FOLLOW US
MENU
Ingredients:
| salad greens for garnish |
| 1 (85 g) | pack | store-bought ramen noodles |
| 1 | pc | MAGNOLIA BROWN EGG, beaten |
| 2 | tsp | cooking oil |
| 1/2 | kg | MONTEREY GROUND BEEF |
| 1/2 | kg | MONTEREY GROUND PORK |
| 2 | tbsp | soy sauce |
| 3 | tbsp | light soy sauce |
| 1 | tbsp | Togarashi* |
| 1 | tbsp | mirin (Japanese sweet rice wine) |
| 1/8 | tsp | iodized fine salt |
| 1/8 | tsp | pepper |
| 2 | tbsp | cooking oil |
| soup from ramen noodles | ||
| 3 | tbsp | dark soy sauce |
| *Togarashi: a common Japanese spice mixture with 7 ingredients |
Procedure:
1. Ramen bun: Cook ramen according to package directions. Drain noodles from broth. Reserve soup for the sauce. Toss noodles with egg. Press noodle onto a ring mold. Chill to set. Pan-fry molded noodles on both sides in hot oil until light brown. Drain oil. Set aside. 2. Patty: Mix all ingredients in a bowl. Form mixture into patties. Pan-fry patties until fully- cooked. Drain excess oil on paper towels. Set aside. 3. Sauce: Boil ramen broth with soy sauce and reduce in half. Let cool. 4. Assembly: Sandwich some salad greens and a piece of patty between 2 ramen buns. Drizzle sauce over patty before serving. Makes 2 servings.
By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.
