Beef ramen with ajitsuke tomago
Beef ramen with ajitsuke tomago

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, beef ramen with ajitsuke tomago. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Beef ramen with ajitsuke tomago is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Beef ramen with ajitsuke tomago is something that I have loved my whole life. They are fine and they look wonderful.

With ajitsuke tamago, there's another culprit: salt. We all know that salt can have a powerful effect on food, right? In the case of bacon or ham, for instance, salt not So it is with ajitsuke tamago.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook beef ramen with ajitsuke tomago using 14 ingredients and 9 steps. Here is how you can achieve that.

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

Ground Beef Curry Recipe & Video. When I shared my Traditional Shoyu Ramen with you all, you guys were dying to know how I made my ramen egg so perfect. We teach you how to make the perfect Ramen Egg marinated in soy and mirin with a custard-like yolk. To serve, slice in half and serve with ramen.

Steps 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.

Ramen Eggs, also called Nitamago, Ajitama, or Ajitsuke-tamago, are savory soft-boiled eggs with creamy runny egg yolk, known as Ramen topping. 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. Ajitsuke Tamago - perfect eggs IMO. Something I whipped up the other day.

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