Nothing brings me more comfort and joy than a big bowl of ramen.
Bluefin Ramen with tuna belly and mushrooms
INGREDIENTS
Serves 6
Broth
- 1 white onion, quartered, skin on
- 12 green onions
- 12 dried shiitake mushrooms
- 10-cm (4-inch) knob of ginger, sliced into 4 pieces
- 2 heads garlic, halved crosswise
- 1.5 kg (3 lb) pig’s trotters (or other pork bones), split lengthwise
- 1 kg (2 lb) tuna bones*, in 10-cm (4-inch) pieces
To Finish:
- chukamen or other quality noodles, cooked
- lightly cured tuna belly, torched and sliced
- shiitake, maitake or other quality mushrooms, sliced thin
- carrot, green onion and other market vegetables, julienned or sliced thin
- chili oil (optional)
- black garlic oil (optional)
METHOD
Lightly char onions, mushrooms, ginger and garlic on a hot grill or dry cast iron skillet and set aside. Transfer pig’s trotters (or other pork bones) to a large saucepan and add cold water to cover. Transfer tuna bones (if available) to a separate saucepan and add cold water to cover. Bring broth to a vigorous boil on high heat, then strain each separately, discarding fluids and rinsing the bones under cold water. Return pork bones to a cleaned saucepan and set tuna bones aside (or add kombu* to the pork bones). Add the charred vegetables. Cover with cold water and bring to a boil on high, then reduce heat to medium. Cover partially and cook for about 8 hours, adding water as necessary to keep ingredients submerged. If using tuna bones, add for the last 30 minutes. Strain broth through a fine-mesh sieve lined with a double layer of cheesecloth. To finish, ladle broth into bowls filled with ramen noodles, and then top with tuna belly, mushrooms and your choice of vegetables. Season with chili and garlic oil to taste.
*If tuna bones are unavailable, substitute 1 large piece of kombu seaweed.
I like to keep a batch of broth in the freezer, so that whenever I need to, I can make a quick one-bowl meal that I can dress up as simply or luxuriously as my mood requires. The best is when it’s Bluefin Tuna season in Nova Scotia. i can use tuna bones to make the broth and then add some lightly cured, torched tuna belly to the bowl for an added indulgence, along with my favourite vegetables from the market. –M.M.
Photos: Jessica Emin
