Everyone loves the Kobe beef. Not only because of its tenderness, it’s marbled richness, or it’s strong tangy flavour but also because of its versatility when it comes to cooking. Whether raw, sautéed, grilled, fried or what have you, the Kobe beef brings about some of the most delectable meals anyone could ever have. Even though food enthusiasts love the Kobe beef steak, popular traditional Japanese way of cooking still dominate because the special beef after all hailed from Kobe in Hyogo Prefecture Japan. The beef comes from what is called Wagyu or Japanese cattle hence it is also referred to as the Wagyu beef. The most popular Wagyu beef recipes from Japan include teppanyaki, sukiyaki, and shabu-shabu. Here’s how to prepare the softest and most succulent beef in such manner:
When making Wagyu shabu-shabu you must first slice 1 pound of Wagyu beef tenderloin or sirloin into paper thin slices. Cut one pound of Chinese cabbage, half a pound of watercress, half a pound of shirataki noodles, half a pound of enokitake mushrooms, half a pound of mushrooms, 6-8 shitake mushrooms, 1 pound of tofu, and 3 slices of kombu or seaweed into bite-sized pieces. Then you create a dip by combining 2 parts of soy sauce and only a part of lemon juice. The next step is to place all ingredients on a large platter. The Kombu slices should then be submerged in cold water then place over a stove. It should be removed right before the water boils. Once the slices are removed, keep the water boiling very gently. Now each person can cook their own meal by submerging one item into the pot at a time. The vegetables should be cooked first as the Kobe beef strips are so thin that they cook really fast.
For the Kobe teppanyaki recipe you’ll need a pound of cubed Kobe beef steak (sirloin of tenderloin), 12-18 pieces of shrimp, 2 large carrots, 2 large green peppers, 1 onion, 1 Chinese cabbage, 12 Shitake mushrooms, and Yakiniku sauce. First you must cut all ingredients into bite-sized pieces, then oil an electric pan and place the items in different sections of the pan. After cooking get a food item and dip it in the yakiniku sauce.
When making the Kobe beef sukiyaki recipe you’ll need the same amount and type of beef as the recipes above, half a pound of thinly sliced Shitake mushrooms, 2 large onions sliced thinly, 3 diagonally sliced celery stalks, cut bushel green onions, 3 cups of fresh spinach, 2 tablespoons of salad oil, and a 5-ounce can of bamboo shoots drained. For the sauce you’ll need half a cup of beef broth, 2 tablespoons of sugar, 2 tablespoons of sake, and 1/3 cup of soy sauce. Now the Wagyu beef must be cut into thin strips, about ¼ inch thick. Then heat oil in a skillet, and move meat to one side of the skillet mixing it with beef broth, soy sauce and sake sugar. Place onions, mushrooms, celery and the bamboo in separate areas or sections of the skillet then cover. Let the mixture simmer for ten minutes then add spinach and let it simmer for another 5 minutes. You may serve it over rice if desired.