Anyone who know me, or even follows my Instagram, will know the endless love I have for wagamama.
I mean, come on, just look at it.
Besides tasting great, my Wagamama favourite dish is actually surprisingly healthy too.
None of that Katsu curry rubbish, just chilli beef ramen for the soul.
Well, I have the Wagamama cookbook and I do often make my own ramen, and a few of you have commented asking for the recipe. It is easy to find online but I’ll post it here too.
I’m a true Wagamama fan, and a few years ago they used to sell their ramen bowls and spoons online. I don’t know why they don’t anymore, but I gathered a collection luckily! If you don’t have the ramen spoon then it might be slightly difficult to slurp the amazing broth, but you can always use a straw!
Now the chilli sauce that you add to the broth is open to interpretation. I’ve followed the recipe for the chilli sauce before and it wasn’t the same, but I asked someone who worked for Wagamama (dream – free food on your lunch break!!!) and they suggested using sriracha because that’s what Wagamama used to print on their recipe table place-Matt.
So that’s what I do, and it is so close to the real thing that it’s insane. My only suggestion is that you make your own stock if you can – because using a stock cube or stock from the supermarket makes it taste less authentic. The stock is the only difference I notice when I make my own ramen vs when I eat at Wagamama. It’s such a shame I’m so close to perfection with this dish.
Anyway, I’m sure the suspense is killing you, so here is the recipe.
Now if you would like to try and make this chilli ramen sauce then I will post the recipe for that too, but I really do recommend sriracha.
And if you’re not into steak, you can make the same ramen with a chicken breast.
The secret to wagamama’s stock is that they use a mixture of chicken and pork bones – so definitely try making their stock if you can. If not, it doesn’t matter too much – but you can taste a slight difference when using supermarket stock.