Beef and Shiitake Ramen
Ingredients
- 400 gBeef sirloin (thinly sliced)
- 400 gramen noodles
- 1.5 Ldashi stock
- 100 mlsoy sauce
- 50 mlSake or rice alcohol
- 4 pcEgg
- 200 gshiitake mushroom (sliced)
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 2 tbspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 50 mlmirin
Method
A dark, deep broth defined by dashi and soy umami. The beef stays tender to the bite, paired with supple noodles and a soft-boiled egg with a runny yolk that coats everything.
- 1
Mince the garlic and slice the shiitakes. In a large pot, heat the sesame oil and sauté the garlic with the ginger powder until fragrant. Add the mushrooms and let them brown slightly.
- 2
Add the dashi broth, soy sauce, sake, and mirin. Bring to a simmer. Let infuse over low heat so the flavors concentrate; the liquid should remain clear, do not bring to a rolling boil.
- 3
Plunge the eggs into boiling water for exactly 6 minutes, then cool them immediately in ice water to stop the cooking. In another pot, cook the ramen noodles according to the package instructions so they remain firm (al dente).
- 4
Slice the sirloin into thin strips. In a very hot pan, sear the meat quickly with a drop of oil to get a brown crust while keeping the center rare. The meat will finish cooking gently in the hot broth.
- 5
Divide the noodles into deep bowls. Pour the hot broth over them. Arrange the beef strips, a peeled half-egg, and finish with the sliced green onion for freshness.
Frequently asked questions
How do you get this dish right?
- Do not boil the dashi too hard, it makes the broth cloudy and bitter.
- For perfect eggs, use room temperature eggs to prevent them from cracking in hot water.
How long does this dish keep?
Store the broth and toppings separately in the refrigerator for 48 hours. Do not store the noodles in the broth, they will become soggy.
