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Kevin Godbee ha publicado una actualización
Mexican-Japanese Chicken Ramen Bowl
I recently became intrigued by Japanese-Mexican Fusion… or is it Mexican-Japanese?
Even though Japanese-Mexican fusion is more commonly found, after thinking about it, this one is much more Mexican with just two Japanese elements so it is: Mexican-Japanese.
The ramen noodles are the most obvious Japanese ingredient. A flavor-packed Japanese trick is to marinate the chicken in Shio Koji. It turns the chicken into a flavor bomb.
The broth is Mexican and has no elements of a ramen broth. There is a nod to the tare though (the intensely flavorful, concentrated seasoning sauce), albeit with Mexican ingredients including a new one to me.
Salsa Negra adds a huge Mexican punch. It is a rich, deeply flavored Mexican condiment. The name comes from its dark color, which develops from the slow cooking and charring of its ingredients like dried chilies, garlic, onions, and soy sauce for a syrupy, smoky, earthy, sweet-salty, and umami-rich sauce, with a mild to medium heat. The salsa negra becomes the tare when it is whisked together with cream cheese, sour cream, and some broth and then added to the soup. More salsa negra by itself is also added as a condiment topping.
Other ingredients in the dish include chicken stock, red wine vinegar, sweet bell peppers, New Mexico Chile powder, ancho chile powder, cumin, tomatoes, beer, black beans, corn. After final tasting I decided to finish with fish sauce and sesame oil as well as salsa negra.
Judy Keegan, Mercedes Minaya Palacios y5 más6 Comentarios-
Fusionar culturas gastronómicas es arriesgado, pero maravilloso, y digo arriesgado porque cada cultura tiene su tradición, aunque cuando en un plato hay lo mejor de dos mundos distintos, el resultado es una explosión de sabores que lo único que podemos hacer es admirarlo y saborearlo. Enhorabuena.
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@cecu6669hotmail-com Gracias Antonio!
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I loved the fusion!
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@origuella Thank you!
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Level:
Stagier
Umami y con picante, ahí ya me has ganado
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This bowl is a love letter to two worlds — Mexican warmth and spice meeting Japanese depth and technique. From the shio koji chicken to the smoky-sweet salsa negra tare, every element feels intentional and beautifully balanced.”
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