I ran across this recipe on Reddit. Veggie fat is a vegetarian base for cooking instead of using pork or beef infused oil or broth. In the thread, OP was trying to replicate vegetable fat from Ivan’s Ramen in NYC and asked if anyone else had tried to do the same. The chef from the restaurant gives his actual recipe for the broth since OP tried so hard to replicate it. Link here.
Recipe from a popular NYC restaurant was something I was going to try. My neighbor’s are vegetarian and I thought that it would be nice to make something like this for them. It’s probably been 6 months since I mentioned that I would make this for them so I figured today would be the day.
Ivan Ramen’s Vegetable Fat
18g kombu powder
6g aonori
6g chipotle powder
1L canola oil
100g whole peeled garlic cloves.
[–]platinumchefExecutive chef 4370 points
Love your dedication. I’m Ivan’s chef and wanted to fill you in on the vegetable fat. Let’s make 1L of product. Ingredients needed: 18g kombu powder, 6g aonori, 6g chipotle powder, 1L canola oil, 100g whole peeled garlic cloves.
Using a heavy bottomed pot add canola and garlic and cook over low heat until garlic is beyond tender but do not allow caramelization.
Remove from heat and strain garlic. Reserve garlic for another use. Allow oil to cool and add remaining ingredients to oil. Use an immersion blender to disperse dry ingredients. Allow to sit 24 hours before use. Contents will settle so stir really well before using.
Half the god damn problem with this is getting the seaweed. Kombu, which I’ve used to make broth is insanely easy to find. Aonori (or green laver) on the other hand, it’s a pain and expensive to buy online. It’s a staple in Japanese cooking. I found a Japanese grocery close to my work and headed there to find it. I spent 10 minutes looking for it and had to ask for help. If you look at the picture of the seaweeds I bought, it’s the only one completely covered in chinese characters, to the right. Hence my problem finding it.
The wakami is for Hawaiian Poke Salad, the kombu/konbu is used for dashi broth and the oil I’ll be making, the last is the aonori seaweed or green laver.
I measured out the garlic and canola oil and threw it in a pot on medium low. While that was slow cooking I measured out the seaweeds and chipotle peppers to throw into a bullet mixer to make powder.
Took a few minutes to make the powder but it worked really well.
Didn’t finish this post but I gave it all to my neighbors and they loved it. I never even tried it out. Should make a batch for myself.
The Copy Cat Chef 