Always in search of the perfect baseball food. Stadiums have made it ok to really eat just about anything at a ballgame. While researching for the podcast and upcoming drafts, I made a bowl of ramen. I made a huge batch of broth a few days ago and reheat the broth to create the base. The link to the broth recipe is here:
It includes:
kombu
dried shitake mushrooms
roasted pork bones
chicken thighs
bacon
onion
green onion
carrot
I promise if you follow the recipe for the broth, you will be floored. Also made pork belly.
Cure the pork belly over night with equal parts salt and sugar. Place in pan and bake at 450° for one hour, basting with its own fat. Turn oven down to 250° for another hour or until belly is done. Tent with foil for 15 minutes, slice, and serve with broth.
I also take the shitakes from the broth, slice, and saute them in ginger, soy, mirin, sugar and broth as the recipe says. Store these in the fridge and use for every bowl of ramen.
So...for today's study session I added the following to my ramen broth and noodles:
soy
mirin
sesame oil
chili oil
tofu
seaweed
sesame seeds
cooked bean sprouts
corn
shitakes (heated in the broth)
green onion
pork belly (heated in the broth)
soft boiled eggs (7 minutes flat in boiling water, immediately placed in ice cold water)
Incredible meal to have while reading about why Ronald Acuna Jr. is going to have a monster season!
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