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Niku Udon (Japanese Meat Udon) with Miyazakigyu Wagyu Strip Steak
Prep Time: 30 Minutes
Cook Time: 25 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Miyazakigyu Wagyu strip steak out of the freezer, and place it into the refrigerator 24 hours before starting this recipe.
PREPARING THE DASHI
In a large saucepan, bring the water and Kombu to a boil.
Turn off heat, and stir in the Katsuobushi and dried shiitake mushrooms.
Let the mixture sit for 30 minutes, and then strain it through a cheesecloth.
The strained liquid is your Dashi.
PREPARING THE BROTH AND UDON NOODLES
In a medium saucepan on the stove, combine the strained Dashi with the sliced ginger, mirin, and 2 tablespoons of soy sauce.
Let it simmer for 10 minutes. This is your broth (season to taste with kosher salt). Reserve.
In the meantime, cook the Udon noodles per the package instructions.
Once the noodles are cooked, strain and toss them with cold water. Reserve.
PREPARING THE MIYAZAKIGYU WAGYU STRIP STEAK
Heat a large wok on high-heat with the sesame oil and grapeseed oil.
Make sure your Miyazakigyu Wagyu strip steak is sliced thin against the grain.
Once the wok is hot, add in 2 of the sliced scallions. Brown them slightly.
Then, add in the sliced Miyazakigyu Wagyu strip steak. Use chopsticks to evenly distribute the beef strips in the pan.
Sear off the beef strips on each side, creating nice caramelization.
Once the Miyazakigyu Wagyu beef is seared, add in 2 tablespoons of soy sauce and sugar.
Let the sugar caramelize and the soy nearly evaporate. Then, turn off the heat.
Divide the Udon noodles and broth between 5 soup bowls.
Top with the seared Miyazakigyu Wagyu strip steak. Garnish with the remaining sliced scallions, and pair with the Narutomaki fish cakes.
Serve, and enjoy!
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