Teriyaki beef ramen with pickled vegetables from Ramen by Heather Whinney

Ingredients

• 15 ml/1 tbsp white sesame seeds, toasted
• 5 ml/1 tsp caster/superfine sugar
• ½ cucumber, finely sliced
• 15 ml/1 tbsp red miso
• 2 limes, halved
• 1.75 litres/3 pints/7½ cups chicken or pork stock
• pinch of salt
• 5 cm/2 in piece of fresh root ginger, peeled and finely grated
• 15 ml/1 tbsp mirin
• 15 ml/1 tbsp light soy sauce
• 2–3 carrots, peeled and finely sliced
• 30 ml/2 tbsp sake
• 30 ml/2 tbsp dark soy sauce
• 45 ml/3 tbsp mirin
• 400 g/14 oz rump steak
• 1 garlic clove, peeled and grated
• 5 cm/2 in piece of fresh root ginger, peeled and grated
• 10 ml/2 tsp clear honey
• 15 ml/1 tbsp caster/superfine sugar
• 15 ml/1 tbsp sesame oil
• large handful of radishes, trimmed and finely sliced
• 15–30 ml/1–2 tbsp pickled ginger (gari)
• 15 ml/1 tbsp white miso
• 400 g/14 oz fresh ramen noodles
• 1 small head of broccoli, broken into small florets