Ramen egg: 2
cups of water 1/2
cup soy sauce 1/4
cup mirin 1/4 cup
sake 1 soft boiled egg
300ml beef stock
1 Ramen egg
3 Peperami beef bar
1 Bamboo shoots (sliced at an angle)
2 Spring onion (sliced at an angle)
1 Chilli (sliced at an angle)
Small handful Coriander
1 tsp Chill oil
2 packets Nissin Roast beef flavour ramen noodle
1 tbsp Teriyaki sauce
1/2 tbsp soy sauce
1 sheet Nori sea weed (cut into 2 rectangles)
- Two days before you will need to start your egg for the ramen. Bring the water, soy sauce, mirin and sake to the boil before letting cool down before placing your egg in the solution to marinade for 2 days.
- Now prepare the glaze for the Peperami beef bar, place the beef stock, soy sauce and teriyaki sauce in a saucepan with the Peperami beef bar and bring to the boil and reduce down to a simmer for 10-12 minutes until you have a thick, glossy glaze.
- Bring 450ml of water to the boil and add in your soup base and flavourings followed by the noodles, cook the noodles for 3 minutes in the broth.
- Now to assemble the ramen, place the broth in the bottom of the bowl followed by the noodles, then add your ramen egg and toppings, last but not least your Teriyaki glazed Peperami beef bar.