Rasta Noodles is an imaginative fusion dish that marries two distinct culinary traditions: the robust and spicy flavors of Caribbean jerk seasoning with the chewy, comforting texture of Japanese udon noodles.

At the heart of many Jamaican dishes is the jerk seasoning—a fiery and aromatic mix of ingredients including allspice, Scotch bonnet peppers, thyme, and garlic. While traditionally used for meats like pork and chicken, jerk seasoning imparts a smoky, spicy, and slightly sweet flavor. The “jerk” in the name refers to the process of poking holes in the meat so the spices permeate more deeply. The braising technique allows the meat to soak up all these flavors while tenderizing, making the chicken incredibly flavorful and succulent.

Originating from Japan, udon noodles are thick, chewy, and white. They’re often served in a mild broth or as part of a stir-fry. Udon noodles have a subtle taste, making them perfect for pairing with bold flavors as they absorb the surrounding sauces and seasonings beautifully.

Marrying the intense flavors of braised jerk-style chicken with the mild and chewy udon noodles creates a delightful contrast. The heat and deep flavors of the jerk seasoning complement the soft, gentle taste and texture of the udon. Furthermore, stir-frying the udon with the braised chicken allows the noodles to absorb the rich jerk sauce, thereby integrating the Caribbean flavors more deeply into the dish.

Fusion dishes like this represent more than just a melding of flavors; they are a testament to how culinary traditions from various parts of the world can come together harmoniously. In a way, they reflect the interconnected world we live in, celebrating the beauty of shared experiences and mutual appreciation.

What do Japanese and Jamaican cuisines have in common?

The hallmark of Japanese cuisine is its dedication to umami, the fifth taste, which can be described as savory. Common ingredients include soy sauce, miso, seaweed, and fish-based products like bonito flakes and dashi. There’s also an appreciation for the intrinsic flavors of ingredients; thus, many dishes are subtly seasoned.

Jamaican cuisine is known for its bold flavors, with the heavy use of spices, herbs, and heat, especially from the Scotch bonnet pepper. Jerk seasoning, curry, allspice, and thyme are a few dominant flavors.

Both countries are island nations, and as such, they’ve developed culinary traditions influenced by their natural resources, particularly seafood. The abundance of fresh fish and other seafood is paramount in both cultures, even if they are prepared and seasoned differently.

Rice is fundamental in both cuisines. In Japan, plain steamed rice or sushi rice is often paired with various dishes, while in Jamaica, rice is frequently served with peas or beans, seasoned with coconut milk and spices.

Both cuisines value robust flavors. While Japanese cuisine is generally milder than Jamaican, they both appreciate heat in different ways. Jamaicans use Scotch bonnet peppers for a fiery kick. Japanese incorporate wasabi, shichimi togarashi (a seven-flavor chili pepper mix), and spicy mustard for heat.

In both cultures, food is more than just sustenance. It’s a means of celebration, gathering, and maintaining strong family and community bonds.

The fusion of Jamaican and Japanese cuisines is about celebrating contrast while finding harmony. It’s about understanding that while jerk seasoning and wasabi come from completely different flavor profiles, they both speak the universal language of food: passion, heritage, and a never-ending pursuit of deliciousness.

Rasta Noodles: Braised Jerk-Style Chicken and Udon Stir-Fry

5 from 1 vote

Course: EditorialCuisine: Jamaican, Japanese, FusionDifficulty: Easy

Servings

servings

Prep time

hour

minutes

Cooking time

hours

Total time

hours

minutes

Ingredients

For the Braised Jerk-Style Chicken
1 whole (4-5 pound) 1 roasting chicken
2 tablespoons 2 vegetable oil
1 cup 1 chicken stock
1/2 cup 1/2 coconut milk
1 cup 1 jerk marinade
1 large 1 white onion, roughly chopped
5 cloves 5 garlic, smashed
2 2 bay leaves
For the Udon Stir-Fry
16 ounces 16 udon noodles
2 tablespoons 2 sesame oil
3 cloves 3 garlic, minced
1 tablespoon 1 ginger, minced
1 1 bell pepper, thinly sliced
1 1 carrot, julienned
1 cup 1 baby corn
2 2 green onions, chopped
1/2 cup 1/2 soy sauce
2 tablespoon 2 fish sauce
2 tablespoons 2 mirin or rice vinegar
1 teaspoon 1 lime juice

Equipment

Dutch ovenBuy here
Chef’s knifeBuy here
Mixing bowlBuy here

Directions

For the Braised Jerk-Style Chicken
In a mixing bowl, combine jerk seasoning, chicken stock, and coconut milk.
Add the chicken to the marinade, ensuring it is fully coated. Allow to marinate for at least 1 hour, preferably longer.
Preheat your oven to 325°F.
In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat. Remove chicken from marinade (reserving the marinade) and sear until browned on all sides.
Once browned, remove the chicken and add the chopped onion and minced garlic to the pan. Drizzle in another tablespoon of vegetable oil. Saute for 2-3 minutes. Stir in the reserved marinade and bay leaves, and bring the mixture to a simmer.
Return the chicken to the pot and add the chicken stock. The liquid should come about halfway up the chicken. You can add more stock or water if necessary.
Cover the pot with its lid and transfer it to the oven. Braise the chicken for about 1.5 to 2 hours, or until the chicken is tender and fully cooked.
Before serving, carve the chicken into desired portions
For the Udon Stir-Fry
In a small bowl, whisk together the soy sauce, fish sauce, mirin, and lime juice. Set aside.
In a large pan or wok, heat the sesame oil over medium-high heat. Add the garlic and ginger and sauté until fragrant.
Add the onions, bell pepper, and baby corn to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften.
Add the udon noodles and sauce. Toss well to combine everything. Cook for 1-2 minutes longer, and then remove from the heat.
Serve your desired portion of braised jerk-style chicken over a bed of noodles. Garnish with additional chopped green onion.
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