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Cooking time
50 min
Difficulty
Easy
Puntuation
5/5
Instructions:
- Cut the ham into medium-sized cubes. Set aside.
- Peel and cut the onions into medium-sized cubes (mirepoix). Set aside.
- Peel and slice the leeks and spring onions. Set aside.
Cut the shiitake mushrooms into julienne strips. Set aside. - Cover the bones with water in a saucepan and bring to the boil (blanch). Remove the bones and discard the water. Set aside.
- Heat a little oil in a pan and brown the onions with the leeks over a medium heat.
- Add 3L of mineral water together with the blanched bones. Cover and simmer the stock for 3 hours. Remove the foam and impurities during cooking.
- Strain the stock and, when it is at room temperature, leave to stand for 1 hour in the fridge. Set aside.
- Boil the eggs for 8-10 minutes over medium heat. Cool, peel, cut in half and set aside.
- Boil the ham bone broth in a saucepan and add the shiitake mushrooms, noodles, spring onion and diced ham. Cook together for 5 minutes over a medium heat.
- To serve, place a base of noodles with the shiitake mushrooms, spring onion, diced ham and a hard-boiled egg in a deep dish. Add the hot ham bone broth with a jug and sprinkle black sesame and chopped chives on top.
At Iberic Box Learn we offer you incredibly delicious recipes, as well as advice, tips and everything you need to know to enjoy a good ham.
Ingredients
1 kg of Iberic Box ham bones
120 g Iberic Box 50% Iberian bred cebo ham in cubes
2 onions
2 leeks
200 g Chinese noodles
1 spring onion
100 g shiitake mushrooms
4 eggs
Mineral water
Black sesame
Chives
olive oil
Salt
Black pepper
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