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800g beef short ribs
250g fresh ramen noodles
80g white miso paste
80g light soy sauce
60ml mirin
1 egg, hard-boiled
1 stalk scallion (spring onion), sliced
Marinade:
1 cup (225ml) mirin
½ cup medium-sweet sherry
1 cup (225 ml) soy sauce
1-inch (2.5cm) piece of ginger, sliced
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Method:
Cut the short ribs crosswise into ½-inch
(1-cm) slices, keeping the bone attached. To make the marinade,
first remove the alcohol content from the mirin by bringing it to a
boil in a small saucepan. Turn off the heat and add all the
other ingredients of the marinade. Allow to cool and a=marinate
the ribs overnight in the refrigerator. The following day, make
the ramen broth by bringing 5 cups of water in a large pot to a boil.
Turn down the heat to a simmer and stir in the miso paste, soy sauce,
and mirin. Heat the soup through, but do not let it boil.
Meanwhile, remove the meat from the refrigerator and wipe off the
excess marinade. Grill the ribs under a hot broiler or over a
charcoal fire, turning once. It should take 5 minutes for the
beef to cook. Place the fresh noodles in individual serving
bowls, pour on the broth, place the grilled beef short ribs on top,
and garnish with the sliced scallions and half a hard-boiled egg.
Serve.
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