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Sweet soy sauce beef ramen
Salty 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.
Course
Main Course
Cuisine
Japanese fusion
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
people
Author
Connie Veneracion
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.