Recipe of Any-night-of-the-week Beef ramen with ajitsuke tomago

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, beef ramen with ajitsuke tomago. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Beef ramen with ajitsuke tomago is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Beef ramen with ajitsuke tomago is something which I have loved my entire life.

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. A few hours in a marinade, and you'll get an egg with a delightfully sweet-and-salty flavor on its outer layer.

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

To see eggs usually found in Japanese ramen with Taiwanese beef noodle soup sounds like a heavenly. Japanese Egg Sandwich, Tamago Sando Recipe &… 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. Jammy Ramen Eggs (Ajitsuke Tamago) - These are sweet, salty and rich with plenty of umami flavor.

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.

When I shared my Traditional Shoyu Ramen with you all, you guys were dying to know how I made my ramen egg so perfect. Jammy Ramen Eggs (Ajitsuke Tamago) - These are sweet, salty and rich with plenty of umami flavor. Sweet, salty and rich with plenty of umami flavor - these jammy Ramen Eggs (Ajitsuke Tamago) are simple, versatile and perfect in your ramen bowl, or any other way you eat. 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.

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