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Ingredients and seasonings required for make

1. Take 1 Double 8 Cattle Company Miyazakigyu Wagyu Strip Steak (cut into thin strips)
2. Prepare 2 TBSP Grapeseed Oil (divided)
3. Prepare Kosher Salt (to season)
4. Take 2 Garlic Cloves (minced)
5. Use 1 TBSP Ginger (minced)
6. Prepare 1 Yellow Onion (julienned)
7. Take 2 Medium-Size Carrots (peeled and sliced thin on a biased cut)
8. Take 4 Radishes (sliced thin)
9. Use 8 Shiitake Mushrooms (sliced thin)
10. Prepare 1 CUP Savoy Cabbage (sliced into bite-size strips)
11. Use 1 BUNCH Scallions (cut into 1 1/2 inch pieces, mostly green parts)
12. Prepare Noodles
13. Prepare 12 OZ Yakisoba Noodles
14. Use 1 TBSP Chile Oil
15. Prepare 1 TBSP Sesame Oil
16. Prepare Yakisoba Sauce
17. Prepare 4 TBSP Oyster Sauce
18. Take 4 TSP Soy Sauce
19. Take 2 TBSP Sake
20. Prepare Topping
21. Prepare 2 OZ Pink Pickled Ginger

Produced from Japanese Black cattle, and raised in Miyazaki prefecture, Miyazakigyu has become known for its snowflake-like marbling. Miyazakigyu Wagyu Strip Steak with Blue Cheese Butter. Miyazakigyu Wagyu Beef with Champagne and Mushroom Sauce. Japanese Wagyu Beef is strictly graded by the Japanese Meat Grading Association.

How to cook Miyazakigyu Wagyu Strip Steak Yakisoba:

1. Cook in wok
2. Done and ready to serve!

Being that it is the most exquisite beef in the world, it is imperative that this unique product is properly graded to protect integrity, transparency, and authenticity. Wagyu Beef carcasses are graded between the sixth and seventh rib. The melting point of the fat is at. When the Kombu gets soft, take it out, cut thinly, and put back in the bag. Squeeze out any water and serve.

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