Smoked Beef Cheek Ramen

cook time: 6hrs

Difficulty: Moderate 

Prep time: 45min

Serves: 4 people

Ingredients

Instructions

For the cheeks

1. Massage the miso onto the beef cheeks and dust lightly with pepper
2. Prepare your smoker to 110-130֯C and place the cheeks on a high rack or shelf
3. Smoke your beef cheeks for 2-3hrs uncovered, after the smoking period transplant your cheeks into a suitable dish or wrap in foil with stock
4. Continue to cook for an additional 2hrs or until the cheeks have an internal temperature of 100֯C or probe easily
5. Allow to rest for 45min-1hr before slicing (save your stock as you require this to make your broth)
6. Slice your beef cheeks approximately 5mm thick

For the soy egg

1. Place eggs into boiling water and cook for 9minutes.
2. Remove from pot and run through cold water, use this period where the shell is brittle to peel the eggs
3. In a small pot add the remaining ingredients and bring to a simmer. Allow to cool and place in the peeled eggs (allow to sit for 4hrs)
4. Split in half 

For the broth

• Add all the ingredients together and bring to the simmer

To serve

1. Blanch the udon noodles as directed
2. Divide noodles across 4 bowls
3. Pour in equal amount of the broth into each bowl
4. Place on ½ a beef cheek in slices on top on the soup
5. Add the split egg
6. Garnish with enoki mushrooms and spring onion