Unless you’re in the southern hemisphere or smack in the equator, days are cool and nights are chilly. Here’s a delicious way to warm up.
It’s beef noodle soup flavored with ginger and ingredients traditionally associated with Japanese teriyaki. The beef was cooked uncut and sliced after it was already tender. The rest was a matter of assembly.
Ingredients
- 800 grams stewing beef uncut
- 2 tablespoons cooking oil
- 1 three-inch knob ginger sliced
- 8 cups bone broth you may need more
- ⅓ cup Japanese soy sauce plus more for the bowls
- ⅓ cup sake
- ⅓ cup mirin
- fresh ramen instant ramen may be substituted; just boil in water without overcooking, drain, refresh in iced water and drain again
- carrot slices optional
- bok choy optional
Instructions
- Pat the beef dry with a kitchen towel.
- Heat the cooking oil in a shallow pan and brown the beef on all sides.
- Scoop out the beef, transfer to a thick-bottomed pot, add the ginger, and pour in the broth, soy sauce, sake and mirin.
- Bring to the boil, set the heat to low, cover the pot and braised the beef until tender.
- Scoop out the beef, lay on a cutting board and slice.
- Reheat the broth, drop in the carrot slices. Simmer for about five minutes and scoop out.
- Drop the bok choy into the simmering broth, cook just until wilted and scoop out.
- Pour a tablespoon of soy sauce into each bowl and top with ramen, carrot, bok choy and sliced beef into bowls.
- Pour the simmering beef into the bowls.
- Serve your beef shoyu ramen at once.
I would have sent out the newsletter earlier but I got sick. We’ve been trying products from various small home-based businesses, we ordered empanadas in eclectic flavors via Instagram, and I got sick after eating them. Stomach cramps, mostly. I am not sure if it was the nasty-tasting and nastier-smelling margarine used in making the empanada dough or the too-low temperature in which the empanadas were fried. They were just so greasy.
But, anyway, I am not up and about and able to cook, take photos and write again. In the blog, there are a few new (and updated) recipes. Check them out.
Kahlua-drenched brownies with vanilla ice cream: If you have leftover brownies that are starting to dry out, drench them in Kahlua, drop into dessert glasses with ice cream, drizzle in caramel syrup and top with more boozy brownies.
Pad see ew: Pad see ew (literally, “fried soy sauce”) is the Thai adaptation of the Chinese chow fun, much like the char kway teow of Singapore and Malaysia.
Duck breast teriyaki: Unlike traditional teriyaki dishes that require the meat to be marinated then grilled, in this recipe, the duck breast is first seared then braised in teriyaki sauce.
Wood ears and cucumber salad: Spicy, salty, sour and sweet, enjoy this wood ears and cucumber salad as a side dish or a starter course.
Kung pao chicken: Salty, tangy and sweet, kung pao chicken traces its origin from China’s Sichuan region where it is cooked with Sichuan peppercorns and dried chilies.
Crispy fish fillets with lime orange sauce: Sauce will flavor your fish beautifully. A sticky sauce will give it a lovely texture. But if you want a truly aromatic dish, try adding grated citrus zest. It works wonders.
