Shoyu beef and Chinese leaf ramen

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 tamari soy sauce; 400 g/14 oz fresh ramen noodles; 1.75 litres/3 pints/7½ cups chicken stock; 2–3 spring onions/scallions, green tops only, finely sliced; 1 sheet of nori seaweed, broken into pieces; about ½ head of Chinese leaves/cabbage, shredded; 2 garlic cloves, peeled and grated; 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; 15 ml/1 tbsp light soy sauce; 10 ml/2 tsp mirin; pinch of salt; 400 g/14 oz rump steak; 30 ml/2 tbsp dark soy sauce; 15 ml/1 tbsp mirin; pinch of Japanese chilli powder (nanami togarashi) or dried chilli flakes; 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

Asia
Japan
Main course
Soup

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