Gyu Ramen Recipe

Preheat a large stockpot over medium-high heat. Add the chicken carcass and pork bones and dry-roast for 8–10 minutes to brown slightly and develop flavor.

Add 5 L cold water to the pot along with smashed ginger, smashed garlic and scallion whites. Bring to a gentle simmer, skimming foam and impurities from the surface during the first 20 minutes.

Lower heat to maintain a gentle simmer and cook uncovered for 3–4 hours. Add more water if necessary to keep bones submerged.

Thirty minutes before finishing, remove solids with tongs or a skimmer. Add kombu and simmer 10 minutes; remove kombu. Turn off heat and add bonito flakes. Let steep 10 minutes, then strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot.

Return strained broth to a clean pot, stir in chicken fat, soy sauce, mirin and salt. Taste and adjust seasoning. Keep warm on very low heat while preparing other components.

Combine oyster sauce, soy sauce, sake, brown sugar, sesame oil and cornstarch in a bowl. Add sliced beef and toss to coat thoroughly. Marinate 20–30 minutes at room temperature or up to 2 hours in the fridge.

Heat a large skillet or cast-iron pan over high heat with 1 tbsp vegetable oil until shimmering. Shake off excess marinade from beef (reserve marinade). Sear beef in a single layer for 30–60 seconds per side until nicely browned but still tender; work in batches to avoid steaming. Remove and keep warm.

If desired, pour reserved marinade into the hot pan and bring to a quick simmer for 30–60 seconds to thicken slightly, then toss beef back in to glaze.

Bring a pot of water to 66°C (150.8°F). Gently lower whole eggs (in shell) into water and maintain temperature for 45 minutes. If you don’t have a thermometer, bring water to a simmer, then remove from heat and hold with the eggs in a covered pot for 45–60 minutes—results vary.

When done, transfer eggs to ice water for 5 minutes to stop cooking. Gently crack and peel; the whites will be just set and yolks custardy. Keep refrigerated until assembly, rewarm quickly in hot water if needed before serving.

Heat 1 tbsp butter or oil in a skillet over medium-high heat. Add mushrooms cut-side down and sear without moving for 2–3 minutes until browned, then toss and cook another 1–2 minutes. Season with a pinch of salt and pepper. Remove and keep warm.

In the same skillet, add remaining 1 tbsp butter or oil. Blanch broccolini in boiling water 1 minute until bright green, then transfer to the skillet and sauté 1–2 minutes to coat and finish cooking. Season with salt and pepper. Remove and keep warm.

Sauté corn kernels briefly in the pan for 1–2 minutes with a pinch of salt to warm and slightly caramelize. Keep warm.

Bring a separate large pot of water to a rolling boil. Cook fresh ramen noodles according to package instructions (typically 1–3 minutes) until tender but still with bite. Reserve a ladle of cooking water if needed to loosen broth.

Divide cooked noodles among 4 bowls. Ladle hot broth over noodles (about 500–600 ml per bowl, adjust to taste).

Top each bowl with a portion of the oyster sauce marinated beef, 1 peeled 66°C egg halved, a few seared mushrooms, several pieces of sautéed broccolini, a spoonful of warmed corn, and sliced negi (green scallion tops).

Garnish with toasted sesame seeds and a drizzle of chicken fat or a small spoon of chili oil if desired. Serve immediately.