Top Tip

Pair with Tiger beer. The Far Eastern heritage flavours of this lager complement the savoury, soy-based ramen.

Porcini Sesame Crusted Steaks Ramen

Main Courses Japanese

Bavette is a great cut to use in ramen, often known as butcher’s cut, as it was the piece the butchers reserved for themselves.

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2 Servings

Ingredients

40g Cooks&Co Dried Porcini Mushrooms

8 tbsp sesame seeds

2 bavette steaks

Vegetable oil

400ml soy milk

100ml soy sauce

Konjac noodles

Sprouting cauliflower, lightly steamed

Wild mushrooms, sautéed in vegetable oil

Spring onion, finely sliced

Soy cured egg, cut in half lengthwise

Pickled ginger or radish

Method

For the porcini sesame crusted steaks: blitz the dried porcini in a blender to make a powder. You will use 3 tbsp in this recipe. Return the excess to the pot for a future use.
Mix 1 tbsp of the porcini and sesame seeds to make a rub. Roll the steaks in the mix and make sure there is an even coating.
Warm some vegetable oil in a frying pan. Brown the steaks on all sides. Should take about 5 mins depending on thickness.
Set them aside to rest.
For the broth: bring 1l water to a simmer. Add the remaining 2 tbsp of the porcini powder to the simmering water. Simmer for about 4 mins.
Add the soy milk and soy sauce. If there is any foam at the top of the broth you can skim that off for a cleaner presentation.
To serve: slice the steak against the grain into thin slices.
Place your noodles in a bowl. Pour over about one-third of the steaming broth into each bowl to warm the noodles.
Arrange the sprouting cauliflower, mushrooms and steak on the noodles. Garnish with spring onions, ½ egg, pickled radish and ginger.
Top up with broth if needed.

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