Recipe: Yummy Beef ramen with ajitsuke tomago

Beef ramen with ajitsuke tomago. Great recipe for Beef ramen with ajitsuke tomago. You can do this with or without the dashi. Cook together until noodles are tender." - "Remove ajitsuke tomago from moulds and slice in half if desired" - "Serve ramen broth into bowls.

Beef ramen with ajitsuke tomago step by step Prepare dashi (seaweed stock) per packet instructions. Beef ramen with ajitsuke tomago step by step. Prepare dashi (seaweed stock) per packet instructions. You can have Beef ramen with ajitsuke tomago using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Beef ramen with ajitsuke tomago

It's of nests of ramen egg noodles.
You need of frying steak.
It's of chicken stock.
Prepare of Dashi seaweed.
It's of miso paste.
Prepare of ajitsuke tomago (Japanese pickled eggs pre-made per other recipe).
Prepare of small chunk of diced ginger.
Prepare of soy sauce.
You need of shiitake mushrooms.
You need of spring onions chopped.
It's of baby spinach.
Prepare of Sprinkle of black sesame seeds (optional).
Prepare of Sprinkle of dried tuna flakes (optional).
It's of sesame oil.

Then slowly heating seaweed and water to just boiling and discarding the seaweed. Using dashi in a later step. In a small saucepan over high heat, add the the soy sauce, mirin fu and dashi stock, and stir to combine. There are a lot of things to love about ramen, but my favorite part is always the soft-boiled egg.

Beef ramen with ajitsuke tomago step by step

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..

A lot of people (my husband) like to eat it right away because they're too excited to wait, but I love to leave mine until halfway through the meal or more, letting it. Ramen eggs (or Ajitsuke Tamago, or Ajitama) are one of the most popular ramen toppings. They add a nice soft bite and some additional flavors to the bowl. At its core, the recipe for ramen eggs is fairly simple - it's a soft boiled egg that is marinated in seasoning. The seasoning can be anything really.