Ingredients

For the Sake Ramen Eggs 

• 4 eggs
• ¼ cup sake or Mirin
• ¼ cup light soy sauce
• 1 teaspoon sugar
• 2 teaspoon rice wine vinegar 

Chill eggs before cooking, overnight. 

Bring water to boil for 1 full minute then add the cold eggs and  submerge them gently with a spider or large slotted spoon. Cook for 7 minutes and transfer to an ice bath to cool. 

Mix sauce together in a small bowl. 

Once eggs have cooled, peel and place in sauce, let marinate for several hours, turning occasionally. Use to garnish ramen bowls. 

For the Ramen Bowl Broth and Assembly 

• 1 ½ pounds skirt steak
• Salt and Pepper
• 1 cup dried porcini mushrooms
• 2 quarts beef bone broth or stock or vegetable and beef broth combined
• Few slices of ginger 
• A couple cloves crushed garlic plus 2 cloves, chopped
• ¼ cup white miso
• ¼ cup Tahini
• 3 tablespoon canola or olive oil
• 1 pound mixed mushrooms (I like to use cremini, shiitake and oyster), cleaned and thinly sliced
• 4 bundles of dried Japanese ramen noodles from one 25 oz bag
• 4 sake eggs, halved
• 1 cup of very thinly sliced baby carrots
• 1 bunch of scallions, very thinly sliced on the bias

Directions

Slice meat very thinly on an angle so that it's shaved.  Season with salt and pepper and set aside.

Place dried porcini in a small pot and cover with about 1 ½ to 2 cups of water.  Bring to boil and soften until plump and tender. Reserve for later. 

Heat stock, ginger, garlic, miso and tahini over medium heat in a medium pot.
Simmer for 15 minutes to combine flavors, then strain out the aromatics and return the broth to the pot. Add in porcini mushrooms and their broth except for the last few tablespoons of broth at the bottom of the pot. Continue to simmer the broth. 

Heat a medium skillet over medium high heat with canola or olive oil.  Add fresh mushrooms and cook until crisp, salting once browned.  Add garlic, stir and remove from heat.

Bring 4 quarts of water to a boil. Cook noodles for 4 minutes and drain, rinse.