Ramen is Japanese comfort food, and it’s especially delicious with rare Aussie beef. Customize your bowl with any number of garnishes to make it so much better than plain instant noodles.
Portion size: 2 cups broth, 4 oz. beef
Alternate cuts: Any braising cut
2 pieces dried kombu or nori seaweed, cut into 4-x-4-inch squares
1/2 cup soy sauce
2 tablespoons sake
1 tablespoon miring
2 pound Australian grassfed sirloin
1/2 tablespoon kosher salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 bunches scallions, chopped
2 peeled carrots, chopped
1 head garlic, halved horizontally
one 7-inch piece fresh ginger peeled and sliced
1/4 cup Bonito flakes
3 cups vegetable stock
Three 3 ounce packages dried ramen noodles
Preparation: Soak the seaweed in 6 cups of water overnight.
For the sauce: In a small bowl, stir together the soy sauce, sake, and miring. Refrigerate until ready to use.
For the stock: The next day, season the beef with salt and pepper. Preheat a large skillet over HIGH heat and add the oil. Once it begins to smoke, add the beef and sear it on all sides until golden. Add the beef, scallions, carrots, garlic, ginger, bonito and stock to a large crock pot. Cook it on LOW, uncovered, for 4 hours, or until the stock has reduced by half. Drain the seaweed and reserve the water. Remove the beef from the pot and stir in the sauce and seaweed water. Discard seaweed. Season the stock with salt and pepper and strain, if desired. Keep it warm or cool and refrigerate until ready to use. Next, very thinly slice the beef. Cook the noodles as directed on the package. Drain.
To serve: Place some of the cooked noodles in a large bowl and top with 2 cups of stock and some sliced beef. Garnish as desired.