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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.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Course: Main Course
Cuisine: Japanese
Keyword: Beef, East Asian, Japanese, main course, noodles, soup
Servings: 2
Author: Alex Gorgos

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.