Sweet Shoyu Beef Ramen
Recipe bySalty sweet broth, greens, beef, noodles, kamaboko and raw egg. Think sukiyaki but simpler because this instant ramen hack has fewer ingredients. Mushrooms (shimeji and enoki, especially) are good additions.
Ingredients
- 2 packs instant ramen (any flavor)
- 2 tablespoons Japanese soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 teaspoon sugar
- spinach enough for two bowls
- 200 grams sirloin thinly sliced
- 6 to 8 slices kamaboko (frozen fish cake available in Japanese groceries) thawed
Instructions
- Cook the noodles in boiling water, drain, dump in a bowl of iced water (to prevent them from turning soggy) and drain again.
- Divide the noodles between two bowls.
- In a pot, boil two and ahalf cups of water and stir in the powdered seasoning from the packets of instant ramen.
- Pour in the soy sauce, sake and mirin. Stir in the sugar. Boil gently, uncovered, for two to three minutes.
- Taste the broth. If too bland, add more salt or soy sauce and sugar to get a good balance.
- Drop the spinach into the boiling broth and leave to wilt (about a minute).
- Scoop out, divide into two portions and arrange beside the noodles in the bowls.
- Drop the beef into the broth, cook until the meat changes color then scoop out.
- Divide the meat into two portions and arrange in the bowls with the noodles and spinach.
- Arrange the kamaboko slices in the bowls.
- Crack an egg on top of the noodles.
- Pour very hot broth into the bowls.
- Top with whatever garnish came in the packets of instant noodles (ours had fried shallots and garlic oil).
- Serve your sweet shoyu beef ramen immediately.