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  • Elle Sten

Cayde's Spicy Ramen with Izagani's burden cocktails

Updated: Oct 10, 2022

The quintessential Destiny recipe-Cayde's Spicy Ramen. At least 90% of the reason we bought the official Destiny cookbook as well.

I'll admit I've been rehashing my own ramen and broth supplies all week. I will say this chicken is THE BEST Asian-style chicken and chicken in ramen that I've ever had. Using my leftover spices, preparing chicken this way will make it into my regular rotation.

Rather than using the chicken broth the cokobook calls for, I use my leftover and favorite Tonkatsu broth. You can see my hoemmade purple noodles jusssst peeking out from under the chicken. The recipe calls for packaged ramen noodles, but I can never go back after making my own. Fresh and chewy noodz all the way.

Rather than bacon, I crisped up my leftover pork belly in a skillet and crumbled over the top of my assembled bowl.

Sidenote- USE FRESH BEAN SPROUTS. I used canned. I didn't even bother to check grocery stores for fresh, but as you can see mine have the stemps at the ends and are a translucent yellow-white. If you want the pretty white and crisp bean sprouts shown in the cookbook, GET FRESH!

Ramen Recipe:
Prepare chicken, 6 thighs OR 3 breasts (my substitution, I always have frozen breasts on hand and since my pregnancy cannot handle dark meat still.)
3 TBSP Schimi Togarashi [2 oranges, zested, 1 tsp Sichuan peppercornsm 1 tsp black peppercorns, 1/3 cup red pepper flakes, 2 tsp white sesame seeds, 2 tsp black sesame seeds, 1 sheet nori (I omitted because I hate seaweed), 2 tsp garlic powder.]
Heat 2 tsp canola oil in a skillet and cook about 5 minutes until cooked all the way through. Work in batches if needed for size of pan. Set aside.
Prepare broth, recipe calls for their proprieatary Dashi Stock, but any broth of choice will work. As I mentioned, I used my Tonkatsu broth because I can't get enough of the creamy gelatenmeous stuff!
3 dried shitake mushrooms plus 10 fresh sliced shitake mushrooms, stems removed.
5 cl;oves garlic, minced
1.5 cups kimchi, cut into bite-sized pieces
1 TBSP gochujang
3TBSP red miso
3 TBSP soy sauce
salt and pepper
I added ingredients called for to my existing tonkatsu broth and HOLY. CRAP. It amped it up to such a spicy and umami next-level broth. These additions are a MUST.

Spoon broth over noodles, and add accompiniments.
The recipe calls for nori, optional, which as stated I ommited because I hate seaweed.
6 slices bacon, cooked and chopped (or crumbled pork belly like I did.)
4 Ajitsuke Tamago, cut in half
3 scallions sliced
Bean sprouts (go fresh, don't be like me!)
Hot sauce

I rely on this ramen bowl set!

This ramen was FIRE. With the addition of red miso, you can't go wrong. I love that I could easily adapt this to make for a crowd, or in large batches to freeze minus the toppings.

Cocktail Recipe:
I so appreciate the overlap and usage of the ingredients in this cookbook. With my leftover sake from the egg marinade, I had plenty to infuse for the base of Izasnagi's burden cocktail.

1/2 cup sake
1-inch piuece ginger, peeled and sliced
3 sprigs fresh cilantrom plus additional sprig for garnish
2 TBSP lime juice
1/2 cup ginger beer
Lime slices for garnish

Combine sake, ginger, cucumber, and cilantro in an airtight container. Plave ion the refrigerator for at least 6 hours to infuse and up to 3 days.
Fill 2 small glasses with ice. Split the infused sake between both. Add the lime juice and ginger beer to each. Garnish with lime slices and cilantro leaves.
This cocktail is a perfect umami accompaniment to the ramen. That being said, it is a savory cocktail and not really my taste. My husband downed his and finished mine, he said it was right up his alley. Definitely easy enough to make, pairs perfectly to cool off from the spicy ramen.



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