Eggplant Mazemen

Recipe by Ivan Orkin of Ivan Ramen

This dish, like many others at Ivan Ramen, employs a decidedly Latin cooking technique and component: the sofrito.

Serves 1.

4 teaspoons eggplant sofrito
4 teaspoons soy sauce
4 teaspoons mirin
4 teaspoons sake, boiled for one minute and cooled
2 teaspoons rendered chicken fat
½ cup of vegetable stock or half and half chicken stock and dashi
4.5 ounces ramen noodles
slivered scallions, chipotle powder (to garnish)

Mix together the sofrito, soy, sake, and mirin. Warm slightly, and place into the bowl to serve. Boil the vegetable stock or chicken/dashi mix. Keep hot. Cook the noodles. Pour the hot broth into the bowl. Drain noodles very well. Add the noodles. Slightly agitate the noodles in the broth to mix them. Top with a pile of scallion shreds. Dust with chipotle powder.

Chili Eggplant Sofrito

1 pound yellow onion, diced small
5 ounces Japanese eggplant, diced large
1 pound canned tomato, chopped roughly
½ ounce chipotle powder
3 cups canola oil

Prepare onions, eggplant, and canned tomato. Keep separate. Add oil, onion, and eggplant to pot and bring to a gentle simmer. Cook for 2 hours. Add tomato and cook for another hour. Add chipotle, and cook out for another hour. Cool.

Photography by Sigurd Widenfalk
Styling by AnneStine Bae

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