Directions

1. Cut Asparagus in half-length wise

2. Remove stems from shitake mushrooms and cut julienne style (thin long slices)

3. Cut the marbled Ribeye into two pieces. One piece will be used for the Ramen. Cut the other half against the grain into 4 thin pieces.

4. Generously Salt and Pepper all pieces of Ribeye

5. Sear Ribeye in sesame oil in a hot skillet (cast iron is preferred) to preferred temperature.

6. Boil your egg for 6 minutes then cool and slice in half

7. Make sushi rice with Mirin-rice wine

8. Roast the wagyu canoe bone

9. In a larger pot add ginger, garlic, beef broth, and bring to a boil

10. Sautee mushrooms in sesame oil and a dash of salt and pepper until tender

11. Sautee Bok choy in sesame oil with a dash of salt and pepper until tender

12. Sautee asparagus in sesame oil with a dash of salt and pepper until tender

13. Boil water and cook Ramen noodles for about 2 minutes

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1. In a large bowl, place the Ramen noodles first

2. Add Bok choy, mushrooms, beef broth, egg, asparagus, and sliced Ribeye (from larger piece of Ribeye)

3. Top with scallions and crispy wontons

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1. Place a sushi mat down first and then add a Nori Seaweed sheet on top

2. Cover Nori with rice (wet fingers first because it is sticky)

3. Flip the rice and Nori sheet over on the mat

4. Add asparagus, thin slices of ribeye, mushrooms, and bean sprouts

5. Tuck and roll the sushi up, pulling back the mat as you roll

6. Slice raw cold ribeye as thin as possible and place small strips on top of the sushi roll

7. Drizzle canoe boat marrow on top and rub in

8. Add salt and pepper

9. Torch the meat so the marrow/tallow soaks in and browns the meat

10. Drizzle with teriyaki sauce

11. Slice sushi roll

12. Drizzle with pickled ginger

13. Top with scallions

14. Add Wasabi's Japanese horseradish to the side

15. Eat and Enjoy!