I thought it was a good time to do a post with a product from Hong Kong. As it turns out, Apple Daily has closed it’s doors. What’s Apple Daily? It was a pro-Democracy newpaper that I worked with a couple of times regarding my top ten lists and ramen in general. Really nice people and it’s sad to see that they’ve been put down by the mainland Chinese government. Makes me sad. So, I’m going to d something with some noodles from Hong Kong today.
So this one is pretty easy to find, however the recipe I came up with is a little new, so let’s check it out. I used homemade chashu for the filler and added some little side treat action.
Recipe: Tonkotsu Ramen Burger
You will need –
- 1 pack Nissin Demae Ramen Black Garlic Oil Tonkotsu Ramen
- 1 egg
- 3 big, thick slices of pork chashu
- Mayonnaise
Method
- First, cook the noodle block for 3 minutes and drain.
- Crack the egg in the noodles and combine. Add in 1/3 of the tonkotsu broth sachet – the powder one and stir
- Split the mixture and put into two bowls. Nest the two bowls and add a third on top. Refrigerate 3 hours
- Fry the tonkotsu a little
- Fry the ‘buns’ on either side until brown.
- Add black garlic oil sachet to some mayonnaise and combine
- Place bottom bun on a plate and add a little of the mayonnaise mixture. Add on chashu, thinly sliced green onion, chashu, mayo, then the top bun.
- Serve with some pretzels or anything you like.
Finished (click to enlarge). Here we are. Browning the ‘bun’ gives a nice little crunch which is satisfying. Frying the chashu dried it out a little bit, but the mayonnaise and black garlic oil mixture more than compensates for this. The light crunch of the green onions give it a little fresh element as well. I wasn’t sure if this would be something that would be great to eat, but everything came together very well and tasted extremely good – it was satisfying as well, using homemade chashu – I’ll include our way of making that as well below. Vheers!
Watch me cook on Instant Noodle Recipe Time!
