Vegetarian Pineapple Shio Ramen

(2021 Pairings - Japan - Asia) From Tokyo - A traditional shio ramen stock infused with the sweet and tart flavor of pineapple topped with pineapple pieces, pineapple braised jackfruit, soft boiled soy egg, chili threads and nori.

Photo of Vegetarian Pineapple Shio Ramen

INGREDIENTS:

1/3 cup DOLE Pineapple Tidbits drained
1 Tablespoon Sambal
2 Tablespoons scallions thinly sliced divided
2 Tablespoons ginger minced
4 teaspoons toasted sesame oil
1/2 cup jackfruit
5/8 cup DOLE Pineapple Juice divided
1 Tablespoon cooking wine
1 Tablespoon dark soy sauce
5 teaspoons soy sauce divided
1 egg
1 Tablespoon soy
1 Tablespoon mirin sweet rice wine
13 Tablespoons water divided
1 piece kombu
1 dry shitake
2 cloves garlic minced
1 Tablespoon white sesame seed ground with mortar and pestle
2 teaspoons chili bean sauce
2 teaspoons miso paste
1 Tablespoon sake
1 cup soy milk
to taste salt
to taste white pepper
1 cup ramen noodles fresh or dried
2 Tablespoons spicy pineapple tidbits sub-recipe
1/4 cup pineapple braised jackfruit sub-recipe
1 soy egg
to garnish aonori
to garnish chili threads

DIRECTIONS:

  1. Spicy Pineapple Tidbit Directions:

    1. Drain pineapple tidbits of juice then combine with Sambal, 1 Tablespoon scallion, and 1 Tablespoon ginger. Let marinade for at least 15 minutes.

    2. Hold cool for later use.

  2. Pineapple Braised Jackfruit Directions:

    1. Heat 2 teaspoons sesame oil in a skillet over high heat, add jackfruit and cook, stirring occasionally until crispy.

    2. Add  1/2 cup pineapple juice and cooking wine to the pan and simmer, stirring occasionally for 5 minutes.  Stir in dark soy sauce and 1 Tablespoon soy sauce to finish.

    3. Hold warm for later use.

  3. Pineapple Braised Jackfruit Directions:

    1. Heat 2 teaspoons sesame oil in a skillet over high heat, add jackfruit and cook, stirring occasionally until crispy.

    2. Add  1/2 cup pineapple juice and cooking wine to the pan and simmer, stirring occasionally for 5 minutes.  Stir in dark soy sauce and 1 Tablespoon soy sauce to finish.

    3. Hold warm for later use.

  4. Assembly Directions:

    1. Place 3/4 cup water, kombu, and shitake into a small pot and bring to a simmer. Once the mixture begins to simmer remove kombu and shitake and reserve liquid (dashi) for later use.

    2. In a separate pot, heat 2 teaspoons sesame oil on high heat.  Add the minced garlic, 1 Tablespoon minced ginger, and 1 Tablespoon sliced scallion and sauté until scallion is tender.

    3. Add the ground sesame seeds, chili bean sauce, and miso paste to the sautéed mixture and sauté, stirring constantly for 2 minutes. 

    4. Deglaze the pan with sake, then add 2 teaspoons soy sauce, stirring until completely incorporated. 

    5. Stir in the soy milk and2 Tablespoons pineapple juice, then add the dashi, taste, and season to preference with salt and white pepper.

    6. Cook dry or fresh ramen noodles to manufacturers direction.  Add noodles to the broth, then garnish with 2 tablespoons of spicy pineapple tidbits, ¼ cup of pineapple braised jackfruit, 1 soy egg, aonori, and chili threads.

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