Back in 2014 Rising Sun popped up in the back streets of Newtown, pairing piping hot bowls of ramen with a motorcycle workshop, filling that uniquely ramen-and-bike-shaped hole in our lives we didn’t even know we had. In 2016 the sun rose again, now in their permanent home in the old Mitre 10 just behind King Street. And the good people of Sydney have rewarded all their hard work by SMAC’ing them with the title of Best Eats in FBi Radio’s 2016 Sydney Music Art & Culture awards.
We couldn’t be happier for them—nicest guys in the business! Admittedly, a motorbike workshop serving ramen is a niche field, but these guys are definitely the nicest in it. We wanted to say congratulations, and what better way then by asking Nick from Rising Sun to give away the secrets to their successful business. Or at least, one of them—this recipe for delicious beery pippies...
Real Ale, Bacon & Pippie Ramen
This is a home cooking adaptation of a recipe we did for one of our night ramen specials. If you don’t want to use pippies, black mussels would work just as well. And, if you wanted something super quick, you could skip the ramen bit altogether and just eat the clams with crusty bread and your greedy fingers.
For four people you’ll need:
4 rashers of smoky bacon, chopped
1 large brown onion, diced
6 cloves garlic, sliced
3 long red chillies, chopped
100ml olive oil
1 tbsp Old Bay seasoning
2 cans Young Henrys Real Ale (half a can for the recipe and a can and a half to drink while you’re cooking)
2 litres of really good, preferably homemade, chicken stock
(if anyone wants the Rising Sun Workshop recipe for this soup, drop us an email and I’ll send it through)
4 portions of ramen noodles
(finding good quality, fresh ramen noodles at the shops is hard. If you’ve got a specialty Japanese grocer in your neighbourhood you might be in luck, otherwise lo mien noodles from most Asian grocers are not a bad substitute).
1 cup Panko breadcrumbs
2 cloves garlic
1 small red chilli
Grated zest of 1 lemon
Handful of parsley chopped
Bit of oil
Pinch of salt
Handful of chopped shallot
Get the Panko crumbs out of the way by frying the garlic and chilli in a bit of oil. When it smells good, add the Panko and stir it up, toasting the crumbs and covering everything in tasty bits, add more oil if you need to. Stir through the lemon, parsley, shallot and salt. That’s done, set the crumbs aside for later.
Use a medium saucepan to slowly cook the bacon rendering out the smoky fat before adding onion, garlic, chilli oil and butter, cooking slowly until it’s all a broken down delicious mush.
We’re approaching go time, so get the stock hot, the water for your noodles boiling, your bowls out and ready, table set, mates sorta nearby. You need to get everything together as quick as you can, there’s nothing worse than soggy noodles.
Get a new pan with a lid really pretty hot on the stove. Throw the pippies in, they’ll make a bit of noise, chuck in half a can of beer and jam on the lid. This should be bubbling and steaming away quite aggressively. Give the pan a shake from time to time to keep things moving, it’ll also help you look like a pro. After a minute the shells should have opened, if not, jam the lid on and keep going. Now combine the pippies with all their beery juices to your onion bacon mess and toss to combine.
You’ve got it from here. Soup in the bowls, noodles in the soup, pippies on the noodles and crumbs on the pippies. Eat, drink, laugh, etc.