Gyudon With Miyazakigyu Wagyu Ribeye.
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, gyudon with miyazakigyu wagyu ribeye. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Gyudon With Miyazakigyu Wagyu Ribeye is one of the most well liked of recent trending foods in the world. It's simple, it's fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Gyudon With Miyazakigyu Wagyu Ribeye is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook gyudon with miyazakigyu wagyu ribeye using 21 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Gyudon With Miyazakigyu Wagyu Ribeye:
- {Get 1 of Double 8 Cattle Company Miyazakigyu Wagyu Ribeye.
- {Prepare 1 TSP of Togarashi Seasoning.
- {Make ready 5 of Eggs (soft boiled).
- {Make ready 1 BUNCH of Green Onion (sliced into 1/4 inch pieces).
- {Get 1 of SMALL CAN Bamboo Shoots (drained).
- {Take 8-10 of Fresh Shiitake Mushrooms (sliced).
- {Prepare 1 PIECE of Nori (cut into bite-size pieces).
- {Make ready 3 PACKAGE of Fresh Ramen Noodles (Chef recommends Hakubaku brand).
- {Take of Broth.
- {Prepare 1 QT of Beef Stock.
- {Prepare 1 QT of Chicken Stock.
- {Prepare 2 CUP of Water.
- {Prepare 1/4 CUP of Soy Sauce.
- {Take 1/4 CUP of Soy Sauce.
- {Prepare 1 TBSP of Sriracha.
- {Make ready 1 INCH of KNOB Ginger (sliced).
- {Take 4 of Garlic Cloves (smashed and skins discarded).
- {Make ready 4 of Dry Shiitake Mushrooms.
- {Prepare 1 of Yellow Onion (large diced).
- {Prepare 1 of Large Carrot (large diced).
- {Prepare 1 of Celery Stalk (large diced).
Instructions to make Gyudon With Miyazakigyu Wagyu Ribeye:
- 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..
- 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..
- 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..
- 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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