Beef ramen with ajitsuke tomago. An important component of a good bowl of ramen is the ramen egg, aka ajitsuke tamago, which is a marinated boiled egg, a seasoned egg. The eggs are boiled until somewhere between a soft boil and a hard boil where the whites are set and the yolks are partially set, custard like, rather than runny or hard. Great recipe for Beef ramen with ajitsuke tomago.
You can do this with or without the dashi. Sweet, salty and rich with plenty of umami flavor – these jammy Ramen Eggs (Ajitsuke Tamago) are simple, versatile and perfect in your ramen bowl, or any other way you eat them!. My simple marinade for these ramen eggs includes mirin, soy sauce and one non-traditional secret ingredient! You can have Beef ramen with ajitsuke tomago using 14 ingredients and 9 steps. Here is how you cook that.
Ingredients of Beef ramen with ajitsuke tomago
- You need 2 of nests of ramen egg noodles.
- Prepare 150 g of frying steak.
- You need 500 ml of chicken stock.
- Prepare 1 sheet of Dashi seaweed.
- You need 2 teaspoons of miso paste.
- Prepare 2 of ajitsuke tomago (Japanese pickled eggs pre-made per other recipe).
- Prepare 1 of small chunk of diced ginger.
- You need 1 tablespoon of soy sauce.
- It’s 200 g of shiitake mushrooms.
- You need 4 of spring onions chopped.
- It’s 100 g of baby spinach.
- You need of Sprinkle of black sesame seeds (optional).
- You need of Sprinkle of dried tuna flakes (optional).
- You need 1 tablespoon of sesame oil.
Ajitsuke tamago are soft boiled and marinated eggs that are typically eaten with ramen or other foods. A ramen egg is a soft boiled egg and then marinated with a blend of soy sauce, dashi, sugar, mirin, and sake for a few days in the refrigerator. Prepare an ice bath by adding ice into a large bowl filled with cold water. They are easy to make, and are packed with flavor.
Beef ramen with ajitsuke tomago step by step
- Prepare dashi (seaweed stock) per packet instructions. Mine involved wiping clean the seaweed, soaking it in 3.5 cups of water and refrigerating for 6 hours or so. Then slowly heating seaweed and water to just boiling and discarding the seaweed. Using dashi in a later step..
- Chop steak and vegetables as desired.
- In a new pan, slowly cook chicken stock until simmering/ softly boiling..
- Fry beef in sesame oil and soy sauce with ginger in a separate pan.
- Add vegetables to steak (set some spring onion aside if you want some crunchy vegetables as a topping later).
- Mix miso paste with 150 ml boiling water and add to pan of chicken stock. Also add dashi made in step one..
- Add noodles to boil for 3 to 4 minutes in stock pan. Add steak and vegetables to stock pan. Add baby spinach. Cook together until noodles are tender..
- Remove ajitsuke tomago from moulds and slice in half if desired.
- Serve ramen broth into bowls. Add ajitsuke tomago, black sesame seeds, dried tuna flakes, fresh spring onion and herbs as desired. Season with salt and pepper if necessary..
Ramen eggs are a staple in our fridge. It's not so much that we always eat ramen eggs, but we always eat eggs. I prefer soft boiled eggs, while my husband likes hard boiled eggs for an on-the-go. Beef Mongolian Ground Beef Recipe & Video. Ramen Egg (Ajitsuke Tamago) These flavorful soft-boiled eggs used as a ramen topping are called Ajitsuke Tamago (味付け卵) in Japan, which literally means "seasoned egg." This White Ramen Egg is marinated in a clear broth making it look like a regular soft-boiled egg and yet it has the perfect savory-sweet balance with loads of umami.