If you are looking for a quick ramen fix this one can be on the table 30 minutes after you walk into the kitchen. It’s rich, salty goodness in a bowl. And it’s dead easy. 30 minute curry ramen.
I have a thing for Japanese food. I still remember the first time I tried the curry. It’s nothing like the Indian restaurant curry recipes all over this blog. It’s simple. A bit sweet. Salty. Completely different. But really good.
Got back from Japan determined to recreate it. Asked a Japanese buddy at work for a recipe. He said “We just use the cubes.” Cubes? What?
Went to a Japanese restaurant and asked how they make the curry. “We use the cubes”. Huh? Unbelievable!
Went to a Japanese grocery store. They had a wall of curry cubes. Literally. So I tried it. And it was pretty much like I remembered it. So now I use the cubes too. Not always. But often.
This blog is about near scratch cooking. Cubes don’t belong. My real tonkotsu ramen takes more than a day. No magic there.
But I’m posting it anyway. Try it before you write me off. 30 minute curry ramen. It’s cheating. But it’s worth it…
- 8 oz top sirloin or chicken breast
- 4 cups low or no sodium chicken broth
- 2 large eggs (you really want fresh eggs here)
- 2 cubes Japanese curry (Golden Curry seems to be a pretty popular brand)
- ramen noodles (or alkalinated spaghettini)
- a bit of oil
- green onion to garnish
- Put a pot of water on to boil for the noodles
- Slice the beef into ¼ inch slices or cut the chicken into ¾ inch cubes.
- Heat the oil in a pan large enough to hold the stock until it just shimmers.
- Fry the beef or chicken until just done. Remove.
- Gently lower the eggs into the boiling water (the water for the noodles) and cook for 6½ minutes.
- After 6½ minutes place the eggs in a bowl of ice water to cool. You want them to cool quickly to stop the yolks from hardening.
- Once they have cooled slice each egg in half lengthwise. Be careful. The yolks still have a bit of runny texture.
- Chop the cubes into small pieces
- Deglaze the pan with a bit of chicken stock then add about another cup of stock.
- Add the chopped cubes into the stock and bring to a boil. These things don't dissolve very well so you will have to chase them with a spatula.
- Once the cubes have dissolved add the remaining stock and simmer for about 4-5 minutes.
- While the stock simmers cook the ramen noodles per the instructions on the package.
- Drain the noodles.
- Divide the noodles across two bowls. Arrange the beef or chicken overtop the noodles and pour half the broth into each bowl. Add the eggs, submerging slightly to warm them through.
- Top with green onion and enjoy!