Shigureni with Miyazakigyu Wagyu Strip Steak

Directions

1. Tools Saucepan Medium-Size Wok
2. FIRST STEP Pull the Miyazakigyu Wagyu strip steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
3. PREPARING THE RICE In a medium-size saucepan, add the water and the kosher salt. Heat on medium-high heat. Once the liquid is at a simmer, stir in the jasmine rice. Bring the pan back up to a simmer, and then reduce the heat to low. Keep the pan covered until the water has all evaporated, and the rice is fully cooked (usually takes about 20 minutes). Keep warm for serving.
4. PREPARING THE SHIGURENI Pull the Miyazakigyu Wagyu strip steak from the refrigerator. While still cold, thinly slice the steak. Peel the fresh ginger with a spoon, and cut it into long slices. Take the sliced ginger, and cut those slices into very thin julienned pieces. In a small saucepan, add the ginger, sake, mirin, soy sauce, and brown sugar. Bring the ingredients to a simmer on medium-high heat. Then, reduce the heat to medium. Let the sauce cook while you prepare the steak. Heat your wok on medium-high heat, and add in the sesame oil and grapeseed oil. Once the oils are slightly smoking, add in the thinly sliced Miyazakigyu Wagyu strip steak. Break up the pieces with a pair of chopsticks. Sear the steak for 30 seconds on each side. Once the strip steak is seared on both sides, add the sauce (from the saucepan) to the wok. Turn the heat down to medium, and let the beef simmer in the sauce for 3 minutes.
5. FINAL STEPS Divide the jasmine rice between two bowls. Then, divide the Shigureni between the two bowls. Serve hot, and enjoy!