Beef Shoyu Ramen
Beef Shoyu Ramen
In 1910, a businessman named Ozaki Kan'ichi opened a restaurant in Asakusa, Tokyo; hiring Cantonese cooks who adapted Chinese noodle soup for Japanese palates by seasoning a broth with shoyu soy sauce. While authentic shoyu ramen’s base stock is of chicken and pork, I went the beef route. My ramen is topped with sliced beef, ramen egg, shiitake mushrooms, green onion, and sesame seeds.
Servings: 2
Ingredients
Shoyu Ramen Stock
- 3 lbs beef shank
- 1 small yellow onion
- 6 garlic cloves
- 1 knob ginger about 2”
- 1/4 cup shoyu soy sauce
- 1/4 cup mirin
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 star anise
- 8 cups water
Shoyu Ramen
- 2 portions dried ramen noodles
- 8 oz shiitake mushrooms
- 2 tbsp butter divided
- 8 oz teras major or flank, skirt, or sirloin
- black pepper
- 2 ramen eggs or soft boiled eggs
- 4 green onions finely chopped
- sesame seeds
- chili crisp for serving
Instructions
- Bring 8 cups of water to a boil. Add in the stock ingredient’s.
- Cover and simmer on low for 2 hours until the beef is fall off the bone tender and you’ve reduced the stock down to 6 cups.
- Remove the ingredients from the stock. Shred the beef off the shanks and and discard the rest of the ingredients. Keep the stock warm and set aside.
- In a small sauté pan, melt 1 tbsp of butter over medium heat. Sauté the shiitake mushrooms for 8-10 minutes. Set aside.
- In the same sauté pan, melt the other tbsp of butter over medium heat. Season the teres major with black pepper. Add the beef to the pan.
- Sear the beef on all 4 sides for 3 minutes each side. Remove from the pan and let rest for 10 minutes before thinly slicing.
- Bring a small pot of water to a boil. Cook the ramen noodles according to package instructions.
Shoyu Ramen Assembly
- Put a portion of ramen noodles in the bottom of a large soup bowl. Place some of the shank meat on the noodles.
- Ladle the ramen stock over the noodles. Top with the sliced beef, shiitake mushrooms, ramen egg, green onion, and sesame seeds. Serve with chili crisp on the side.
