If you think all you have left over after Thanksgiving is a picked clean carcass and a week’s worth of sandwich meat, think again. Miyabi 45th’s Onibaba Ramen has a turkey shio ramen with turkey chyashu that celebrates the spirit of reinventing Thanksgiving scraps. Didn’t know you could chyashu a turkey? The Jiro style chyashu ramen which usually uses fatty pieces of pork somehow seems just as decadent with lean leftover turkey. Chef Mutsuko Soma uses the leftover turkey carcass for a light broth with a deep poultry flavor, and she shares her recipe for this ramen with a Thanksgiving twist.
Turkey Shio Ramen with Turkey Chyashu
Roast a turkey per the instructions or recipes you wish to use. You’ll be able to use both overcooked and undercooked parts of the turkey for this recipe. Separate the meat from the carcass. Do not trim any fat off the turkey.
A great bowl of ramen depends on many elements: the stock, the garnish, the noodles, and tare. Tare, a reduced seasoning added to the broth, is the uncredited hero of ramen that gives each bowl of ramen a sense of depth and complexity.
Seven minute eggs:
Use however many eggs that would fit loosely in a single layer at the bottom of your pot of choice without overcrowding. Prepare an ice bath. Soma suggests using a 4-quart pot or larger and cook no more than 8 eggs at a time.
Lower eggs using a spider skimmer or large kitchen spoon into the boiling water. Set a timer for 7 minutes. After 7 minutes, immediately transfer eggs to an ice bath and let them cool. Gently tap the egg against a flat surface to remove the shell. Run the eggs under cold water to loosen any stuck on shells. Slice in half vertically when ready to serve, being careful not to lose the runny yolk.
5 Liters of water
4 bunches of green onions, the green parts (reserved the white part for garnish)
1 thumb’s length knob of ginger, sliced
3 cloves of garlic
10 black peppercorns
1 teaspoons red chili flakes
1 dried shiitake mushroom
Add the turkey bones and other ingredients to 5 liters of water and bring it up to a boil. Lower the heat and simmer for 1.5 hours. When finished, strain the broth without removing any fat. Discard the solid ingredients.
Turkey meat, with white meat and dark meat separated
4 cups of water
1 cup of soy sauce
½ cup of brown sugar
A pinch of chili flakes
3 cloves of garlic
1 small knob of ginger, sliced
Combine the ingredients into a small pot and bring it to a boil. Place the meat into the pot, paying mind to keep the white meat separate from the dark meat. Bring the mixture up to a boil again and kill the heat. Remove meat and set in a flat container. Add medium boiled, seven minute eggs to the same container. Submerge the meat and eggs in the marinade and marinate overnight.
50 ounces of water
10 ounces of salt
1 teaspoon of vinegar
1 dried shiitake
1 ounce of soy sauce
Combine these ingredients and bring to a boil. Then, take the tare off the heat and remove the shiitake mushroom. Store until ready to use.
Chopped green onions, the white part
Chyashu turkey, both white and dark meat
Sliced marinated egg
Season the ramen broth with tare until the broth taste just under what would be considered too salty. You can season the broth in a larger batch, or season each bowl with a ¼ ounce ladle. But note, keeping the broth and tare separate and seasoning the broth right before eating allows for the brighter flavors to come through.
Cook the ramen noodles based on the instructions provided with the noodles and shock in cold water, then drain. Add the cooked ramen noodles with the broth and garnish with chopped green onions, half a marinated egg, sesame seeds, and an equal proportion of white and dark parts of chyashu turkey.
Slurp, eat fast, and enjoy. We guarantee it won’t taste like leftovers.