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Eat along with Master of None season 2

Eat along with Master of None season 2

The second series of Aziz Ansari’s creative Netflix series is a foodie’s delight – and here’s how you can make some of the most significant dishes in the hit series’ new episodes

Huw Fullerton

Published: Friday, 12 May 2017 at 4:05 pm

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Ramen with chicken bone broth – Episode 4, “First Date”/Episode 10, “Buona Notte”

In the series’ most laugh-out loud episode Dev goes on a series of Tinder dates, with one memorable lady revealing herself to be leading food blogger The Ramaniac, the writer of a popular site catering to ramen lovers everywhere –including Dev.

And while this next recipe isn’t quite the Mazeman brothless ramen that has Dev so enamoured in the series’ final episode, we’re sure that it’d get a big five-star review from the Ramaniac. She might even prefer it to a night watching WWE.

Recipe

PREP: 25 MINS

COOK: 4 HRS, 10 MINS

Serves 4

Ingredients

4 eggs
250g ramen noodles
2 large handfuls shredded spring greens
4 spring onions, finely chopped
75g bamboo shoots from a can, drained, chopped and soaked in 2 tbsp rice vinegar
chilli oil, to serve
pickled chilli and shallots, to serve

For the ramen stock

6 chicken legs
2 large carrots, halved
2 onions, quartered
4cm piece ginger, sliced
4 dried shiitake mushrooms
900g piece pork shoulder (thick layer of fat removed), halved

For the ramen seasoning

1 tbsp mirin
1 tbsp saké
4 tbsp Japanese soy sauce

Method

Heat oven to 200C/180C fan/gas 6. For the stock, put the chicken, carrots, onions and ginger in a large roasting tin. Sprinkle with seasoning and roast for 30 mins. Transfer everything from the tin, including the fat and juices, to a large saucepan. Add the shiitake mushrooms and the pork, and pour in 3 litres of cold water. Bring to the boil and turn down to the lowest simmer you can. After the foamy scum rises to the top, skim it off with a ladle and discard. Part-cover with a lid. Let it simmer for 3 hrs but remove the pork after about 2½ hrs, or when it is very soft, and set aside. Strain the stock into a clean pan. Save the chicken and use it for something else. Boil for another 30-40 mins on a medium heat to reduce by a third, then skim the excess fat off. Add about 1 tsp salt and taste to see if it needs more.
Boil the eggs in a pan for 6 mins, then remove and put in iced water to cool.
Boil the noodles in a large pan, stirring so they don’t stick, until al dente, about 3 mins. In the final minute of cooking, add the greens. Drain and divide between the bowls.
Mix the ramen seasoning ingredients in a small bowl. Slice the pork and add to the bowls. Pour the broth over each and add the spring onions and bamboo shoots. Peel the eggs, slice in half lengthways and place in each bowl with a dollop of pickled chilli & shallots, if you like. Pass round the ramen seasoning and chilli oil to serve on top.

Recipe from Good Food magazine, March 2015

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Authors

Radio Times commissioning editor Huw Fullerton. He sits in front of a shelving unit, looking at the camera and smiling. He wears glasses and has a moustache

Huw FullertonCommissioning editor

Huw Fullerton is a commissioning editor for Radio Times magazine handling comedy, entertainment and specialist drama. In a previous regeneration, he covered all things sci-fi and fantasy for RadioTimes.com.

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