This challenging Millet Ramen recipe took 4 days to prepare, utilizing baked baking soda, homemade ramen noodles, chicken broth, and a meat stick. The dish is a delightful fusion inspired by Dr. Stone, yielding 4 servings.
1: Bake baking soda at 350F for 30 minutes, mixing every 10 minutes.
2: Remove from heat after 30 minutes, or until weight has decreased to 60g.
3: In a small bowl mix baked baking soda & water. Once combined mix in egg and salt.
4: In a big bowl whisk together bread flour & spinach powder, then add liquids from step 3.
5: Bring ingredients together, knead until smooth, around 10 minutes, then rest for an hour.
6: Flatten with a rolling pin, use a knife to cut into noodles.
7: Boil the noodles for 4 minutes, or until al dente or to your preference.
8: In a pot, bring water to boil, then add Cornish hen, green onions, onion, garlic cloves, mushrooms, ginger, dashi powder, carrot, and boil over medium-high heat.
9: Lower heat to medium-low & simmer for an hour, skimming & stirring occasionally.
10: Strain the broth & remove the meat from the bones of the chicken, reserve for ramen or other dishes.
11: In a small bowl combine ground beef with salt, pepper, and garlic powder, and cornstarch.
12: Shape the meat stick, compress ground beef onto chicken bones.
13: Place in the refrigerator for 15 minutes to set.
14: Heat a frying pan on medium heat, add oil & pan fry the meat stick until all sides are browned, around 3-4 minutes per side.
15: Assemble the dish with chicken broth, ramen, meat stick, ham, menma, and thinly sliced green onions.
