Recipe: Appetizing Beef ramen with ajitsuke tomago

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Beef ramen with ajitsuke tomago. Jammy Ramen Eggs (Ajitsuke Tamago) – These are sweet, salty and rich with plenty of umami flavor. 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. The key to ramen eggs (known in Japanese as ajitsuke tamago 味付け卵) is that they aren't just flavoured by their marinade.

Beef ramen with ajitsuke tomago In the case of bacon or ham, for instance, salt not So it is with ajitsuke tamago. A few hours in a marinade, and you'll get an egg with a delightfully sweet-and-salty flavor on its outer layer. Amen Eggs (Ajitsuke Tamago) are delicious as topping on ramen or enjoyed as snack. 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

  1. You need 2 of nests of ramen egg noodles.
  2. It’s 150 g of frying steak.
  3. You need 500 ml of chicken stock.
  4. Prepare 1 sheet of Dashi seaweed.
  5. You need 2 teaspoons of miso paste.
  6. You need 2 of ajitsuke tomago (Japanese pickled eggs pre-made per other recipe).
  7. It’s 1 of small chunk of diced ginger.
  8. You need 1 tablespoon of soy sauce.
  9. It’s 200 g of shiitake mushrooms.
  10. Prepare 4 of spring onions chopped.
  11. You need 100 g of baby spinach.
  12. You need of Sprinkle of black sesame seeds (optional).
  13. It’s of Sprinkle of dried tuna flakes (optional).
  14. Prepare 1 tablespoon of sesame oil.

Read on to learn how to make this flavorful soft boiled eggs recipe at home. Heat the water, soy sauce, sake, mirin and sugar in a sauce pan until the sugar has dissolved and cool completely. Luxuriously gelatinous yolks of the ramen egg, aka ajitsuke tamago, are worth getting excited over. They add a firmer texture and seasoning to the whites, as well as mamking the yolks much more mesmerizing and jammy.

Beef ramen with ajitsuke tomago step by step

  1. 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..
  2. Chop steak and vegetables as desired.
  3. In a new pan, slowly cook chicken stock until simmering/ softly boiling..
  4. Fry beef in sesame oil and soy sauce with ginger in a separate pan.
  5. Add vegetables to steak (set some spring onion aside if you want some crunchy vegetables as a topping later).
  6. Mix miso paste with 150 ml boiling water and add to pan of chicken stock. Also add dashi made in step one..
  7. 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..
  8. Remove ajitsuke tomago from moulds and slice in half if desired.
  9. 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..

Ajitsuke Tamago (味付け卵), better known as ramen eggs, are first soft-boiled before being marinated in a sweet and savory broth. 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." Яйца для Рамэна (Ajitsuke Tamago). Читать этот рецепт в посте. Shio ramen topped with nori, leek, ajitsuke tamago, Kagoshima kurobuta pork & chive dumplings and chashu. Mazesoba tossed with dry-aged beef fat, yuzu peel, juice & paste, topped with basil, beef & yuzu zest dumplings, reverse-seared New York strip. Baically Ajitsuke Tamago or Ajitama is the kind of egg you usually get from ramen restaurant.

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