If you’re going to cook Japanese at home, you’re going to need some pointers! Join chef, food writer and MasterChef UK winner Tim Anderson on a journey back to the country that inspired him to learn to cook. This ramen with scallops, bacon and eggs is about to become your favorite new brunch staple.
This simple but spectacular ramen was inspired by the café at London’s Billingsgate fish market, which serves one of my all-time favorite breakfast items: a scallop and bacon bap. Of course, scallops and bacon is a tried-and-true combo, but they’re an extra special indulgence when you have them for breakfast. Which is when I recommend you have this light yet satisfying ramen – especially if you’re hungover.
- 1 leek, white part only, finely shredded
- 8 slices streaky bacon
- 3 tablespoons butter
- 4 big fat scallops or 12 little scallops
- Splash of white wine or sake
- 5 cups chicken or fish stock
- 1 1/2 teaspoons mirin
- 2 teaspoons dashi powder (or more or less, to taste)
- 4 portions ramen noodles
- 4 eggs, poached, soft-boiled or Soy Marinated, halved
- 2 teaspoons chili oil (or more or less, to taste) (optional)
- toasted sesame seeds
- 2 ounces pea shoots
- freshly ground black pepper
For the ramen
Cover the shredded leek in very cold water. Cook the bacon in a frying pan (skillet) over a medium heat until brown and crisp. Drain on kitchen paper and add the butter to the pan. Add the scallops and cook for 2–3 minutes on each side (or 1 minute for little ones), until nicely browned, then remove from the pan. Add the white wine or sake to the pan and cook off the alcohol.
Scrape any bits off the bottom of the pan, then tip everything into a saucepan. Add the stock and mirin, and bring to a boil. Add the dashi powder and some salt, taste and adjust the seasoning as necessary. Slice the scallops horizontally into thirds (or leave whole if little), and roughly chop the crispy bacon.
Bring a separate saucepan full of water to a rolling boil and cook the ramen according to the package instructions. Pour or ladle the broth into deep bowls, drain the noodles well and place in the broth. Drain the shredded leek. Top the noodles with the eggs, shredded leek, chopped bacon, sliced scallops, chilli oil, if using, sesame seeds, pea shoots and some black pepper.