John Myers
Japanese Ramen
The perfect japanese ramen recipe with a picture and simple step-by-step instructions.
- 500 g Beef leg slices
- 20 g Fresh ginger
- 1 Fresh onion
- 1 Bay leaves
- 0,5 tsp Salt
- 1 Egg
- Fish sauce
- Red pepper
- 0,5 tbsp Miso paste
- 50 ml White rice wine
- 1 tbsp Soy sauce
- 1 liter Water
- 0,5 bunch Spring onions fresh
- 0,5 Glass Corn on the cob small
- 200 g Ramen
- Rinse the beef leg slice, pat dry. Peel the ginger, cut into thin slices. Peel the onion and cut in half, roast until golden brown on the cut surface in a saucepan without fat. Pour in about 1 liter of water. Add meat and ginger. Bay leaves and 1/2 teaspoon Add salt. Let the stock simmer over a low heat for about 2 hours, skimming off the rising foam.
- Boil the egg in boiling water for about 5-7 minutes until soft, rinse. Remove the beef thigh slice from the broth, set aside. Put the beef broth through a sieve in a saucepan. Season with the fish sauce, miso paste, rice wine and soy sauce. Remove the meat from the beef thigh slice from the bone and cut into large pieces, add to the broth.
- Clean the spring onions, wash and cut into rings. Drain the corn loaf. Add both to the broth, let simmer for about 5 minutes. Cook the pasta according to the instructions on the packet. Peel and halve the egg.
- Distribute Japanese ramen on plates, serve with 1/2 egg each and serve sprinkled with red pepper.
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