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Spicy Seafood Ramen Wagyu
This ramen dish is a fantastic infusion that simplifies making traditional stock. The broth is spicy, aromatic, and umami-rich. Although seafood-based, it pairs exceptionally well with the fatty, rich, slow-cooked wagyu sirloin. Alternatively, you can use fish, such as fried fish pieces or other seafood components, instead of wagyu sirloin. Please note that if you use the sous vide technique, the entire process will take around 5 hours. You can skip this step and use a different cooking method if needed. You can also use ziplock bags instead of a vacuum-sealing machine. Additionally, store-bought ramen can be used to save time, but the focus should remain on the broth, so I recommend not omitting any related steps. See additional notes below. Difficulty: Medium, requiring skilled cookery techniques.
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