Gyudon With Miyazakigyu Wagyu Ribeye
Gyudon With Miyazakigyu Wagyu Ribeye

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, gyudon with miyazakigyu wagyu ribeye. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Gyudon With Miyazakigyu Wagyu Ribeye is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Gyudon With Miyazakigyu Wagyu Ribeye is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have gyudon with miyazakigyu wagyu ribeye using 21 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Gyudon With Miyazakigyu Wagyu Ribeye:
  1. Get 1 Double 8 Cattle Company Miyazakigyu Wagyu Ribeye
  2. Get 1 TSP Togarashi Seasoning
  3. Make ready 5 Eggs (soft boiled)
  4. Get 1 BUNCH Green Onion (sliced into 1/4 inch pieces)
  5. Make ready 1 SMALL CAN Bamboo Shoots (drained)
  6. Prepare 8-10 Fresh Shiitake Mushrooms (sliced)
  7. Get 1 PIECE Nori (cut into bite-size pieces)
  8. Take 3 PACKAGE Fresh Ramen Noodles (Chef recommends Hakubaku brand)
  9. Prepare Broth
  10. Prepare 1 QT Beef Stock
  11. Get 1 QT Chicken Stock
  12. Prepare 2 CUP Water
  13. Get 1/4 CUP Soy Sauce
  14. Prepare 1/4 CUP Soy Sauce
  15. Get 1 TBSP Sriracha
  16. Make ready 1 INCH KNOB Ginger (sliced)
  17. Prepare 4 Garlic Cloves (smashed and skins discarded)
  18. Prepare 4 Dry Shiitake Mushrooms
  19. Take 1 Yellow Onion (large diced)
  20. Make ready 1 Large Carrot (large diced)
  21. Get 1 Celery Stalk (large diced)
Steps to make Gyudon With 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!

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