Miso Wagyu Beef Udon Noodle Bowl

Directions

1. Tools - Colander, Wok, Large Pot, Meat Mallet/Tenderizer, Plastic Wrap or Ziploc Bag
2. FIRST STEP Take the Fullblood Wagyu beef for stewing out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
3. PREPARING THE UDON NOODLES AND HARD BOILED EGGS Start by bringing a large pot of water to a boil. Add the udon noodles and the two whole eggs to the pot. Cook for 8-10 minutes or until desired doneness. Strain through a colander, and rinse the noodles with cold water. Reserve. Peel the eggs, and cut them in half. Set them aside until ready to use.
4. PREPARING THE FULLBLOOD WAGYU BEEF AND STOCK Pound the pieces of Fullblood Wagyu beef with a meat mallet until the beef is paper thin. Note: You can place the meat between two pieces of plastic wrap or in a large Ziploc bag to avoid making a mess (when you’re pounding the beef). Season the beef with kosher salt and freshly ground black pepper. Heat a wok or large pot over high heat. Add the sesame oil and Fullblood Wagyu beef to the wok. Sear the meat until evenly browned. Add the minced ginger, sliced garlic, halved lemongrass, and samba olek. Cook for 2 minutes. Add the sake to deglaze the wok, and reduce by half. Now, add the miso paste, soy sauce, beef stock, star anise, and cloves. Bring to a boil. Then, reduce to a simmer. Once the stock has come to a simmer, add the sliced mushrooms and quartered baby bok choy to the wok. Cook for 5 minutes or until the vegetables are done.
5. FINAL STEPS Add the previously cooked udon noodles to the wok. Add the green onions and sliced red chilies (optional ingredient). Cook for 1 minute. Divide the contents in the wok between two large bowls. Garnish with lime wedges, fresh cilantro, and egg halves if desired. Serve, and enjoy!