Doro Wat Ramen with Berbere Chicken and Ajitama

Method

1. Start with the ajitama (marinated eggs). Bring water to a rolling boil, lower in the eggs straight from the fridge with a ladle, cook on medium heat for 6 min 30 sec, then plunge into iced water. Peel and put them in a small zip bag with half the soy sauce, the mirin and the same amount of water as soy sauce; squeeze out the air and chill for at least 30 minutes. The yolks will be jammy.

   Add in this stepEggs 2Soy sauce 1¾ tbspMirin 1½ tbsp

   medium heat

2. Chop the onions very finely and cook them in a dry 20 cm pot on medium heat for 15 min, stirring often and adding a tablespoon of water whenever they catch. They are ready when completely soft, jammy and sweet-smelling; this gives the broth doro wat's sweetness and body.

   Add in this stepRed onions 280 g

   medium heat

3. Add two-thirds of the kibbeh (or ghee), the garlic, ginger, berbere and tomato paste and cook on low heat for 2 min, stirring nonstop, until brick red and the fat turns red. Berbere burns easily, so don't turn the heat up.

   Add in this stepNiter kibbeh or ghee 1 tbspGarlic cloves, grated 3Fresh ginger, grated 10 gBerbere spice blend 2 tbspTomato paste 2 tsp

   low heat

4. Cut the chicken into 2 cm pieces, add them and cook on medium-high heat for 3 min to coat them in the paste. Pour in the stock and the rest of the soy sauce, bring to a boil, then lower to medium-low heat and simmer for 15 min, until the chicken is white all the way through (74 °C) and the broth is red and rich. Taste and add a little salt if it needs it.

   Add in this stepBoneless, skinless chicken thighs 300 gChicken stock (low-salt) 850 mlSoy sauce 1¾ tbsp

   medium-high heat→medium-low heat

5. In another pot, bring 3 L of water to a rolling boil on high heat, shake the noodles loose, drop them in and cook for 2 min, stirring with chopsticks (follow the packet if it differs). Drain and shake hard; leftover water dilutes the broth.

   Add in this stepFresh ramen noodles 260 g

   high heat

6. Stir the remaining kibbeh into the broth and slice the spring onions thinly. Put the noodles in warmed bowls, ladle over the broth and chicken, top with the eggs cut in half and scatter with spring onion. Eat straight away, before the noodles go soft.

   Add in this stepNiter kibbeh or ghee ½ tbspSpring onions 2