Beef ramen with ajitsuke tomago
Beef ramen with ajitsuke tomago

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, beef ramen with ajitsuke tomago. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Beef ramen with ajitsuke tomago is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Beef ramen with ajitsuke tomago is something that I have loved my entire life.

Beef ramen with ajitsuke tomago instructions. Prepare dashi (seaweed stock) per packet instructions. Then slowly heating seaweed and water to just boiling and discarding the seaweed. Using dashi in a later step.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook beef ramen with ajitsuke tomago using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Beef ramen with ajitsuke tomago:
  1. Make ready 2 nests of ramen egg noodles
  2. Take 150 g frying steak
  3. Make ready 500 ml chicken stock
  4. Get 1 sheet Dashi seaweed
  5. Make ready 2 teaspoons miso paste
  6. Take 2 ajitsuke tomago (Japanese pickled eggs pre-made per other recipe)
  7. Get 1 small chunk of diced ginger
  8. Get 1 tablespoon soy sauce
  9. Take 200 g shiitake mushrooms
  10. Prepare 4 spring onions chopped
  11. Make ready 100 g baby spinach
  12. Take Sprinkle of black sesame seeds (optional)
  13. Prepare Sprinkle of dried tuna flakes (optional)
  14. Get 1 tablespoon sesame oil

Beef ramen with ajitsuke tomago step by step. Prepare dashi (seaweed stock) per packet instructions. Then slowly heating seaweed and water to just boiling and discarding the seaweed. Using dashi in a later step.

Steps to make Beef ramen with ajitsuke tomago:
  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.

Then slowly heating seaweed and water to just boiling and discarding the seaweed. Using dashi in a later step. 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." categories: - Recipe tags: - beef.

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