Name: Teriyaki beef ramen with pickled vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 15 ml/1 tbsp white sesame seeds, toasted; 5 ml/1 tsp caster/superfine sugar; ½ cucumber, finely sliced; 15 ml/1 tbsp red miso; 2 limes, halved; 1.75 litres/3 pints/7½ cups chicken or pork stock; pinch of salt; 5 cm/2 in piece of fresh root ginger, peeled and finely grated; 15 ml/1 tbsp mirin; 15 ml/1 tbsp light soy sauce; 2–3 carrots, peeled and finely sliced; 30 ml/2 tbsp sake; 30 ml/2 tbsp dark soy sauce; 45 ml/3 tbsp mirin; 400 g/14 oz rump steak; 1 garlic clove, peeled and grated; 5 cm/2 in piece of fresh root ginger, peeled and grated; 10 ml/2 tsp clear honey; 15 ml/1 tbsp caster/superfine sugar; 15 ml/1 tbsp sesame oil; large handful of radishes, trimmed and finely sliced; 15–30 ml/1–2 tbsp pickled ginger (gari); 15 ml/1 tbsp white miso; 400 g/14 oz fresh ramen noodles; 1 small head of broccoli, broken into small florets

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

The piquant radish and carrot toppings in this dish balance the richness of the broth perfectly, while the pickled ginger and lime also add lightness to the savoury umami miso-based ramen.

Ingredients

For the base

1.75 litres/3 pints/7½ cups chicken or

Method

To make the teriyaki beef, put the steak in a shallow dish. Mix all its flavouring ingredients together except the sesame oil, to make a sauce, pour this over the meat, turn to coat and leave to marinate for 20 minutes.
When you are ready to cook, heat the sesame oil in a frying pan or skillet, add the steak and cook for about 4 minutes on each side, depending