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Ramen noodles vegetable oil beef onions carrots shiitake mushrooms Enoki mushrooms scallions cabbage bean sprouts tonkatsu sauce ketchup soy sauce beni shoga
Viewed: 9 - Published at: 4 years agoIngredients
- 2 (3-ounce) pieces dried ramen noodles
- 3 tablespoons vegetable oil
- 6 ounces thinly sliced beef rib eye
- 1 cup thinly sliced onions
- 1/2 cup peeled and thinly sliced carrots
- 8 shiitake mushrooms, stemmed and thinly sliced
- 1/2 cup stemmed enoki mushrooms
- 4 scallions, both white and green parts, thinly sliced on an angle
- 1/4 cabbage, cored and thinly sliced
- 4 cups bean sprouts
- 1/2 cup tonkatsu sauce (semisweet)
- 1 tablespoon ketchup
- 1 tablespoon Japanese soy sauce
- 2 tablespoons beni shoga (red pickled ginger)
- 2 tablespoons finely shaved katsuobushi (dried bonito flakes)
Method
- Place a large pot of water over high heat and bring to a boil.
- Add the noodles and cook, following package instructions.
- Rinse under cold running water.
- Once chilled, drain well and set aside.
- While the noodles are cooking, heat 2 tablespoons of the vegetable oil in a large saute pan placed over high heat.
- When the oil just begins to smoke, stir in the beef and cook for 1 minute, stirring often.
- Remove the beef from the pan and place it on a plate.
- Set aside.
- Return the pan with the oil still in it to high heat and add the remaining 1 tablespoon oil.
- Add the onions, carrots, both mushrooms, scallions, and cabbage.
- Cook for 3 to 4 minutes, stirring often, until the vegetables just begin to soften.
- Add the bean sprouts, cooked noodles, and beef, and cook for 1 minute longer, until all the ingredients are heated through.
- Stir in the tonkatsu sauce, ketchup, and soy sauce.
- Cook for 1 to 2 minutes for the sauce to thicken, stirring often.
- Remove the pan from the heat and divide the noodles, vegetables, and beef among 4 plates.
- Garnish each one with the beni shoga and bonito flakes.
