Despite the fact that the main source of protein in traditional Japanese cuisine is fish and seafood, the arrival of Europeans somewhat changed the traditional diet of this country. Some meat dishes were added to it, and the beef from Japan’s Kobe region has become one of the best in the world. Of course, you can opt for a less expensive variety of beef to make your ramen.
You will need: – 2 onions; – 2 cloves of garlic; – 2-3 cm of ginger root; – 1/2 tsp. red hot pepper; – 3 tbsp. olive oil; – 250 g ramen noodles; – beef steak on the bone (meat weight – at least 250 g); – 1 potato; – 1 tsp. soy sauce; – 1 tsp. fish Thai sauce gnoc-nam; – a bunch of coriander; – a quarter of lime; – salt and pepper.
Start by making the broth. Put half of the peeled onion in a saucepan along with the beef bone with a little meat. Cook the soup for at least 1 hour, skimming off the foam periodically. Strain the resulting broth. You should get at least 1 liter of liquid.
Chop the remaining onion and garlic finely. Fry them lightly in olive oil and add to strained broth. Peel and chop the ginger and add it along with the ground hot pepper. Peel potatoes, cut into cubes, add to broth. Cook for 15 minutes, then add soy and fish sauces, salt to taste. Cook the potatoes longer, if necessary, until tender. Add the ramen noodles 3 minutes before the end of cooking. Stir the soup to keep the noodles from sticking together.
Cut the beef into 4 slices and fry in a skillet in oil, season with salt and pepper. Pour the soup into 4 bowls, each with a slice of beef, chopped fresh coriander and some freshly squeezed lime juice. Japanese beer will be a good addition to this dish.