– 400 g Beef Shank – 4 portion Fresh Ramen Noodles – 1/4 cup Soy Sauce – 5 cloves Garlic – 4 Shallots – 3 cm Thinly Sliced Ginger – 5 Red Chili Peppers I use curly chili – 1 stalk Green Onion chopped – 1 tbsp Sugar – 1 tbsp Beef Stock Powder – 1 tbsp Cooking Oil – 8 cups Water – Salt & Blackpepper Hot Oil – 4 tbsp Chili Flakes – 1/4 cup Cooking Oil Additional Toppings – 1 package Enoki Mushroom boil – 4 Soft Boiled Eggs – Green Onion chopped – Red Chili Pepper chopped
Hot Oil 1. Place chili flakes in a small bowl. 2. In a saucepan heat cooking oil on high heat. Turn off the heat after the oil smoke. 3. Add the oil into the chili flakes. Set aside.
Broth & Beef Chashu 1. In a pressure cooker sear the beef shank with cooking oil until golden brown on all sides. 2. Add 6 cups water, soy sauce, ginger, garlic, shallot, chili pepper, green onion, beef stock powder, blackpepper, and sugar. Bring to boil. Cover and cook with pressure cooker for 45-60 minutes according to the meat thickness. 3. After the beef is tender, slice thinly on a wooden board. Set aside. Boil Blanched Enoki & Ramen Noodles 1. In a pot, bring boil enough water to cook noodles. 2. Boil enoki mushroom for 1 minute. Set aside. 3. Boil ramen noodles according to direction. If you use fresh ramen, boil for 2 minutes. Beef Chashu Ramen Noodles 1. Bring to boil the broth from pressure cooker. Add salt and sugar if needed. 2. Turn off the heat. Place the broth 1.5 cup to the bowl for every portion. 3. Add ramen noodles, enoki mushroom, beef chashu, green onion, and red chili pepper. Add hot oil to your taste.