Obsessed with Noodle House? Here's the secret to one of their tastiest dishes, the Caramelized Beef Ramen.
Available at Jumeirah Restaurant Week (October 5 to 13), the festivities will welcome eight days of feasting off affordable set menus from 40 of Jumeirah's most loved restaurants. Menus range from AED95, AED150, AED200 and AED350.
Enjoy!
Caramelized Beef Ramen
Noodle House
Ingredients
- 120g Flank Steak (Sub Recipe)
- 10ml Teriyaki Sauce (Sub Recipe)
- 40g Curried Carrots (Sub Recipe)
- 5ml Frying Oil
- 40g Carrot
- 40g Shiitake Mushroom
- 100ml Roasted Duck Soup Base (Sub Recipe)
- 200g Ban Mien Noodles 2g Dashi Powder
- 0.5 Unit Soft Boiled Egg (Sub Recipe)
- 2g Shichimi Mix (Sub Recipe)
- 3g Coriander
- 10g Red Chili
- 3g Mint Leaves
- FOR THE TERIYAKI SAUCE:
- 500ml Light
- 400g Soy Sauce Honey
- 100ml Water
- 80g Ginger Puree (Sub Recipe)
- 50g Palm Sugar
- FOR THE CURRIED CARROTS:
- 500g Carrot diced, 2 cm x 2 cm
- 10g Curry Powder
- FOR THE ROASTED DUCK SOUP BASE:
- 10,000ml Water
- 500g Red Onion
- 100g Ginger
- 100g Garlic
- 80g Coriander
- 40g Chicken Stock Powder
- 90g Salt
- 20g White Sugar
- FOR THE SOFT BOILED EGG:
- 1 Whole Egg
- FOR THE SHICHIMI MIX:
- 5g Sea Salt
- 5g Shichimi Togarashi
- 5g Furikake Seasoning
- FOR THE GINGER PUREE:
- 250g Ginger peeled
- 250ml Frying Oil
Directions
FOR THE FLANK STEAK:
- Trim off silver skin from flank steak.
- Slice against grain in 10 gm slices.
- Arrange evenly on GN pan, not overlapping.
- Place in oven and cook for 2minutes and 30 seconds.
- Remove from oven and follow proper cooling and storage procedure.
FOR THE TERIYAKI SAUCE:
- Place all ingredients into a pot and bring to
simmer. - Simmer until there is 750ml of liquid (25 percent reduction).
- Remove from heat.
- Follow proper cooling and storage procedures.
FOR THE CURRIED CARROTS:
- Mix carrots and curry powder thoroughly on
baking tray. - Place in oven for 10 minutes until carrots start
browning. - Remove from oven and follow proper cooling
and storage procedures.
FOR THE ROASTED DUCK SOUP BASE:
- Place duck in G/N pan. Place in oven for
7minutes. - Remove from oven. Add water and duck
bones (enough to be just below surface of the
water) to stock pot. - Add Red Onion, Ginger, Garlic, Coriander,
Salt and Sugar and bring to a boil. - Reduce to a simmer (stock should simmer at
approx. 95-970C). Simmer for 1 hour 30
minutes. - Add Chicken Powder and simmer for
additional 30 minutes. - Remove from heat and place in blast chiller
until cooled. - Remove from blast chiller, pour ALL contents
into clean container, cover, label and place in
chiller for minimum 24 hours. - After sitting for 24 hours, skim fat from surface
and strain into new container. - Follow appropriate cooling and storage
procedures.
FOR THE SOFT BOILED EGG:
- In a clean pan, bring the water to a gentle
boil. - Carefully add the eggs so the shells do not
crack. - Set the kitchen timer for 7 minutes.
- Prepare a large container of ice and water.
- Once timer goes off, remove eggs and place
immediately into iced water. - Allow the eggs to cool completely.
- Carefully peel the eggs to remove all shell but
not damage the white.
FOR THE SHICHIMI MIX:
- Mix sea salt, togarashi and furikake in a clean
dry bowl. - Follow appropriate cooling and storage
policies.
FOR THE GINGER PUREE:
- Blend ingredients.
Information
- Category
- Main Dishes
- Cuisine
- Chinese