Recipe of Homemade Beef ramen with ajitsuke tomago
Beef ramen with ajitsuke tomago Recipe
Hello, I'm Joan. Today, we're going to prepare beef ramen with ajitsuke tomago recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Beef ramen with ajitsuke tomago Recipe
Beef ramen with ajitsuke tomago is one of the most favored of current trending meals in the world. It is easy, it's quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Beef ramen with ajitsuke tomago is something that I have loved my whole life.
Beef ramen with ajitsuke tomago is one of the most well liked of current trending meals on earth. It's appreciated by millions daily. It's easy, it is fast, it tastes delicious. Beef ramen with ajitsuke tomago is something that I have loved my whole life. They're fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have beef ramen with ajitsuke tomago using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Beef ramen with ajitsuke tomago:
- Get 2 of nests of ramen egg noodles.
- Make ready 150 g of frying steak.
- Prepare 500 ml of chicken stock.
- Take 1 sheet of Dashi seaweed.
- Prepare 2 teaspoons of miso paste.
- Get 2 of ajitsuke tomago (Japanese pickled eggs pre-made per other recipe).
- Take 1 of small chunk of diced ginger.
- Prepare 1 tablespoon of soy sauce.
- Get 200 g of shiitake mushrooms.
- Get 4 of spring onions chopped.
- Make ready 100 g of baby spinach.
- Take of Sprinkle of black sesame seeds (optional).
- Prepare of Sprinkle of dried tuna flakes (optional).
- Get 1 tablespoon of sesame oil.
Instructions to make Beef ramen with ajitsuke tomago:
- Prepare dashi (seaweed stock) per packet instructions. Mine involved wiping clean the seaweed, soaking it in 3.5 cups of water and refrigerating for 6 hours or so. Then slowly heating seaweed and water to just boiling and discarding the seaweed. Using dashi in a later step..
- Chop steak and vegetables as desired.
- In a new pan, slowly cook chicken stock until simmering/ softly boiling..
- Fry beef in sesame oil and soy sauce with ginger in a separate pan.
- Add vegetables to steak (set some spring onion aside if you want some crunchy vegetables as a topping later).
- Mix miso paste with 150 ml boiling water and add to pan of chicken stock. Also add dashi made in step one..
- Add noodles to boil for 3 to 4 minutes in stock pan. Add steak and vegetables to stock pan. Add baby spinach. Cook together until noodles are tender..
- Remove ajitsuke tomago from moulds and slice in half if desired.
- Serve ramen broth into bowls. Add ajitsuke tomago, black sesame seeds, dried tuna flakes, fresh spring onion and herbs as desired. Season with salt and pepper if necessary..
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