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Ingredients

salad greens for garnish
RAMEN BUN:
1 (85 g) pack store-bought ramen noodles
1 pc MAGNOLIA BROWN EGG, beaten
2 tsp MAGNOLIA NUTRI-OIL
PATTY:
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
1/8 tsp iodized fine salt
1/8 tsp pepper
2 tbsp MAGNOLIA NUTRI-OIL
SAUCE:
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.


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