Savory Ramen Cake
- Level: Easy
- Yield: 1 individual pizza
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1475
- Total Fat
- 115
- Saturated Fat
- 28
- Carbohydrates
- 68
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 44
- Cholesterol
- 627
- Sodium
- 4324
- Total: 55 min
- Active: 45 min
Ingredients
3 large eggs, 2 whole and 1 lightly beaten
3 slices thick-cut bacon, cut into 1-inch pieces
One 3-ounce package instant ramen noodles
2 tablespoons vegetable oil
2 tablespoons Japanese mayonnaise, such as Kewpie
2 tablespoons tonkatsu or teriyaki sauce
1 tablespoon Asian hot sauce, such as sriracha
1/3 cup finely chopped napa cabbage
1/4 cup grated daikon radish
1/4 cup bean sprouts
2 scallions, thinly sliced
1/4 cup shredded seaweed snacks
1 teaspoon togarashi or red chile flakes
1 tablespoon pickled ginger
1 finger chile (or any chile of medium spice), thinly sliced
Directions
- Bring a small pot of water to a boil over high heat; prepare a bowl of ice water. Gently add the 2 whole eggs (in their shells) to the boiling water and cook for 8 minutes. Drain and transfer to the bowl of ice water immediately. When cool enough to handle, peel, slice and set aside.
- Fill the same small pot with water and bring to a boil over high heat. Add the bacon and boil until some of the fat has rendered, about 4 minutes. Drain and set aside.
- Preheat the oven to 350 degrees F.
- Bring another small pot of water to a boil over high heat. Add the ramen noodles and cook for 30 seconds. Immediately drain the ramen and combine with the beaten egg in a medium bowl.
- Brush the inside of large cast-iron skillet all over with the oil. Mound the ramen in the center of the skillet. Place a smaller skillet, around 6 inches in diameter, on top of the mound and press down firmly. Let sit for 5 minutes. Remove the smaller skillet and transfer the cast-iron skillet with the ramen onto a burner over medium heat. Cook, shaking the skillet occasionally to avoid sticking, until the ramen bottom is golden and crispy, about 5 minutes.
- Flip the ramen with a spatula. Remove the skillet from the heat and top the ramen with the mayonnaise, tonkatsu sauce and hot sauce. Top the sauces with the cabbage, radish, bean sprouts and scallions.
- Bake until the toppings are warmed through, about 5 minutes. Transfer the pizza out of the cast-iron skillet onto a cutting board. Top with the seaweed snacks, togarashi, soft-boiled eggs, pickled ginger, bacon and finger chile. Cut into wedges and serve immediately.