Asian Wagyu Skirt Steak and Ramen (VIDEO)

Ramen Beef Broth:

Start by grilling beef soup bones and pan of sliced vegetables over open fire (you can roast in oven if you’d like at 450) to add some color and flavor (oven around 20 minutes). Add grilled/roasted bones into stock pot and add 1 gallon of water and bring to boil then drop to simmer immediately and cover. Cook broth 10-12 hours on simmer, occasionally skimming the stuff floating on top.

Once broth is made, season with salt, soy sauce and a touch of sesame oil to taste.

Asian Skirt Steak:

Mix all the ingredients in a zip top or vacuum seal bag then add skirt steak. Marinate over night and grill over med high heat with B and B mesquite charcoal to 125 internal temperature or desired done-ness.

Soy eggs (Shoyu Tomago):

Get a pot of water to a boil and gentle lower the eggs into the water and boil exactly 6 minutes. When finished, immediately remove eggs from the boiling water and place in ice bath to cool (ice and water). Once the eggs have cooled, crack eggs and remove all shell carefully. Mix the soy sauce, water and sugar in a zip top bag well then add the eggs and allow to marinate for 3-4 hours.

Pickled Mushrooms:

Start to saute mushrooms in a dry pan over med high heat until they soften and release water. As they take on color, add soy sauce, furikake and rice wine vinegar. Cook until water starts to dissolve then remove mushrooms from heat.

Assembling the Ramen:

Boil noodles in regular water until the noodles are cooked. Strain noodles. Heat beef bone broth and place into a bowl. Optional tip: You can add some white miso paste to the broth for a little extra flavor. Things like hoisin and fish sauce go well also. Add the cooked noodles to the beef broth, add nori pieces, soy egg that has been sliced in half, fan 4 oz of the grilled skirt steak on the ramen, add your green onion and mushrooms and season with furikake.