Ramen with Pan Seared Miyazakigyu Wagyu Ribeye

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The noodles sit in a savory broth with fresh shiitake mushrooms, green onions, nori, and soft boiled eggs. The ramen bowl is topped with Togarashi-seasoned, pan seared Miyazakigyu Wagyu ribeye. This popular Japanese dish is served hot and is perfect for warming up on a rainy day! Try this recipe next time you're craving ramen!

4
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 )
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 cups Water
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 )

FIRST STEP

Take the Miyazakigyu Wagyu ribeye out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE...


See the full directions on my site
Nutritions

Calories
1222

Sodium
2720mg
113% DV

Fat
47g
73% DV

Protein
56g
112% DV

Carbs
100g
34% DV

Fiber
30g
122% DV

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Our oven-roasted broccoli steaks are a great way to change up the way you can make broccoli! It is an easy vegetable side dish or can be transformed into be the main dish.  Have you ever tried any broccoli steak recipes before? It is a great way to use the whole head of broccoli, not ...

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