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Beef ramen with ajitsuke tomago
Beef ramen with ajitsuke tomago

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We hope you got benefit 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 achieve that.

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

Homemade ajitsuke tamago, homemade egg noodles, even homemade beef (kinda!) Ajitsuke Tamago (味付け卵), better known as ramen eggs, are first soft-boiled before being marinated in a sweet and savory broth. These flavorful soft-boiled eggs used as a ramen topping are called Ajitsuke Tamago (味付け卵) in Japan, which literally means "seasoned egg." Luxuriously gelatinous yolks of the ramen egg, aka ajitsuke tamago, are worth getting excited over. They add a firmer texture and seasoning to the whites, as well as mamking the yolks much more mesmerizing and jammy. A ramen equipment supply company, Eureka, has been conducting ramen making classes for a year now. Topics include how the make the noodles, broth, egg and charsiu.

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