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Pheasant Ramen

  • May 7
  • 2 min read

Pheasant ramen is a delightful and unique twist on the classic Japanese dish, infused with the rich flavours of succulent pheasant meat. This hearty bowl of goodness features tender slices of roasted pheasant, perfectly cooked noodles, and a fragrant broth crafted with a harmonious blend of traditional Asian spices. Topped with fresh scallions, a soft-boiled egg, and a sprinkle of sesame seeds, pheasant ramen offers a tantalizing fusion of Eastern and Western culinary traditions, providing a truly memorable dining experience.


Prep: 1hr | Cook Time: 3 hrs | Serves: 4


Pheasant Ramen

INGREDIENTS

For the stock

  • 50g lemongrass

  • 20g chilli, chopped

  • 50g ginger, chopped

  • 50g galangal, chopped

  • 30g palm sugar

  • 1 x litre chicken stock

  • 20ml fish sauce

  • 50ml soy sauce

For the ramen

  • 4 x pheasant breasts

  • 2 x leeks

  • 3 x carrots

  • 1 x tin of bamboo

  • 1 x are-cooked ramen noodles

  • 50g fresh coriander, chopped

  • 30g spring onions, chopped

METHOD


1. Infuse the stock

First, start infusing the stock. Bring the 1 litre of chicken stock to the boil with all of the broth ingredients. Season with soy and fish sauce, then bring back to the boil and simmer for an hour.


2. Chop the vegetables


While the stock simmers, set the oven to 160°C and julienne your leeks, carrots, and bamboo (slice them into extremely skinny strips, around 5cm long). Set them aside.


3. Season & roast the pheasant

When the oven’s hot enough, season the pheasant breasts with a touch of salt and pepper, place on a baking tray and roast for around 20 minutes.


4. Strain the stock

Saving the liquid, strain your stock through a colander then reboil and check the seasoning; it should be slightly hot and salted with just a hint of sweetness.


5. Heat the noodles

Place your cooked ramen noodles in a large ramen bowl and pour the hot stock over the top. This heats up the noodles really quickly without overcooking them.


6. Plate up

Slice the roasted pheasant breast and add it to the ramen, then mix in all the vegetables. They will lightly cook in the boiling stock. Finish with a chopped coriander garnish, and serve with chopsticks and a traditional ramen spoon.

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