Simple Way to Make Award-winning Gyudon With Miyazakigyu Wagyu Ribeye
Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Favorite Gyudon With Miyazakigyu Wagyu Ribeye. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Gyudon With Miyazakigyu Wagyu Ribeye, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gyudon With Miyazakigyu Wagyu Ribeye delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Gyudon With Miyazakigyu Wagyu Ribeye is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Gyudon With Miyazakigyu Wagyu Ribeye estimated approx 20 minutes.
To get started 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.
Ingredients and spices that need to be Take to make Gyudon With Miyazakigyu Wagyu Ribeye:
- 1 Double 8 Cattle Company Miyazakigyu Wagyu Ribeye
- 1 TSP Togarashi Seasoning
- 5 Eggs (soft boiled)
- 1 BUNCH Green Onion (sliced into 1/4 inch pieces)
- 1 SMALL CAN Bamboo Shoots (drained)
- 8-10 Fresh Shiitake Mushrooms (sliced)
- 1 PIECE Nori (cut into bite-size pieces)
- 3 PACKAGE Fresh Ramen Noodles (Chef recommends Hakubaku brand)
- Broth
- 1 QT Beef Stock
- 1 QT Chicken Stock
- 2 CUP Water
- 1/4 CUP Soy Sauce
- 1/4 CUP Soy Sauce
- 1 TBSP Sriracha
- 1 INCH KNOB Ginger (sliced)
- 4 Garlic Cloves (smashed and skins discarded)
- 4 Dry Shiitake Mushrooms
- 1 Yellow Onion (large diced)
- 1 Large Carrot (large diced)
- 1 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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