AT A GLANCE
This ramen stock has been inspired by a David Chang recipe in his book Momofuku.
|01||Preheat oven to 200C. Rinse konbu, place in a stockpot with 6 litres water over high heat and bring to the boil. Remove from heat, set aside to infuse (10 minutes), then discard konbu and return pan to heat. Add shiitakes and simmer over medium heat until plump (30 minutes). Remove mushrooms with a slotted spoon (discard), add chicken Marylands and bacon, and simmer for flavour to develop (45 minutes to 1 hour).|
|02||Meanwhile, spread pork bones in a roasting pan and roast, turning once, until browned (45 minutes to 1 hour). Add to stock and simmer for flavours to develop (6-7 hours). Add carrot, onion and 6 spring onions in the last hour of cooking. Strain (discard solids).|
|03||For smoked chicken, prepare a coal-bedded kettle barbecue for indirect grilling (see note) and preheat to 150C. Add woodchips around coals until smoking. Rub chicken with salt, place on rack skin-side down, cover and smoke, adding extra woodchips if required, until golden and cooked through (50 minutes to 1 hour). Set aside to rest (15 minutes), then thinly slice.|
|04||Cook corn in a large saucepan of boiling salted water (3-4 minutes), drain and set aside.|
|05||Cook noodles in a saucepan of boiling salted water (2-3 minutes) and drain. Divide among serving bowls along with corn, add stock (there will be some leftover; it can be frozen for later use), top with smoked chicken and half an egg, scatter with remaining spring onions and sesame seeds, add nori and serve hot.|
Note You'll need to order slab bacon and pork bones from your butcher, who can also chop the bones for you. Indirect grilling is cooking away from the heat, using the top rack. It's important to have your coal base well established and glowing before adding woodchips.