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Ramen with Pan Seared Miyazakigyu Wagyu Ribeye

Ramen with Pan Seared Miyazakigyu Wagyu Ribeye

Prep Time: 1 Hour
Cook Time: 20 Minutes
Servings: 4
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 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)
  • 1 QT Beef Stock
  • 1 QT Chicken Stock
  • 2 CUP 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)


        • Large Dutch Oven
        • Stainless Steel Sauté Pan

        FIRST STEP

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


        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.


        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.


        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.


        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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