Japanese Curry Ramen Recipe – Beef, Egg & Noodle Bowl

Last Updated on 2 months by Neha Deshmukh

Japanese Curry Ramen Recipe – Beef, Egg & Noodle Bowl

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take forever to make. This Japanese Curry Ramen is exactly that – a warm hug in a bowl! I first stumbled upon this combination during a trip to Japan, and I’ve been tweaking the recipe ever since to get it just right. It’s become a real weeknight favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average ramen. The rich, savory Japanese curry broth takes everything to another level. It’s a delightful fusion of flavors and textures – tender beef, perfectly jammy eggs, springy noodles, and a fragrant broth. Plus, it’s surprisingly easy to whip up, even on a busy weeknight! It’s a guaranteed crowd-pleaser, and honestly, it just feels good to eat.

Ingredients

Here’s what you’ll need to create this delicious bowl of goodness:

• 8 oz top sirloin (about 225g)
• 4 cups low or no sodium chicken broth (950ml)
• 2 large eggs
• 2 cubes Japanese curry
• 2 servings ramen noodles (about 200g)
• 1 tsp oil (5ml)
• Green onion, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Japanese Curry Cubes: These are the star of the show! I like using Golden Curry – it’s readily available and has a fantastic flavor. You can find them at most Asian grocery stores, and even some well-stocked supermarkets. Different brands will have varying levels of spice, so choose one that suits your preference.
• Ramen Noodle Type: Fresh ramen noodles are amazing if you can get your hands on them, but dried ramen noodles work perfectly well too. Look for ones that are specifically for ramen, as they have a better texture.
• Top Sirloin Cut: Top sirloin is my go-to because it’s tender and flavorful. But feel free to experiment! Flank steak or even ribeye would also be delicious. Just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, get a pot of water boiling for the noodles. We’ll come back to those later.
2. Now, slice your top sirloin into ¼-inch slices or cube it – whatever you prefer! Heat the oil in a pan over medium-high heat until it’s shimmering. Add the beef and cook until it’s nicely browned and cooked through. Remove the beef from the pan and set it aside.
3. Next up, the eggs! Gently lower the eggs into the boiling water and cook for 6.5 minutes for a lovely jammy yolk. Immediately transfer them to a bowl of ice water to stop the cooking process. Once cool enough to handle, peel the eggs and cut them in half.
4. Time for the curry broth! Deglaze the pan you used for the beef with a splash of chicken broth, scraping up any browned bits from the bottom. Add the remaining broth and the Japanese curry cubes. Simmer over low heat, stirring occasionally, until the curry cubes are completely dissolved and the broth is smooth and fragrant.
5. Cook the ramen noodles according to the package instructions. Drain them well.
6. Finally, assemble your bowls! Divide the noodles between two bowls, top with the cooked beef, ladle over the curry broth, and add the halved eggs. Garnish generously with chopped green onions. Enjoy!

Expert Tips

• Don’t overcrowd the pan when cooking the beef. Work in batches if necessary to ensure it browns properly.
• The ice bath is crucial for getting perfectly cooked eggs. It stops the cooking process and makes them easier to peel.
• Taste the broth and adjust the seasoning if needed. A little soy sauce or a pinch of salt can really enhance the flavor.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: Add a pinch of cayenne pepper or a dash of chili oil to the broth for a spicier kick. My husband loves it extra spicy!
• Protein Variations: Chicken or pork work beautifully in this ramen. My friend Sarah always uses thinly sliced pork belly.
• Vegan Adaptation: Swap the beef for firm tofu, and use vegetable broth instead of chicken broth. It’s just as delicious!
• Gluten-Free Noodle Options: Use gluten-free ramen noodles or rice noodles for a gluten-free version.
• Seasonal Vegetable Additions: Feel free to add some seasonal veggies like spinach, mushrooms, or bok choy to the broth.

Serving Suggestions

This ramen is a complete meal on its own, but if you want to add a side, a simple Asian slaw or some edamame would be perfect. A cold Japanese beer or a cup of green tea complements the flavors beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some of the broth, so you might want to add a little extra broth when reheating.

FAQs

Let’s answer some common questions:

• What type of Japanese curry cubes are best for this recipe? Golden Curry is a great starting point, but feel free to experiment with different brands and spice levels.
• Can I make the broth ahead of time? Absolutely! You can make the broth up to 2 days in advance and store it in the refrigerator.
• How do I prevent the eggs from overcooking? The ice bath is key! It stops the cooking process immediately.
• What is the best way to slice the beef for this ramen? Thinly sliced against the grain is best for tenderness.
• Can I use a different type of noodle if I don’t have ramen? Udon noodles or soba noodles would also work well, though they’ll have a slightly different texture.