|salad greens for garnish|
|1 (85 g)||pack||store-bought ramen noodles|
|1||pc||MAGNOLIA BROWN EGG, beaten|
|1/2||kg||MONTEREY GROUND BEEF|
|1/2||kg||MONTEREY GROUND PORK|
|3||tbsp||light soy sauce|
|1/8||tsp||iodized fine salt|
|soup from ramen noodles|
|3||tbsp||dark soy sauce|
|*Togarashi: a common Japanese spice mixture with 7 ingredients|
1. Ramen bun: Cook ramen according to package directions. Drain noodles from broth. Reserve soup for the sauce. Toss noodles with egg. Press noodle onto a ring mold. Chill to set. Pan-fry molded noodles on both sides in hot oil until light brown. Drain oil. Set aside.
2. Patty: Mix all ingredients in a bowl. Form mixture into patties. Pan-fry patties until fully- cooked. Drain excess oil on paper towels. Set aside.
3. Sauce: Boil ramen broth with soy sauce and reduce in half. Let cool.
4. Assembly: Sandwich some salad greens and a piece of patty between 2 ramen buns. Drizzle sauce over patty before serving.
Makes 2 servings.