Traditional Japanese Ramen (with beef).
You can have Traditional Japanese Ramen (with beef) using 16 ingredients and 7 steps. Here is how you cook it.
Ingredients of Traditional Japanese Ramen (with beef)
- It's of broth.
- It's 1 1/2 liter of chicken broth.
- It's 1 tbsp of ginger, finely chopped.
- It's 1 tbsp of red pepper, finely chopped (optional, if you like spicy).
- Prepare 2 tbsp of chives, finely chopped.
- It's 2 tbsp of soy sauce.
- It's 4 tbsp of sesame oil.
- It's 2 of garlic cloves, finely chopped.
- It's 4 grams of Hondashi soup stock.
- You need 2 tbsp of scallion tails (finely chopped).
- It's of dish.
- You need 300 grams of Rice ramen.
- You need 4 tbsp of scallions (just the tails), finely chopped.
- It's 1 of Nori (sushi seaweed) cut in small strips (1x3cm).
- You need 2 of thin beef steaks, cut in small pieces.
- You need 200 grams of bean sprouts.
Traditional Japanese Ramen (with beef) instructions
- Prepare all ingredients (chop, cut, etc.).
- Start boiling the chicken broth..
- Meanwhile, heat a pan with the sesame oil, and start cooking the garlic for 1 minute (until golden.) Then add to the pan the soy sauce, 2tbsp of the scallion tails, the chopped chives, the ginger and the red pepper. Cook for ~2 minutes. This will your ramen broth seasoning..
- Pour into the boiling chicken broth the ramen seasoning that you cooked in step 3. Also add the Hondashi soup stock. Keep boiling and stirring the broth for 10 more minutes..
- Meanwhile put the rice ramen in plain boiling water. It will take about 3 or 4 minutes to cook. It should be "al dente." Once cooked, rinse it with cold water to stop the cooking process..
- Prepare the plate: In a deep soup plate put some rice ramen, some 1 tbsp of the remaining scallions, some bean sprouts, 1/4 of the beef and some Nori leave pieces. TIP: try to accommodate these ingredients in the same way for all plates: just looks nice... :).
- Just before serving, pour the prepared broth to fill the plate to serve. Enjoy!.
