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We hope you got benefit from reading it, now let’s go back to beef ramen with ajitsuke tomago recipe. To cook beef ramen with ajitsuke tomago you only need 14 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Beef ramen with ajitsuke tomago:
- Prepare 2 nests of ramen egg noodles
- Use 150 g frying steak
- Get 500 ml chicken stock
- Prepare 1 sheet Dashi seaweed
- Get 2 teaspoons miso paste
- Take 2 ajitsuke tomago (Japanese pickled eggs pre-made per other recipe)
- Use 1 small chunk of diced ginger
- You need 1 tablespoon soy sauce
- Prepare 200 g shiitake mushrooms
- Provide 4 spring onions chopped
- You need 100 g baby spinach
- You need Sprinkle of black sesame seeds (optional)
- You need Sprinkle of dried tuna flakes (optional)
- You need 1 tablespoon sesame oil
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.
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