Sukiyaki Beef Ramen

Sukiyaki Ramen Fusion: Simmer beef in mirin, sake, soy sauce, sugar. Boil ramen, heat tare & soup. Ladle soup over noodles, top with sukiyaki beef, negi. Enjoy a symphony of flavors in one bowl!

4.50 from 2 votes

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Course: Noodle

Cuisine: Japanese

Keyword: beef, ramen, sukiyaki

CookingStyle: Boiling

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: bowls

Calories: 1179kcal

Author: James Anderson

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Equipment

Ingredients

4 cups water
1 cup mirin sweet rice wine
1 cup sake
¾ cup soy sauce
½ cup sugar
2 pounds thinly sliced lean beef such as sirloin
½ cup Shoyu Tare
5 cups any type clear soup
1⅓ pounds fresh noodles ⅓ pound per bowl, such as Chukasuimen
negi

Instructions

First, prepare the sukiyaki topping by combining the water, mirin, sake, soy sauce, and sugar in a large saucepan. Heat it over medium heat until the liquid starts to simmer.
Add the sliced beef and cook for 3 minutes.
Remove the pan from the heat and leave the cooked sukiyaki beef in the liquid.
With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
Put the tare and soup in a medium saucepan. Mix and bring to a simmer over low heat.
Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
Place a sprinkle of negi neatly on the ramen, then spoon on the sukiyaki beef topping. A little of the sukiyaki liquid is okay, too, but the flavor is strong, so use sparingly.
Serve immediately.

Video

Notes

Traditional sukiyaki is served as a kind of hot pot. Thinly sliced beef is simmered in a flavored liquid right at the table, along with vegetables, noodles, and tofu.
Soup: Mix equal parts unseasoned low-sodium chicken broth and dashi broth. Japanese dashi powder to make broth can be found in the Asian foods section of many supermarkets or in Asian grocery stores or online.
Noodles: Use 3 ounces of dried ramen noodles per bowl, preferably the thin, straight style.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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