Mutton Shoyu Ramen

INGREDIENTS

• 500g Mutton Shoulder
• 400g Ramen Noodle
• 2 Egg
• 6 tbsp Soy Sauce
• 4 tbsp Mirin
• 4 tbsp Sake
• 2 tsp Sugar
• 1500ml Chicken Stock
• 4 cloves Garlic
• 20g Ginger
• 2 Spring Onion
• 2 tsp Sesame Oil
• 2 tbsp Cooking Oil

STEPS

1. 1

   Pat 500g of mutton shoulder dry and season lightly with salt. Heat 2 tbsp of cooking oil in a heavy pot over medium-high heat. Brown the mutton on all sides for 6 to 8 minutes, until deeply golden. Transfer it to a clean plate.

   ⏱ 6 min

2. 2

   Add 4 cloves of garlic (smashed) and 20g of ginger (sliced) to the pot and stir for 30 seconds. Add 6 tbsp of soy sauce, 4 tbsp of mirin, 4 tbsp of sake, 2 tsp of sugar and 1500ml of chicken stock. Scrape up the browned bits and bring the liquid to a simmer.

   ⏱ 1 min

3. 3

   Return the mutton to the pot. Cover and simmer gently for 90 minutes, turning the meat every 30 minutes, until fork-tender and no pink remains in the thickest piece. Keep the liquid at a gentle simmer, not a rapid boil.

   ⏱ 90 min

4. 4

   While the mutton braises, place 2 eggs in a small saucepan, cover with cold water, and bring to a boil. Simmer for 7 minutes, then transfer the egg to ice water for 5 minutes. Peel and halve it.

   ⏱ 7 min

5. 5

   Remove the mutton from the braising liquid and rest it for 10 minutes on a clean board. Strain the braising liquid into a saucepan, skim excess fat, and keep it hot over low heat. Slice the mutton across the grain.

   ⏱ 10 min

6. 6

   Cook 400g of ramen noodle according to the package directions, usually 3 to 5 minutes, until just tender. Drain thoroughly.

   ⏱ 3 min

7. 7

   Divide the noodles among four warmed bowls. Ladle over the hot broth and arrange the sliced mutton and halved egg on top. Finish each bowl with 2 tsp of sesame oil and 2 spring onions (thinly sliced), then serve immediately.