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Ingredients:
| 2 | packs (85 g each) | store-bought ramen noodles |
| 2 | pc | MAGNOLIA BROWN EGG, beaten |
| 2 | tbsp | cooking oil |
| 100 | grams | MONTEREY GROUND BEEF |
| 100 | grams | MONTEREY GROUND PORK |
| 2 | tbsp | soy sauce |
| 3 | tbsp | light soy sauce |
| 1 | tbsp | Togarashi powder |
| 1 | tbsp | mirin (Japanese sweet rice wine) |
| 1/8 | tsp | iodized fine salt |
| 1/8 | tsp | pepper |
| cup | broth from ramen noodles | |
| 3 | tbsp | dark soy sauce |
| 1 | tbsp | Togarashi powder |
Procedure:
Ramen Bun
1. Cook ramen noodles according to package directions.
2. Drain noodles from broth. Reserve broth for the sauce.
3. Toss noodles with egg.
4. Press noodles onto a ring mold. Chill to set.
5. Pan-fry molded noodles on both sides in hot oil until light brown. Drain oil. Set aside.
Patty
1. Mix all ingredients in a bowl.
2. Form mixture into patties.
3. Pan-fry patties in hot oil until fully cooked. Drain excess oil on paper towels. Set aside.
Sauce
1. In a saucepan, boil ramen broth with soy sauce and reduce broth in half. Let cool.
Assembly
1. Sandwich some salad greens and a piece of patty between 2 ramen buns.
2. Drizzle sauce over patty before serving.
Makes 2 servings.
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