Simple Way to Prepare Award-winning Beef ramen with ajitsuke tomago
date: 2020-05-31T00:19:06.682Z
image: https://img-global.cpcdn.com/recipes/68a293fc5c5cc736/751x532cq70/beef-ramen-with-ajitsuke-tomago-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/68a293fc5c5cc736/751x532cq70/beef-ramen-with-ajitsuke-tomago-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/68a293fc5c5cc736/751x532cq70/beef-ramen-with-ajitsuke-tomago-recipe-main-photo.jpg
author: Bertie Walsh
ratingvalue: 4.2
reviewcount: 24520
recipeingredient:
- "2 nests of ramen egg noodles" - "150 g frying steak" - "500 ml chicken stock" - "1 sheet Dashi seaweed" - "2 teaspoons miso paste" - "2 ajitsuke tomago Japanese pickled eggs premade per other recipe" - "1 small chunk of diced ginger" - "1 tablespoon soy sauce" - "200 g shiitake mushrooms" - "4 spring onions chopped" - "100 g baby spinach" - " Sprinkle of black sesame seeds optional" - " Sprinkle of dried tuna flakes optional" - "1 tablespoon sesame oil"
recipeinstructions:
- "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."
categories:
- Recipe
tags:
- beef - ramen - with
katakunci: beef ramen with
nutrition: 278 calories
recipecuisine: American
preptime: "PT21M"
cooktime: "PT38M"
recipeyield: "2"
recipecategory: Lunch
---
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, beef ramen with ajitsuke tomago. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Beef ramen with ajitsuke tomago is one of the most favored of current trending meals on earth. It's enjoyed by millions every day. It is simple, it's quick, it tastes yummy. Beef ramen with ajitsuke tomago is something that I've loved my whole life. They are fine and they look wonderful.
You can do this with or without the dashi. Here is how you cook it. Ingredients of Beef ramen with ajitsuke tomago. Beef Ground Beef Curry Recipe & Video.
To begin with this recipe, we must first 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:
1. Prepare 2 nests of ramen egg noodles 1. Prepare 150 g frying steak 1. Take 500 ml chicken stock 1. Take 1 sheet Dashi seaweed 1. Take 2 teaspoons miso paste 1. Get 2 ajitsuke tomago (Japanese pickled eggs pre-made per other recipe) 1. Get 1 small chunk of diced ginger 1. Prepare 1 tablespoon soy sauce 1. Take 200 g shiitake mushrooms 1. Take 4 spring onions chopped 1. Make ready 100 g baby spinach 1. Get Sprinkle of black sesame seeds (optional) 1. Get Sprinkle of dried tuna flakes (optional) 1. Make ready 1 tablespoon sesame oil
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. For my Ajitsuke Tamago, I normally like to use the braising liquid leftover from when I make Pork Belly Kakuni.
##### 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. 1. Chop steak and vegetables as desired 1. In a new pan, slowly cook chicken stock until simmering/ softly boiling. 1. Fry beef in sesame oil and soy sauce with ginger in a separate pan 1. Add vegetables to steak (set some spring onion aside if you want some crunchy vegetables as a topping later) 1. Mix miso paste with 150 ml boiling water and add to pan of chicken stock. Also add dashi made in step one. 1. 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. 1. Remove ajitsuke tomago from moulds and slice in half if desired 1. 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.
I prefer soft boiled eggs, while my husband likes hard boiled eggs for an on-the-go. For my Ajitsuke Tamago, I normally like to use the braising liquid leftover from when I make Pork Belly Kakuni. While the liquid tends to make for an ultra-flavorful brine, it has one particular main downside: you have to make kakuni ahead of you can make the egg. Which is why most recipes use a. 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.
So that is going to wrap this up with this special food beef ramen with ajitsuke tomago recipe. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/68a293fc5c5cc736/751x532cq70/beef-ramen-with-ajitsuke-tomago-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/68a293fc5c5cc736/751x532cq70/beef-ramen-with-ajitsuke-tomago-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/68a293fc5c5cc736/751x532cq70/beef-ramen-with-ajitsuke-tomago-recipe-main-photo.jpg
author: Bertie Walsh
ratingvalue: 4.2
reviewcount: 24520
recipeingredient:
- "2 nests of ramen egg noodles" - "150 g frying steak" - "500 ml chicken stock" - "1 sheet Dashi seaweed" - "2 teaspoons miso paste" - "2 ajitsuke tomago Japanese pickled eggs premade per other recipe" - "1 small chunk of diced ginger" - "1 tablespoon soy sauce" - "200 g shiitake mushrooms" - "4 spring onions chopped" - "100 g baby spinach" - " Sprinkle of black sesame seeds optional" - " Sprinkle of dried tuna flakes optional" - "1 tablespoon sesame oil"
recipeinstructions:
- "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."
categories:
- Recipe
tags:
- beef - ramen - with
katakunci: beef ramen with
nutrition: 278 calories
recipecuisine: American
preptime: "PT21M"
cooktime: "PT38M"
recipeyield: "2"
recipecategory: Lunch
---
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, beef ramen with ajitsuke tomago. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Beef ramen with ajitsuke tomago is one of the most favored of current trending meals on earth. It's enjoyed by millions every day. It is simple, it's quick, it tastes yummy. Beef ramen with ajitsuke tomago is something that I've loved my whole life. They are fine and they look wonderful.
You can do this with or without the dashi. Here is how you cook it. Ingredients of Beef ramen with ajitsuke tomago. Beef Ground Beef Curry Recipe & Video.
To begin with this recipe, we must first 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:
1. Prepare 2 nests of ramen egg noodles 1. Prepare 150 g frying steak 1. Take 500 ml chicken stock 1. Take 1 sheet Dashi seaweed 1. Take 2 teaspoons miso paste 1. Get 2 ajitsuke tomago (Japanese pickled eggs pre-made per other recipe) 1. Get 1 small chunk of diced ginger 1. Prepare 1 tablespoon soy sauce 1. Take 200 g shiitake mushrooms 1. Take 4 spring onions chopped 1. Make ready 100 g baby spinach 1. Get Sprinkle of black sesame seeds (optional) 1. Get Sprinkle of dried tuna flakes (optional) 1. Make ready 1 tablespoon sesame oil
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. For my Ajitsuke Tamago, I normally like to use the braising liquid leftover from when I make Pork Belly Kakuni.
##### 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. 1. Chop steak and vegetables as desired 1. In a new pan, slowly cook chicken stock until simmering/ softly boiling. 1. Fry beef in sesame oil and soy sauce with ginger in a separate pan 1. Add vegetables to steak (set some spring onion aside if you want some crunchy vegetables as a topping later) 1. Mix miso paste with 150 ml boiling water and add to pan of chicken stock. Also add dashi made in step one. 1. 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. 1. Remove ajitsuke tomago from moulds and slice in half if desired 1. 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.
I prefer soft boiled eggs, while my husband likes hard boiled eggs for an on-the-go. For my Ajitsuke Tamago, I normally like to use the braising liquid leftover from when I make Pork Belly Kakuni. While the liquid tends to make for an ultra-flavorful brine, it has one particular main downside: you have to make kakuni ahead of you can make the egg. Which is why most recipes use a. 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.
So that is going to wrap this up with this special food beef ramen with ajitsuke tomago recipe. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!