Teriyaki beef ramen with pickled vegetables

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; 2 limes, halved; 1 garlic clove, peeled and grated; 5 ml/1 tsp caster/superfine sugar; 15 ml/1 tbsp mirin; 45 ml/3 tbsp mirin; 5 cm/2 in piece of fresh root ginger, peeled and finely grated; 1 small head of broccoli, broken into small florets; pinch of salt; 5 cm/2 in piece of fresh root ginger, peeled and grated; 15 ml/1 tbsp caster/superfine sugar; 30 ml/2 tbsp sake; 30 ml/2 tbsp dark soy sauce; 400 g/14 oz rump steak; 15 ml/1 tbsp light soy sauce; 15 ml/1 tbsp red miso; 15 ml/1 tbsp white miso; 1.75 litres/3 pints/7½ cups chicken or pork stock; 400 g/14 oz fresh ramen noodles; 15–30 ml/1–2 tbsp pickled ginger (gari); ½ cucumber, finely sliced; 10 ml/2 tsp clear honey; large handful of radishes, trimmed and finely sliced; 15 ml/1 tbsp sesame oil; 2–3 carrots, peeled and finely sliced

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

Asia
Japan
Main course
Soup

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