Ramen with Pan Seared Miyazakigyu Wagyu Ribeye

Double8Cattle
September 08, 2020
1476

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...


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Nutritions

Calories
1222

Sodium
2720mg
113% DV

Fat
47g
73% DV

Protein
56g
112% DV

Carbs
100g
34% DV

Fiber
30g
122% DV