Tag Archives: sesame seeds

Miso Ramen Noodle Bowls with Pheasant Meatballs

Maybe this is mostly a meatball recipe, because the stuff you put in your noodle bowls, other than the noodles, doesn’t need to be prescribed—it’s more likely to be directed by what’s available at your grocery on any given day. Like, for example, the enoki mushrooms that my grocery did not have. I had my heart set on them, so skipped mushrooms altogether. So, first, make the meatballs:

Pheasant Meatballs for Japanese Noodle Bowls

  • Servings: makes about 35 meatballs
  • Difficulty: easy
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Preheat oven to 375°; line baking sheet pan with parchment paper.

Ingredients
  • 1–1 1/2 lbs ground pheasant
  • 1 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 2 shallots, finely diced (you could substitute green onions)
  • 1-2 tablespoons ginger paste
  • 1-2 tablespoons garlic paste
  • 2 teaspoon sesame seeds
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • olive oil for baking
Preparation
  1. Combine all ingredients in large bowl with your hands, especially to get the two meats distributed well.
  2. Using a small scoop, form the mixture into meatballs of about 3/4-1″, placing them on the parchment-lined baking sheet.
  3. Drizzle olive oil over the meatballs.
  4. Bake for about 10 minutes, then turn and bake for another ten minutes.

Feel free to brown them in a skillet, but I’m not really into that, myself. I would, however, like them simmered in the soup, because I don’t care about the browning, so there’s another option.

Miso Ramen Noodle Bowl

  • Servings: 4-6
  • Difficulty: easy
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This recipe is simple because it doesn’t require making your own stock, but please do so if you have the time or have some homemade stock on hand.

Ingredients
  • 6 cups chicken stock
  • 2 cups baby spinach, roughly chopped
  • 1/2 cup white miso paste
  • 1/4 cup soy sauce
  • [2 teaspoons dashi powder, if you can find it—I could not ,at my grocery]
  • 9-12 oz Japanese ramen noodles, boiled then rinsed in cold water
  • 1 cup snow peas, steamed in microwave for just 2 minutes
  • 1 can sliced bamboo shoots
  • 1 can baby corn
  • meatballs (above)
Preparation
  1. Bring stock (and dashi powder, if you found it) to a boil in large saucepan. Stir in chopped spinach and simmer for about 5 minutes until wilted.
  2. Stir in miso and soy sauce.
  3. Arrange noodles, corn, bamboo shoots, and snow peas in bowls. Add a few meatballs and a ladle of stock.

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Crispy Orange-Ginger Coconut Pheasant

I’m using coconut two ways in this dish, coconut flour to bread the pheasant chunks, and coconut milk to cook the rice. You could make the same dish with chicken or turkey or pork cut in strips, but as I have said before, I have a freezer full of pheasant and grouse to cook. This is the last week of grouse season, so I will be getting a chance to catch up before next season.

I’m going to bread the pheasant as I would do any breading—flour, egg wash, then the final breading, which is often bread crumbs or panko, but today will be a second coating of coconut flour. After breading, I’m frying them in peanut oil. Coconut flour makes a softer breading than regular wheat flour, but I’m calling it crispy, anyway. You could make the same recipe using all-purpose white flour.

This recipe turned out very well and will become a regular on the menu. I’m still searching for the perfect pheasant (or grouse) recipe, though, and am thinking a meatball is probably next in the works.

Crispy Orange-Ginger Coconut Pheasant with Coconut Rice

  • Servings: 4-6
  • Difficulty: easy
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Preheat oven to 375°

Baked Coconut Rice

1 cup brown Jasmine rice

1 1/2 cups chicken or vegetable broth

1 cup coconut milk, shaken before opening can (save the rest for the breading liquid)

1 teaspoon olive oil or butter

salt & pepper

  1. Place the rice in a 2 quart baking dish.
  2. Combine the broth, coconut milk, and oil or butter. Bring to a boil.
  3. Pour the liquid over the rice and cover the dish with foil. Bake for 1 hour.

Crispy Orange-Ginger Coconut Pheasant

6 boneless, skinless pheasant breasts, cut in large chunks (use fewer if using large chicken breasts)

3-4 cups coconut flour

2-3 eggs

1/2-1 cup coconut milk (from the same can used for the rice)

Peanut or vegetable oil to make a depth of at least one inch in a large frying pan with straight sides

Orange-Ginger Sauce

1 1/4 cups orange juice

1/4 cup soy sauce

1 tablespoon olive oil

3 tablespoons ginger, grated

3 large garlic cloves, grated

1 tablespoon rice vinegar

2 tablespoons brown sugar

1/2 teaspoon sesame oil

1 tablespoon cornstarch and 1/4 cup water for thickening

toasted sesame seeds and chopped green onions for garnish

Prepare the sauce and set aside, keeping warm:

  1. Heat olive oil in small saucepan and lightly sauté the garlic and ginger until fragrant, but not browned.
  2. Add the rest of the ingredients, except the thickener and sesame seeds. Bring to a boil and simmer for 5 minutes.
  3. Stir in cornstarch/water mixture and continue cooking until translucent and thickened.

Prepare pheasant:

  1. Heat oil in pan over high heat to a temperature of 350°
  2. Set up breading ingredients in 3 containers, one for the first dredging, one with the egg wash, and one for the final coating of flour.
  3. Dredge pheasant chunks in flour. For the first coating, I shake them in a sealed plastic bag.
  4. A few at a time, coat  floured chunks in egg wash made from whisked eggs and coconut milk.
  5. Remove pieces from the egg wash with a fork, placing them in a bowl of the rest of the coconut flour, tossing to coat. This coating makes little clumps of egg and flour that make an interesting texture on the meat, similar to a buttermilk breading.
  6. Continue until all pieces are breaded.
  7. Fry chunks in hot oil, placing them in your pan so that they do not touch. I got about 8-9 pieces in my pan at a time. Turn them when they are browned to brown the other side, about 5 minutes total. Remove to paper towel lined plate while you cook the rest.

Mix fried pheasant chunks with orange-ginger sauce and garnish with sesame seeds and chopped green onions. Serve with rice.

Korean-Style Pork Wraps

This recipe is adapted from Emeril Lagasse’s “Korean-Style Pork Wraps with Chili Sauce” from 2006. I don’t make it as often as my husband would like, but I guess that keeps it special. It isn’t hard to make, but you do have to make both a marinade and a chili sauce, and the lettuce leaves are a pain to deal with. I suggest making both the marinade and sauce in advance, so you’re not trying to do all the chopping and measuring and mixing right before dinnertime. It also helps if you have a rice cooker. If you work it out right, you could throw this together after a day of working, because the actual cooking time is brief—like 5 minutes! Could you marinate the pork tenderloin the night before or in the morning? I don’t see why not.

pork wraps

Before pork tenderloins got into the public consciousness, they weren’t easy to find, but when you did find them, they were well trimmed. Now that they are everywhere, butchers stopped trimming them as well, so you need to do a little trimming of your own, which adds time to your preparation. Watch this quick video on how to trim the tenderloin.

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