What could be better than a warm bowl of ramen on a cold Winters day? Ramen topped with smoky smoked pepper brisket—that’s what.
Well Head Chef from Tokyo Tina, Scott Lord, has blessed us with a Smoked Brisket Ramen recipe that is (no-joke) to die for. Honestly, try us. Sunday meal prep just got a hell of a lot easier, because this recipe is so easy that even the most inept in the kitchen can whip this puppy out. It all started when Scott got his mitts on a new Easter present: a 'Bradley Smoker'. That's what gives this dish it's kickass flavour.
"We've used an American cooking technique and mixed it with Japan's favourite noodle soup," says Scott. "There are no rules when it comes to ramen. You have the freedom to mix and match flavours and cuisines. The smoking adds another layer of flavour and great fatty mouthfeel, which is what ramen is all about."
If you want to try the real thing, swing by Tokyo Tina. They're serving it RN.
- Smoked Pepper Brisket (The spice rub mix SLAYS)
- Dark Tare Broth (Keep readin’ to see how to make it)
- Shredded Leek
- Ramen Eggs (We’ll show ya how to make these eggs too)
- Ramen Noodles
- Chicken Stock
Smoked Pepper Brisket
- 1 small/medium Brisket (Let’s be honest, it’ll be large)
- 40g Dijon Mustard
- 50g Garlic Powder
- 50g Onion Powder (BYO mints)
- 50g Brown Sugar
- 50g Cumin powder
- 50g Kosher Salt
- 50g Whole Peppercorns
- 50g Ground Coriander seed
- 25g Cayenne Pepper
- 25g Smoked Paprika
- 100ml Tamari Shibanuma Soy Sauce
- 4g Castor Sugar
- 18g Mirin
- 1 Free-range Large egg
- 100ml Soy Sauce
- 100ml Mirin
Grab a pair of gloves and cut your brisket into lil’ blocks, then give it a dijon mustard massage, Let it sit for an hour.
Now, onto that epic spice rub. Blend the peppercorns first, then add in all the other Smoked Pepper Brisket ingredients. Combine to form a coarse paste.
Generously rub a thick layer of the spice mix all over your dijony-brisket (drooling already)
Place it in an aluminium-lined smoker tray and smoke at 145°c for 2 hours with hot smoke, then remove. To make sure your beloved brisket stays moist (sorry, cringe), add a little bit of chicken stock to the parcel.
Chuck it in the oven with no fan for 6-7 hours at 145°C. Once tender, remove and allow to rest for 20-30 minutes.
Now onto the Tare Base…add 50ml of soy sauce and dissolve the sugar by heating on a low heat. Allow it to cool and mix through the rest of the ingredients. Hot damn.
Ramen Eggos time! Boil em’ for 6 minutes then transfer into iced water and peel away! When they’re as cold as your soul, add in the egg soy mixture.
Aaaaand the brisket goes back in a hot-ass oven (seriously crank it up), wait for it to crust up, then remove. Keep an eye on it.
Blanch your ramen noodles in salted boiling water for 2 minnies then drain.
Pour 80ml of your Tare Base mix into your ramen bowl, then add ½ your chicken stock mix. Pop in your noodles then pour the remaining chicken stock on top.
Now for the kicker. Place your warm brisket and ramen eggs on top of the noodles and sprinkle over the shredded leeks.
Inhale down your bowl in T minus 10 seconds.
Image credit: Annika Kafcaloudis