Beef ramen with ajitsuke tomago
I was longing to have an authentic Japanese ramen after our trip in April 2017 and created this recipe from an amalgamation of a few different recipes.
You can do this with or without the dashi. Dashi takes about 6 hours to prepare, otherwise ramen takes under an hour to make.
Beef ramen with ajitsuke tomago
I was longing to have an authentic Japanese ramen after our trip in April 2017 and created this recipe from an amalgamation of a few different recipes.
You can do this with or without the dashi. Dashi takes about 6 hours to prepare, otherwise ramen takes under an hour to make.
Open in Cookpad AppSteps
- 1
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.
- 2
Chop steak and vegetables as desired
- 3
In a new pan, slowly cook chicken stock until simmering/ softly boiling.
- 4
Fry beef in sesame oil and soy sauce with ginger in a separate pan
- 5
Add vegetables to steak (set some spring onion aside if you want some crunchy vegetables as a topping later)
- 6
Mix miso paste with 150 ml boiling water and add to pan of chicken stock. Also add dashi made in step one.
- 7
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.
- 8
Remove ajitsuke tomago from moulds and slice in half if desired
- 9
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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