Many people take a lot of time to make the perfect bowls of ramen. Many chefs spend years perfecting a single dish. Chef Neha Maishra is a master chef and impresses Dubai’s foodie community with her rendition of traditional Japanese noodle.
Mishra, a former employee in advertising, began cooking as a labor of love. Mishra’s passion for cooking grew as did the demand for her services. Mishra started her own restaurant, Kinoya. It’s a Japanese casual dining spot where people meet after work to eat together, drink, chat, and unwind. This type of restaurant is called an izakaya in Japan.
Mishra shares some common mistakes when asked about making ramen at-home. She stated, “The most common error people make when making Ramen is not paying enough focus to the preparation of noodles/broth.”
Chef Mishra says that she keeps the secrets to her recipes close to her heart. Here is a shoyu beef recipe that will inspire you to create your own delicious ramen.
● 8 oz strip steak
● 3 tbsp Haku Shoyu (Black Garlic Shoyu), divided
● 1 tbsp toasted sesame oil
● 4 c unsalted chicken stock
● One 3.5 oz pkg whole shiitake mushrooms, stems and caps separated
● ½-in piece ginger, halved
● One 4-in piece lemongrass, smashed
● 2 garlic cloves, smashed
● 2 tbsp canola oil
● 8 oz Brussels sprouts, trimmed and halved
● 1 ½ tbsp miso paste (full-bodied, such as Muso from Japan Dark Aged Miso)
● 2 pkgs Koyu Ramen Noodles, seasoning packets discarded
● 1 tbsp rice vinegar
● ¼ c green onions, thinly sliced
Combine the steak, 1 tablespoon shoyu and 1 tablespoon sesame oils in a zip-top container. Seal the bag, removing any air, and massage the bag gently to make sure the steak is fully coated in the mixture. Allow to marinate for at most 2 hours.
In a large pan, combine stock, 1 cup water, ginger, lemongrass and garlic. Bring to a simmer, and let it cook for 15 minutes. Do not boil. Keep warm and lower the heat.
Heat a cast iron skillet on medium heat until hot. Then add oil to the skillet and then cook the steak for 4 minutes, or until it is browned.
Turn steak and add Brussels sprouts in a single layer to the skillet.
Cook steak for another 4 minutes (to about 150°F for medium); remove steak to a cutting board to rest.
Thinly slice the shiitake caps, then add them to a skillet with Brussels sprouts.
Cook for 5 minutes, until mushrooms and Brussels sprouts are softened and browned (brussels sprouts will still remain somewhat firm).
Transfer to a bowl and place aside.
Use a slotted spoon to scoop out the shiitake stems and ginger, lemongrass, and garlic from the stock.
Place miso in a small bowl and add ¼ c hot stock; whisk until dissolved. Set aside.
Bring stock to a boil. Add noodles and cook for 4 min.
Divide noodles among two bowls. Keep some stock in the pot.
Mix the miso mixture in the pot. Return to heat. Cook for 2 minutes, then reduce heat to simmer.
While the stock is heating up, slice the steak and serve over noodles.
Remove stock from heat. Stir in rice vinegar and 2 tbsp of shoyu.
Sprinkle green onions over the bowls.