How to Make Homemade Gyudon With Miyazakigyu Wagyu Ribeye

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, gyudon with miyazakigyu wagyu ribeye. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Gyudon With Miyazakigyu Wagyu Ribeye is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Gyudon With Miyazakigyu Wagyu Ribeye is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have 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:

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

Instructions 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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