Shichimi Togarashi Wagyu Bavette Steak Sesame Ramen Noodle Salad Recipes

SESAME RAMEN SALAD

Sesame Ramen Salad image

This spicy Asian sausage and noodle salad is equally good for lunch or a potluck. -Denese Johnson, Chico, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3 packages (3 ounces each) shrimp ramen noodles
6 cups hot water
1 pound bulk spicy pork sausage
3/4 cup Asian toasted sesame salad dressing
3/4 cup sliced green onions (about 6 medium), divided
1/2 cup chopped fresh cilantro
1/2 teaspoon grated lime zest
3 tablespoons lime juice
3 cups fresh snow peas, halved diagonally (about 8 ounces)
1-1/2 cups julienned carrots
4 tablespoons chopped dry roasted peanuts, divided

Steps:

Break ramen noodles into quarters and place in a large bowl; reserve one seasoning packet. Cover noodles with hot water; let stand until softened, about 5 minutes., Drain noodles; rinse with cold water. Drain well and return to bowl., In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes. Drain on paper towels., Mix salad dressing, 1/2 cup green onions, cilantro, lime zest, lime juice and contents of reserved seasoning packet; add to noodles. Toss with snow peas, carrots, 3 tablespoons peanuts and sausage. Sprinkle with the remaining green onions and peanuts.

Nutrition Facts : Calories 402 calories, Fat 25g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 972mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

SHICHIMI TOGARASHI

Shichimi Togarashi image

You can buy shichimi togarashi, but this fresh version is extra flavorful. Use this Japanese seasoning mix in soups, noodles, grilled foods, rice, or salads.

Provided by Sonoko Sakai

Yield Makes ⅓ cup

Number Of Ingredients 9

Ingredients

One 1" piece (57 g) ginger, peeled and sliced ⅛" thick
2 tsp. mandarin zest (or lemon or orange zest)
12 dried red chiles (Thai, Korean, Italian, or Mexican), seeded
1 tsp. sansho peppercorns (or Sichuan peppercorns for a spicier version)
½ sheet nori, torn into small pieces
1 Tbsp. hemp seeds or white sesame seeds
1 Tbsp. poppy seeds
2 Tbsp. toasted black sesame seeds
1 Tbsp. sea salt (optional)

Steps:

Spread the ginger and mandarin zest in a dehydrator and dehydrate at 135°F (57°C) for 3 to 4 hours, until the ginger becomes completely dried and snaps when bent. (You can also dehydrate them in the lowest setting of your oven.) Process the ginger and mandarin zest into a spice grinder until finely ground. You should have about 2 tsp. ginger powder and 1 tsp. mandarin peel powder. (If you have more of either, save it to spice your tea.) Sift the powders through a fine-mesh strainer to remove any fibers. Transfer both to the same small bowl and set aside.
Next, process the chiles and sansho peppercorns separately. Put the ingredient in the spice grinder and grind into a powder. Sift the powder through a fine-mesh strainer. You should have 1 Tbsp. of chile powder and ½ tsp. of sansho pepper powder. (If you have more of either, save it to spice your noodle soup.) Add both to the bowl.
Last, put the torn pieces of nori in the spice grinder and grind for 3-4 seconds, being careful not to overprocess it (you want flakes, not powder); add it to the bowl. Add the hemp seeds, poppy seeds, toasted sesame seeds, and salt (if using). Store in a glass container with a tight-fitting lid in the pantry. Use within a couple of months for best flavor.

SHICHIMI TOGARASHI WAGYU BAVETTE STEAK & SESAME RAMEN NOODLE SALAD

Shichimi Togarashi Wagyu Bavette Steak & Sesame Ramen Noodle Salad image

Categories Beef

Number Of Ingredients 10

Ingredients

4 pounds Double 8 Cattle Company Fullblood Wagyu Bavette Steak (trimmed)
1/2 cup Vegetable Oil
1/4 cup Shichimi Togarashi / Japanese Seven Spice Blend
1 tablespoon Salt
4 cups Sesame Ramen Noodle Salad: Cooked Ramen Noodles
1 cup Sesame Ginger Salad Dressing (plus additional dressing for serving)
4 Scallions (chopped)
2 Carrots (julienned very thinly)
1/4 cup Pickled Red Ginger / Beni Shoga (strained)
1/2 cup Snow or Snap Peas (cut in half on an angle)

Steps:

PREPARING THE SHICHIMI TOGARASHI MARINATED STEAK: Mix the vegetable oil, salt, and shichimi togarashi spice together. This is your marinade.Trim your Fullblood Wagyu bavette steak, and cut it into four 8-10 ounce rectangular portions.Place the steak in a ziploc-style bag, and pour the marinade over it. Place the bag in the refrigerator for 30-45 minutes. Do not over-marinate the Fullblood Wagyu bavette steaks, unless you want a very spicy steak.
PREPARING THE COLD SESAME RAMEN NOODLE SALAD: Cook the ramen noodles according to the directions on the package. Chef recommends using Sun Noodle brand ramen noodles, which are usually available at your local Asian market.Once the noodles are cooked, cool them down in an ice water bath.Then, place the cold noodles, chopped scallions, julienned carrots, strained pickled red ginger (or beni shoga), and cut peas in a bowl.Toss the ingredients in 1 cup of the sesame ginger salad dressing. Newman's Own dressing works well for this recipe (it's better for the dressing to be on the creamier side), but you can also make your own dressing if you prefer.Allow the ramen noodle salad to rest in the refrigerator for at least 20 minutes before serving.
FINAL STEPS: Fire up your charcoal or propane grill. Place the marinated Fullblood Wagyu steaks on the grill, and cook for 3-4 minutes per side.Transfer the steaks to a wire cooling rack, and allow them to rest for 90 seconds before transferring them to a cutting board. On the cutting board, slice the Fullblood Wagyu bavette steaks against the grain. To serve, place your chilled ramen noodle salad on a large plate. Add your sliced Fullblood Wagyu steak on top of the noodles, and finish by adding some more of your sesame ginger salad dressing. Enjoy!

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