Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, beef ramen with ajitsuke tomago. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Beef ramen with ajitsuke tomago. You can do this with or without the dashi. Prepare an ice bath by adding ice into a large bowl filled with cold water.
Beef ramen with ajitsuke tomago is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Beef ramen with ajitsuke tomago is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Get 2 nests of ramen egg noodles
- Take 150 g frying steak
- Make ready 500 ml chicken stock
- Prepare 1 sheet Dashi seaweed
- Make ready 2 teaspoons miso paste
- Make ready 2 ajitsuke tomago (Japanese pickled eggs pre-made per other recipe)
- Prepare 1 small chunk of diced ginger
- Take 1 tablespoon soy sauce
- Take 200 g shiitake mushrooms
- Take 4 spring onions chopped
- Prepare 100 g baby spinach
- Make ready Sprinkle of black sesame seeds (optional)
- Take Sprinkle of dried tuna flakes (optional)
- Prepare 1 tablespoon sesame oil
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. But Ramen Eggs (Ajitsuke Tamago) have always been my favorite! They are easy to make, and are packed with flavor.
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.
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. Ajitsuke tamago is a Japanese, marinated, soft-boiled egg. It's delicious on every kind of ramen and with about everything else.
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