Steak Tonkotsu Ramen

Ingredients

• 6 oz (170 g) beef top sirloin steak
• 1/2 cake (about 1 1/4 oz / 35 g) Lotus Foods Millet and Brown Rice Ramen noodles
• 1 portion Kirkland Signature Tonkotsu Pork Ramen Broth (Costco), about 1 cup (240 ml)
• 1 large organic egg
• 1 oz (28 g) sweet corn, about 3 tbsp (optional)
• 1 oz (32 g) baby bella mushrooms, sliced thick (optional)
• 3 tbsp (18 g) sliced scallions (optional)
• 1 tbsp (10 g) shallot, sliced paper thin (optional)
• 3 pieces nori seaweed (optional)
• 1/2 tsp (about 2 g) toasted sesame oil, a light drizzle (optional)
• Avocado oil spray; salt and coarse black pepper

How to make it

1. Prep everythingBring a small pot of water to a boil for the egg and fill a bowl with ice water. Take out the 6 oz (170 g) of steak and pat it dry. Slice the 1 oz (32 g) of mushrooms about 1/2 inch (1 cm) thick, slice the shallot paper thin to get 1 tbsp (10 g), slice the scallions to get 3 tbsp (18 g), and measure out the 1 oz (28 g) of corn, the 3 pieces of nori and the 1/2 tsp of sesame oil.
2. Cook the jammy eggGently lower the egg into the boiling water with a spoon and cook exactly 6 1/2 minutes. Move it straight into the ice water and leave it for 5 minutes, which stops the cooking and keeps the yolk soft and jammy (thick and gooey, not runny). Peel and halve it right before you plate.
3. Sear the steakSeason the steak heavily with salt and coarse black pepper. Heat a 10-inch (25 cm) cast iron skillet over high heat until it just starts to smoke, give it a light spray of avocado oil, and sear (cook hard and fast without moving it) 3 to 4 minutes a side to 130°F (54°C) for medium-rare. Rest it 5 minutes, then slice thin against the grain (across the lines you see running through the meat).
4. Brown mushrooms and cornIn the same pan over medium-high heat, lay the mushroom slices flat and cook 2 minutes a side until browned. Then add the corn and cook 3 to 4 minutes, stirring now and then, until it has dark charred spots. Set both aside on a plate.
5. Crisp the shallotsSpray the thin shallot slices with avocado oil and air fry at 350°F (175°C) for 5 to 7 minutes, shaking the basket every minute or two, until deep golden. Watch closely, because they go from golden to burnt in seconds. No air fryer? Crisp them in the hot skillet over medium heat, stirring often.
6. Heat broth and noodlesPour the 1 cup (240 ml) portion of tonkotsu broth into a small saucepan over medium heat until it is steaming, about 3 to 4 minutes. At the same time, cook the 1/2 noodle cake in a pot of boiling water for about 4 minutes, stirring to loosen it, until tender, then drain.
7. Build the bowlPut the noodles in a large bowl and pour the hot broth over them. Fan the steak across the middle, then place the egg halves, corn, mushrooms and scallions around it. Pile the crispy shallots on the steak, tuck the nori against the side of the bowl, and finish with the light drizzle of sesame oil.