This delicate flavor rich, intricate yet comforting, light but fulfilling sandwich will delight the adventurous palate. Made of homemade chips, sardines, cilantro and a tomato and onion confit wait… show don’t tell, did you try one yet?
I like to throw the kitchin sink at my Ramen! Just kidding, but adding some chorizo and charred bok choy to a homemade miso and shiitake broth was one of these cooking with whats left in the fridge that ended up on repeat.
Seared Duck Breast with Shiitake & Truffle Miso Ramen
A long simmering broth made of Shiitake mushrooms and Miso, topped off with thinly sliced crispy seared duck breast, fried shallots and jalapeño, arugula, red cabbage, scallions, cilantro and truffle oil. Try also to substitute arugula for some charred bok-choy or gai-lan.
So fragrant and tasty, don’t be afraid of the fish sauce it really makes the dish come together with the lime zest. I use ham because pineapple is a good digestive tool for pork. But crab meat, or crackling roasted pork or plain vegetarian would be good choices too. Bottom line is, fried rice is what you make to finish leftover and one of those dishes where you can throw in anything.