Wagyu Ramen
Ingredients:
For 2 people
- X2 Wagyu 4oz Rump steaks
- Sea salt and black pepper
- 1 pack Ramen noodles
- 4 cups beef stock
- 2 cloves garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon unseasoned rice wine vinegar
- 1 tablespoon fish sauce
- Pinch of red pepper flakes
- 1 fresh chilli
- 5 tablespoons soy sauce
- Spring onions
- 2 soft boiled eggs
- 1 tablespoon black and/or white sesame seeds
Method:
1. Season the steak generously with salt and pepper and set aside.
2. Heat a large frying pan over medium heat.
3. Bring the beef stock to a simmer in a stockpot or casserole dish over medium heat, then reduce the heat to medium-low.
4. To the noodles, add the garlic, ginger, sesame oil, vinegar, fish sauce, red pepper flakes, and 4 tablespoons of the soy sauce. Stir-fry for 5 minutes, or until the noodles turn brown from absorbing the sauce. Add the noodles and sauce to the pot with the stock.
5. Return the frying pan to the hob over medium-high heat. Sear the Wagyu steak in the hot pan for 3 minutes on each side for medium-rare. Remove the steak from the pan and cover to keep warm and rest.
6. Reduce the heat under the frying pan to medium and add the mushrooms, the white parts of the green onions, and the remaining tablespoon of soy sauce. Stir-fry until the mushrooms are tender and the onions are soft.
7. Divide the noodle mixture among 2 bowls. Top each bowl with the steak and the mushroom mixture. Pour the broth over each bowl, dividing it evenly among the bowls. Finish each bowl with an egg, some sesame seeds, the green parts of the green spring onions and some fresh red chilli.
Eat and Enjoy!
