Stream starts in:

Watch Now
Featured Image

Spooky Beef Ramen

Posted by John Reed on 15th October 2020

Approx 4 Portions

Beef Broth

500g/1.1lbs x Beef Bones
1 x Small chicken Carcass
1 x White onion (Peeled & roughly chopped)
2 x Celery sticks (Washed & roughly chopped)
4 x Garlic cloves (Peeled & crushed)
1 tsp x Fresh ginger (Peeled)
1 x Carrot (Peeled & Roughly chopped)
1500ml/33.8floz x Water

Beef Broth (2nd part)

Beef broth (Strained)
1 x Kombu leaf
4 tbsp x Low sodium soy sauce
1 tbsp x Mirin
300ml/10.1floz x Water


589g/1.30lbs x Top sirloin
3 tbsp x Low sodium soy sauce
1 tbsp x Brown sugar
1 x Garlic clove


140g/1 1/8s Cup x Plain flour
60g/1/2 Cup x Tapioca flour
20ml/1 1/2 tbsp x Vegetable oil
1 Pinch x Natural sea salt
2 x Eggs
1/4 tsp x Green food gel colouring
Water (To bind)

Pickled Egg

4 x Large Eggs
4 tbsp x Low sodium soy sauce
6 tbsp x Rice vinegar
3 tbsp x Mirin.
(Food coloring of your choice)


2 x Carrots (Peeled & cut into Julienne)
4 x Spring onions (Washed & sliced)
1 x Sheet nori seaweed (Cut into triangles)
100g/0.22lbs x Sweetcorn


1) Pre heat the oven to 180c/350f. Place the chicken carcass & the beef bones onto a roasting tray. Place into the oven to roast for 40 minutes until golden. Prepare the beef broth and vegetables. Place a large pan onto a high heat, with one tablespoon of vegetable oil. Once hot add the chopped onions, carrots, celery, crushed garlic and peeled ginger to the pan. Saute the vegetables off until golden then take off the heat.

2) Once the bones have browned off, take out of the oven and place into the large pan with the browned vegetables. Dab the tray with kitchen roll to remove the grease without removing the fond. Place the tray on to a medium heat and add a splash of water to pick up all the flavour off the pan. Use a spoon to mix up the fond and pour the mixture over the bones. Top the bones up with 1500ml Water. Place onto a medium heat and as soon as it starts to simmer turn down to a low heat. Cook for 1 – 2 hours before straining.

3) Fill a small saucepan with water 3/4s the way up and place onto a high heat to boil. Once boiling carefully drop the 4 eggs to boil for 7 minutes. Once the 7 minutes are up run the eggs under cold water to stop the cooking process. Prepare the pickling for the eggs with a choice of colouring for the food dye. Crack the shells of the eggs all the way around, then carefully drop them into the pickling liquor. Pickle for 4 – 6 hours,(preferably over night), then peel when you ready to serve

3) Prepare the marinade for the beef and place into a bowl, making sure its evenly covered. Allow to marinade for 1 – 2 hours. If you are using the sous vide then repeat the same process in a vacuum pack bag.

4) For the second part of the beef broth place the strained beef stock into a large pan with the rest of the ingredients. Place onto a low heat and cook out for 1 hour.

5) If you are sous viding the steak then preheat your water bath to your desired temperature, (mine is 54c/129.2f). Fill a large saucepan with water 3/4s the way up and place onto the stove to boil. For the noodles place all the ingredients into a medium size mixing bowl, apart from the water. Mix together then add small amounts of water until it is bound together. Knead the dough for 5 – 10 minutes until smooth. Allow to rest for 15 minutes before rolling. Cut the dough in two and roll out into a long rectangle until its almost transparent. Cover the rolled out dough in flour then fold like a book. Repeat the same process, making sure you flour each layer. Once folded place onto a chopping board and slice into noodles using a sharp knife. Repeat the same process for the second dough. Carefully drop half the noodles down into the boiling water, making sure to separate them as they drop so they do not clump together. Cook them for 2 minutes then refresh them under cold water.

6) Prepare the vegetable garnishes ready for the ramen. Heat up a skillet or frying pan for the steak. Add a tablespoon of oil and cook for 4 – 5 minutes each side, depending on how far you want to cook your steak. Then allow to rest for 5 minutes. If you are sous viding then sear the steak for 30 seconds each side.

7) Taste the broth and season if needed. Add the vegetables and noodles to the broth. Shell the eggs and serve up with the sliced steak.


Feel free to check out the video below on YouTube for more guidance on the dish!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.