After a busy week as a delegate at ‘Asia-Pacific Week’ held at ANU, I wanted to sit down to a nice cleansing meal to recover! Yesterday I had a bento box for lunch, which got me thinking about Japanese food. So at work today I found myself fairly distracted by what to cook for dinner….a nice big bowl of ramen was my conclusion. Having never actually cooked ramen before (!) this was a little bit of an adventure, but after a quick look online for recipes I came up with a dish somewhat resembling what I know as being ramen. It wasn’t exactly authentic Japanese cuisine, but it satisfied me perfectly.
Ramen: an interpretation
1 beef sirloin steak
2 tbsp grated ginger
2 cloves garlic, finely chopped
500ml beef stock (ok, so I didn’t have any, and used vegetable stock instead…)
1 tsp miso paste
2 tbsp tamari
2 tbsp shoyu
1 tsp rice syrup
1/4 head broccoli
cooked udon noodles
1 soft boiled egg
black sesame seeds to garnish
Marinade beef in a mixture of 1 tbsp ginger, 1 clove garlic, 1 tbsp shoyu, 1tbsp tamari. Set aside.
Gently fry 1 tbsp ginger, and 1 clove garlic in sesame oil until fragrant. Add stock, wakame, miso paste, tamari, shoyu and rice syrup. Gently heat until it reaches a gentle simmer – do not boil because this will damage the enzymes in the miso. Allow to gently simmer whilst you prepare the beef.
Pat beef dry. In a frying pan heat sesame oil until quite hot, and cook steak for 2 mins (or less) on either side. Allow to rest.
Add broccoli to broth and allow to cook gently. In the meantime slice steak thinly.
Place cooked udon noodles into a deep bowl. Ladle broth over noodles. Arrange beef on top, followed by the soft boiled egg, and garnish with sesame seeds. Wallah!