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Gyudon with Miyazakigyu Wagyu Ribeye

Gyudon (Japanese Beef and Rice Bowl) with Miyazakigyu Wagyu Ribeye

Prep Time: 25 Minutes
Cook Time: 30 Minutes
Servings: 3
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 Double 8 Cattle Company Miyazakigyu Wagyu Boneless Ribeye (sliced against the grain to 1/8-inch-thick slices)
  • 4 TBSP Grapeseed Oil (divided)
  • 1 Large Sweet Onion (julienned thinly)
  • 6 Eggs (2 eggs per serving)
  • 3 TSP Butter (divided)
  • Kosher Salt (to season)
  • 1/2 CUP Green Onion (sliced thinly)
  • 2 OZ Pickled Ginger (optional side)
Soy Sauce Mixture
  • 4 TSP Sugar
  • 1/4 CUP Mirin
  • 1/4 CUP Soy Sauce
  • 1/4 CUP Sake
  • 1 CUP Dashi (you can substitute beef stock)
  • 2 TSP Ginger (minced finely)
Short Grain Rice 
  • 1 CUP Short Grain Rice
  • 1 3/4 CUP Water
  • 1 TSP Salt


        • Large Saute Pan or Wok
        • Small Egg Pan

        FIRST STEP

        Remove the Miyazakigyu Wagyu ribeye from the freezer, and place it in the refrigerator 24 hours before starting this recipe.


        Pull the Miyazakigyu Wagyu ribeye from the refrigerator.

        Slice the ribeye against the grain into 1/8-inch-thick slices.

        Let the steak slices come to room temperature while preparing the other ingredients.

        In a small bowl, mix together the sugar, mirin, soy sauce, sake, ginger, and dashi. Set aside.


        Heat the water and salt in a medium saucepan over medium-high heat.

        Once the water reaches a slow boil, mix in the short grain rice.

        Once the water is at a boil, lower the temperature and let simmer. Keep the saucepan covered while the rice is cooking.

        Once the water is absorbed, turn off the heat. Let the rice carry over and stay warm.


        In a large saute pan or wok, heat 2 tablespoons of grapeseed oil on medium-high heat.

        Once the oil is hot, add in the sliced Miyazakigyu Wagyu ribeye. Brown the beef on one side for 30 seconds.

        Flip the steak slices, and brown the beef for another 30 seconds.

        Remove the Miyazakigyu Wagyu ribeye from the pan, and reserve.

        Heat the pan again on medium-high heat, and add in the other 2 tablespoons of grapeseed oil.

        Once the pan is hot, saute the julienned onions for 5 minutes until softened and starting to brown.

        Add in the soy sauce mixture to the onions, and let it cook down for 3 minutes on medium-high heat.

        Once the sauce has reduced to just under 1 cup, add in the seared Miyazakigyu Wagyu ribeye slices.

        Saute for 3 minutes, and remove from the heat.


        In a small egg pan, heat 1 teaspoon of butter. Once melted, add in two cracked eggs, and sprinkle them with kosher salt.

        Cook until the egg whites have turned from translucent to white and have almost cooked completely.

        Flip the eggs, and cook for 30 seconds on the other side.

        Repeat the process two more times (each time using two eggs).


        Divide the cooked short grain rice into 3 bowls.

        Top with the Miyazakigyu Wagyu ribeye mixture.

        Then, add two over-easy eggs to each bowl.

        Sprinkle sliced green onions on top, and serve with pickled ginger (optional side).


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