Pressure Cooker Rabbit Ramen
Wondering what to do with leftover rabbit pieces from my Braised Rabbit with Charred Carrots? Or maybe you just want to experiment with the mild flavor of this highly sustainable meat?
Make this high-speed rabbit ramen broth in a pressure cooker to get hours-long flavor extracted in under an hour.
The broth couldn’t be easier, if you have the key ingredients you can often find kombu and bonito flakes in the special Asian food section of your local grocery store; otherwise, you may have to trek to a specialty store like Whole Foods or an Asian market. You can use whatever fresh veggies you have lying around in your fridge to garnish this rich broth once it is finished, and I even just used a classic package of ramen noodles I had stuffed in the back of my pantry (no seasonings). Easy-peasy!
Just roughly chop all the broth vegetables, sear the rabbit pieces and put everything in the pressure cooker and let it work its time-altering magic.
After just 45 minutes in the pressure cooker, you have a rich, complex broth. This same method would work great if you need chicken or beef broth in a hurry just make sure to check your pressure cookers manual to ensure you know the minimum and maximum amounts of liquid allowed in your vessel.
Dont let any of that rabbit go to waste retrieve the broth pieces after straining and shred off any small bits of meat to add to the final dish. I like to add items like shredded cabbage, thinly sliced carrots or chopped bok choy to my bowl of ramen, but feel free to get creative with whatever you have on hand (I had frozen gyoza and not much else the day I made mine!)
If you don’t have access to rabbit, substitute pork ribs, beef short ribs or even chicken thighs for other classic ramen versions. The pressure cooker makes deeply flavored ramen an accessible meal for lunch or dinner on these last few cold days of spring!
- Leftover pieces of rabbit (or whole rabbit cut into pieces, if not leftover)
- 1 slice thick cut bacon
- 2 large carrots, roughly chopped
- 1/2 onion roughly chopped
- 1/2 leek, roughly chopped
- 1 clove garlic, quartered
- 1 inch knob ginger
- 1 cup shitake mushrooms (or 1 Tbsp anchovy paste)
- 3 sheets kombu
- 1/4 cup bonito flakes
- 1/4 cup soy sauce
- Splash of mirin (appx 1 Tbsp)
- Splash of rice vinegar
- 1 Tbsp kosher salt
- 8 cups water
- Olive oil
- Ramen noodles (1/2 package or 1 oz per 2 cups broth)
- Shredded rabbit meat
- Shredded cabbage, red or Napa
- Baby bok choy
- Sliced scallions
- Thinly sliced carrots
- Soft boiled egg/poached egg
- Snow peas
- Heat a drizzle of olive oil in a 6 -8 quart pressure cooker.
- Pat the rabbit pieces dry, then sear until browned on one side.
- When browned, pour 1 cup of your water into bottom of pan to deglaze. Scrape up any browned bits.
- Add all other ingredients (and remaining 7 cups water) to pressure cooker.
- Follow your pressure cooker’s directions – for my Fagor Duo, I locked the lid, set the knob to high pressure, and brought the pot up to boil until steam beings to release through the valve. Reduce the heat to keep a gentle, steady flow of steam coming through the valve and set a timer for 45 mins.
- After 45 mins, release steam. When steam is released, strain stock into a large container (enough to hold at least 6 cups liquid).
- Pull out the rabbit parts from the strained ingredients and shred off any meat, reserving to use as a ramen garnish.
- Cool and store.
- Pour 2 cups broth for each serving into a saucepan to reheat. When boiling, add ramen noodles (and potstickers, if using) to broth. Cook until tender, approximately three minutes. Pour into bowls, then garnish with desired ingredients.