Traditional Japanese Ramen recipe

It is almost an art to make Ramen perfectly in one of the most famous traditional dishes of Chinese origin and Japanese Cuisine. Japanese chefs spend years perfecting a single dish. Chef Neha Mishra hones her skills while influencing Dubai’s food scene with traditional Japanese noodle soup.

Cooking has always been a passion for Mishra, who used to work in advertising. As her love for the culinary world grew, her dream of becoming a professional in this field grew more and more. Mishra made this dream come true by opening her own restaurant ‘Kinoya’.

On cooking ramen at home, Mishra explains where some people go wrong: “The most common mistake people make when making ramen is probably not paying enough attention to the preparation of the noodle or broth.”

If you want to make your own delicious ramen, here is a shoyu beef ramen recipe for inspiration:

Recipe

Contents

● 200 grams of steak (boneless piece of meat)

● 3 tablespoons Haku Shoyu (Black Garlic Shoyu), divided

● 1 tablespoon of toasted sesame oil

● 4 small spoons of unsalted chicken stock

● 100 grams of whole shiitake mushrooms, stems and caps will be separated

● Half a piece of ginger, cut in half

● One quart of lemongrass (crushed)

● 2 cloves of crushed garlic

● 2 tablespoons of canola oil

● 200 grams Brussels sprouts (cut)

● Half a tablespoon of miso paste (full bodied, for example Muso from Japanese Dark Aged Miso)

● 2 packs of Dark Ramen Noodles, (do not use spice packs)

● 1 tablespoon of rice vinegar

● green onions, thinly sliced

Recipe for ramen:

Combine steak (beef), 1 tablespoon of shoyu, and sesame oil in a sealed bag. Seal the bag, remove all air, and rub gently to make sure the steak is coated with the mixture. Chill in your refrigerator to marinate for at least 2 to 12 hours.

Cook the shiitake stalks, ginger, lemongrass and garlic in a large pot of water until boiling. Reduce the heat and keep warm.

Meanwhile, heat a cast iron skillet on medium-high until very hot. Add the oil, then fry the steak for 4 minutes. Then add Brussels sprouts to the pan in an even layer around the steak. Cook the steak for another 4 minutes over medium heat and remove to a cutting board to rest.

Thinly slice the shiitake caps and add to the pan with the Brussels sprouts.

Cook for 5 minutes, until mushrooms and Brussels sprouts are browned and tender (Brussels sprouts will still be a little tough). Take it in a bowl and set it aside.

Put the miso in a small bowl and add some hot broth; whisk until melted. Keep it aside. Bring the broth to a boil, add the noodles and cook for 4 minutes.

Stir the miso mixture into the saucepan and bring to a simmer, cooking for 2 minutes. Slice the steak and lay it on the noodles, plus add the Brussels sprouts and shiitake.

Remove the vegetables from the pan and mix with the rice vinegar and the remaining 2 tablespoons of shoyu. Arrange in bowls and sprinkle with green onions. Enjoy your meal.

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