HOT PLATES: Supa-Ya-Ramen Green Eggs & Ham with Cheapdate
Japan / London
Cooking up ramen with a twist, chef Luke Findlay initially began Super-Ya-Ramen as an underground supper club operating out of his own home. Now the prayers of all ramen lovers have been answered with Supa-Ya-Ramen taking up residency on Hackney Road, East London. With a weekly changing menu, freshly hand-cut noodles and inspired takes on the authentic ramen what’s not to like?
Cheapdate (Cam Brott) has always liked collecting ‘things’. As a child it was marbles and bubblegum cards, later came pushbikes, vespa scooters, clothes, vintage furniture and sneakers in the hundreds. Records slotted nicely into this trend and subsequently the only addiction that stuck. So much so that Cam built a shed in his backyard to house his ever-growing record collection. From here he traverses his shelves, documenting each disc for us to enjoy on Sounds From the Shed. ‘Collect, collate and share’ is the motto underpinning Cam’s musical existence as he spends his days curating mixes and composing new DJ sets in order to play more gigs…to pay for more records. For Hot Plates, Cam dug into his vast collection to curate an island funk mix to keep you moving on your journey to noodle heaven.
Ingredients
Makes 4 bowls
- Chicken stock
- Chicken wings x 500g
- Garlic bulbs x 1
- Spanish onion x 1
- Olive oil x a splash
- Light soy sauce x 50g
- Garlic butter
- Salted butter x 250g ( 1 block )
- Garlic cloves x 5
- Flat leaf parsley x 50g ( 2 small bunches )
- Prosciutto/Serrano/Parma x 2 slices per bowl
- Eggs x 4 ( 1 per bowl )
- Parmesan x A good sprinkle per bowl
- Good ramen noodles x 4 portions
METHOD
- Set the oven to 200C.
- In a roasting tray add the chicken wings, the smashed garlic and the roughly chopped onion ( you can keep the skins on ).
- Drizzle with olive oil and mix it all up together.
- Roast for about an hour or until golden brown ( you can do this the day before ).
- Move the wings and veg to a deep pan and scrap all the bits off the roasting tray and add to the pan.
- Cover with 1200g of cold water.
- Bring to the boil and simmer with a lid on for two hours ( again you can make this stock a day ahead and keep in the fridge until dinner time ). Strain through a fine sieve. DO NOT GET RID OF THE FAT.
- Bring a pan of water, big enough to hold 4 eggs in, to a boil.
- Once boiling, put in the eggs and boil for 6 minutes.
- After 6 minutes plunge the eggs into iced water to stop them cooking.
- Peel and keep to one side.
- Melt the butter in a pan, peel and smash up the garlic and add to the butter, very gently cook the garlic until soft.
- In a food processor blitz the parsley or finely chop the parsley and add to the butter.
- In a frying pan, gently fry the ham till crispy, drain on kitchen towel.
- Now you’re ready to assemble the bowl.
- Get a large pan of unsalted boiling water on the go.
- Heat up the stock emulsifying the fat back into the soup if you made it the day before.
- In each bowl add 50g of light soy sauce.
- Add 300g of chicken stock to each bowl.
- Cool the noodles to the packet instructions and add a portion to each bowl.
- Break up the ham and scatter over the noodles.
- Cut each egg in half and season with a little salt and black pepper, put on top of the ham.
- Douse it in garlic butter.
- Then sprinkle with a lavish amount of Parmesan.
- Get stuck in, no one likes cold noodles.
