On hot summer days, there’s nothing quite like a fresh BLT sandwich with crispy fresh lettuce, cold tomato slices, and perfectly cooked bacon.
But bacon, lettuce, and tomato ramen? Who would dare attempt that?
Apparently Ivan Orkin of Ivan Ramen, the brash Jewish guy from New York who made his name as one of the best ramen makers on the planet and who starred in one of the episodes of Netflix’s Chef’s Table.
While browsing through one of his cookbooks, we saw his recipe for a BLT ramen and did a double-take.
Surely, this is a joke? There’s no way this could taste good.
But curiosity got the better of us, and off to the kitchen we went to test his recipe with our own healthier ingredients.
Turns out Ivan was onto something.Print
- 1 yellow onion
- 1 piece of ginger
- 3 cloves of garlic
- 2 ripe tomatoes
- 3 bacon strips
- Sea salt
- Dashi powder
- 1/2 cup of mayonnaise (we use Sir Kensington’s to keep it healthier)
- 1/2 tablespoon of lemon juice
- 1 lemon (for zest)
- 1 iceberg lettuce
- Katsuoboshi flakes
- 1 serving of immi ramen noodles
Don’t be overwhelmed by all the components of this dish. It’s actually really simple to make but there are a few components that get mixed into each other so we broke this recipe out into easy-to-follow sections.
- Dice 1 yellow onion.
- Dice 3 cloves of garlic and 1 piece of ginger finely.
- Cook diced onions on pan until browned.
- Add diced garlic and ginger to the pan.
- Leave this sofrito mixture on low heat to simmer until you get to the shio tare portion of this recipe.
- Slice 1 tomato in half and core both halves.
- Take second tomato, cut 1 slice off and set the rest aside. You’ll use this tomato slice for topping later
- Fry both tomato halves facedown in a pan to blacken them.
- After blackened, put the two halves in an air fryer face up and drizzle with olive oil, sea salt, and pepper.
- Leave them in the air fryer at 400 degrees for 5 minutes.
- Cook 2-3 bacon strips in a pan. Some people like them a bit soggier but we cook ’em till they’re nice and crispy.
- Mix 4 tbsp of sea salt with some hot water
- Take the sofrito mixture in the pan that you were simmering earlier and pour in 1 cup of this sofrito into the sea salt + hot water mixture. Mix well and set aside.
- Add 1 spoonful of dashi powder into ¼ cup of water and mix well.
- Get out a small bowl and add 1/2 cup of mayonnaise, 1 tbsp of dashi, 1/2 tablespoon of shio tare, a bit of lemon zest, 1/2 tablespoon of lemon juice and mix well.
- Prepare your noodles. We love using immi’s low-carb, high-protein ramen noodles.
- After your prepare your noodles, chill the noodles in an ice bath.
- In a large bowl, toss the chilled noodles with 3/4 of the total bowl of mayo-tare sauce
- Put the tossed noodles in a serving bowl
- Put the 1 slice of tomato on top
- Put the roasted tomato halves from the air fryer on top of the sliced tomato
- Cut your iceberg lettuce in quarters and add 1/4 of the iceberg lettuce into the bowl
- Add fried bacon pieces to the bowl
- Drizzle the remaining 1/4 of the mayo-tare mixture over the top
- Sprinkle katsuobushi flakes as a topping
Food Facts to get Rameducated
- The BLT sandwich is ranked as the 2nd most popular sandwich in the United States. The ham sandwich is first.
- BLTs became popular after World War II because a rapid expansion of supermarkets allowed for fresh lettuce and tomatoes year round.