Source: Michigan State University (East Lansing, Mich.)
This classic ramen dish is big on beef.
5 1/2 oz. chuck eye roll
2 oz. frozen ramen noodle nest
3 1/3 tbsp. fresh green onions
1 1/2 tsp. sesame oil
3/8 tsp. pureed ginger
3/8 tsp. chopped garlic
1 1/2 cup water
1 1/8 tsp. Minors Beef Base
1 tbsp. lite soy sauce
1 tbsp. mirin sweet rice wine
1/4 tsp. five spice powder
1/8 tsp. salt
1/8 tsp. black pepper
2 oz. baby spinach
1 tbsp. chopped fresh cilantro
- Trim fat from chuck eye roll. Wrap roast with saran wrap and place in freezer for about 1.5 hours to firm up. Once firm, slice on a meat slicer as thin as possible. Reserve cold.
- Cook udon noodles in boiling water until al dente. Drain, rinse with cold water, drain. Set aside.
- Thinly angle cut green onions, including white ends. Set aside.
- Heat sesame oil in kettle. Add sliced green onion, ginger, and garlic until onions are soft.
- Mix water with beef base and add to kettle.
- Mix in soy sauce, mirin, and five spice. Bring to a boil. Adjust seasonings with salt and pepper as needed. Reserve broth. Warm at a simmer until service.
- At service, in bowl, add: 2 ounces baby spinach, 4 ounces cooked udon noodles, 4 ounces thinly sliced beef, 12 ounces hot broth. Garnish with 1 tablespoon chopped cilantro.