil well.
  7. 2. Brush both sides of the skewers with bacon fat.
  8. 3. Grill skewers until they have grill marks and are cooked through.
  9. a. Optional: Create marks on hot grill, bake in oven as needed to complete cooking and re-heat.
  10. 4. Remove from grill, brush lightly with miso sauce.
  11. 5. Sprinkle with shiso leaves.
  12. 6. Then dust with sesame-ramen mixture.
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