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