Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, beef ramen with ajitsuke tomago. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
An important component of a good bowl of ramen is the ramen egg, aka ajitsuke tamago, which is a marinated boiled egg, a seasoned egg. The eggs are boiled until somewhere between a soft boil and a hard boil where the whites are set and the yolks are partially set, custard like, rather than runny or hard. Great recipe for Beef ramen with ajitsuke tomago.
Beef ramen with ajitsuke tomago is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Beef ramen with ajitsuke tomago is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook beef ramen with ajitsuke tomago using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Beef ramen with ajitsuke tomago:
- Get 2 nests of ramen egg noodles
- Get 150 g frying steak
- Prepare 500 ml chicken stock
- Prepare 1 sheet Dashi seaweed
- Get 2 teaspoons miso paste
- Prepare 2 ajitsuke tomago (Japanese pickled eggs pre-made per other recipe)
- Prepare 1 small chunk of diced ginger
- Get 1 tablespoon soy sauce
- Get 200 g shiitake mushrooms
- Take 4 spring onions chopped
- Make ready 100 g baby spinach
- Make ready Sprinkle of black sesame seeds (optional)
- Take Sprinkle of dried tuna flakes (optional)
- Take 1 tablespoon sesame oil
My simple marinade for these ramen eggs includes mirin, soy sauce and one non-traditional secret ingredient! Ajitsuke tamago are soft boiled and marinated eggs that are typically eaten with ramen or other foods. A ramen egg is a soft boiled egg and then marinated with a blend of soy sauce, dashi, sugar, mirin, and sake for a few days in the refrigerator. Prepare an ice bath by adding ice into a large bowl filled with cold water.
Steps 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.
In a mixing bowl, combine the soy sauce, mirin and water. They are easy to make, and are packed with flavor. Ramen eggs are a staple in our fridge. It's not so much that we always eat ramen eggs, but we always eat eggs. I prefer soft boiled eggs, while my husband likes hard boiled eggs for an on-the-go.
So that is going to wrap it up for this special food beef ramen with ajitsuke tomago recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
