Teriyaki braised beef stir fry with ramen noodles

Set a bowl over a scale and add one part or 100 grams each of soy sauce, mirin and sake, optionally with one part or 100 grams sugar.

Thinly slice two cloves of garlic and a knob of ginger and mash them into a paste in a mortar and pestle.

Set a pot over medium heat with a five gram drizzle of oil and saute the ginger garlic paste about a minute to infuse the oil.

Pour in the soy sauce, mirin and sake mixture, bring to a simmer and cook about six minutes to reduce slightly.

Add cornstarch slurry in batches until it reaches the preferred thickness, remembering it thickens as it cools.

Taste and add a spoonful or two of sugar, then cool and pour into a squirt bottle.

Wash the snow peas and cut them in half.

Add a five gram drizzle of oil to a wok over high heat, add the snow peas with a sprinkle of salt and fry one minute.

Add the frozen cooked braised beef, coat it with the peas to thaw and heat through, and break it up with a spatula.

Add the cooked noodles and squirts of teriyaki sauce to taste.

Sprinkle with black or white sesame seeds and serve with pickled ginger.