Ramen with Pan Seared Miyazakigyu Wagyu Ribeye
Ramen with Pan Seared Miyazakigyu Wagyu Ribeye

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, ramen with pan seared miyazakigyu wagyu ribeye. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Ramen with Pan Seared Miyazakigyu Wagyu Ribeye is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Ramen with Pan Seared Miyazakigyu Wagyu Ribeye is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have ramen with pan seared miyazakigyu wagyu ribeye using 20 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Ramen with Pan Seared Miyazakigyu Wagyu Ribeye:
  1. Make ready 1 Double 8 Cattle Company Miyazakigyu Wagyu Ribeye
  2. Make ready 1 TSP Togarashi Seasoning
  3. Take 5 Eggs (soft boiled)
  4. Make ready 1 BUNCH Green Onion (sliced into 1/4 inch pieces)
  5. Take 1 SMALL CAN Bamboo Shoots (drained)
  6. Get 8-10 Fresh Shiitake Mushrooms (sliced)
  7. Make ready 1 PIECE Nori (cut into bite-size pieces)
  8. Make ready 3 PACKAGE Fresh Ramen Noodles (Chef recommends Hakubaku brand)
  9. Take Broth
  10. Make ready 1 QT Beef Stock
  11. Make ready 1 QT Chicken Stock
  12. Prepare 2 CUP Water
  13. Take 1/4 CUP Soy Sauce
  14. Prepare 1 TBSP Sriracha
  15. Get 1 INCH KNOB Ginger (sliced)
  16. Get 4 Garlic Cloves (smashed and skins discarded)
  17. Take 4 Dry Shiitake Mushrooms
  18. Make ready 1 Yellow Onion (large diced)
  19. Take 1 Large Carrot (large diced)
  20. Take 1 Celery Stalk (large diced)
Instructions to make Ramen with Pan Seared Miyazakigyu Wagyu Ribeye:
  1. PREPARING THE BROTH - Heat a large Dutch oven on medium-high heat with 2 tablespoons of grapeseed oil. Once the Dutch oven is hot, add in the diced carrot, celery and yellow onion.Sauté for 5 minutes or until the onions are translucent. Add in the chicken stock, beef stock, water, ginger, garlic, soy sauce, sriracha, and shiitake mushrooms. Bring up to a boil, and reduce heat to medium-low. Simmer for 30 minutes.
  2. PREPARING THE EGGS - Fill a small saucepan with 1 inch of hot water. Bring the water to boil. Add in the whole eggs, and cover. Cook the eggs for 6 and a half minutes. Then strain, and run cold water over the eggs. Once the eggs have cooled, remove the shells. Cut the eggs in half.
  3. PREPARING THE MIYAZAKIGYU WAGYU RIBEYE - Heat a stainless steel sauté pan on medium-high heat with 2 tablespoons of grapeseed oil. Season the Miyazakigyu Wagyu ribeye with the Togarashi seasoning on both sides. Sear the ribeye for 3 minutes on both sides (cook for additional or less time depending on desired doneness). Let the steak rest for 10 minutes. Then, cut the steak into very thin strips against the grain.
  4. FINAL STEPS - Strain the broth through a fine mesh strainer, and discard the vegetables. Divide the ramen noodles between 4 bowls. Pour the hot broth over them. Let the hot broth and noodles sit for a minute – this will hydrate and cook the noodles.Garnish each bowl with the sliced shiitake mushrooms, sliced green onions, bamboo shoots, soft boiled eggs, and nori pieces.Finish each bowl with slices of Miyazakigyu Wagyu ribeye. Serve hot, and enjoy!

So that is going to wrap this up with this special food ramen with pan seared miyazakigyu wagyu ribeye recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!