Name: Shoyu beef and Chinese leaf ramen
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 30 ml/2 tbsp dark soy sauce; 30 ml/2 tbsp tamari soy sauce; 400 g/14 oz fresh ramen noodles; 1.75 litres/3 pints/7½ cups chicken stock; 15 ml/1 tbsp light soy sauce; 400 g/14 oz rump steak; pinch of salt; 15 ml/1 tbsp mirin; 10 ml/2 tsp mirin; 15 ml/1 tbsp of sunflower oil, or as needed to fry; 30 ml/2 tbsp sesame oil; pinch of salt and ground black pepper; about ½ head of Chinese leaves/cabbage, shredded; 2–3 spring onions/scallions, green tops only, finely sliced; 2 garlic cloves, peeled and grated; pinch of Japanese chilli powder (nanami togarashi) or dried chilli flakes; 1 sheet of nori seaweed, broken into pieces; pinch of black sesame seeds

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

This pure-tasting ramen dish uses a light stock base made from chicken rather than pork or beef, since this allows the flavour of the finely sliced beef and the delicate taste of the Chinese leaf to shine through. Seaweed adds to the umami notes, as well as contributing briny salinity.

Ingredients

For the base

1.75 litres/3 pints/7½ cups chicken stock

Method

First, prepare the beef. Put the steak on a plate, mix together the soy sauce, mirin, salt and pepper, and pour it over the steak. Turn to coat.
Heat the sunflower oil in a frying pan or skillet over a medium-high heat, then add the steak and cook for about 4 minutes each side, depending on the thickness and your preference. Remove to a plate and leave to rest