Next time you are planning to serve your favorite meat pie, try using our Wagyu “Kobe Classic” Ground Beef. The juicy, flavorful grind will enhance your already special recipe
The outcome… An extraordinary, mouth watering eating experience.
When you think of a Kobe beef steak, you think of grilling at a very high temperature for one to two minutes per side for a perfect rare doneness. We all know that Kobe beef can’t be overcooked. The fat melts away too quickly and all you have is an expensive but tough piece of meat.
Yet, can Kobe beef undercooked? The answer is no. Welcome to the world of Kobe beef sashimi. First, a word about what sashimi is. Sashimi is simply raw seafood or very thinly sliced meat, often quick pickled, served with a dipping sauce. The Japanese consider sashimi the highest dish in their culinary repertoire.
The making of Kobe beef sashimi is easy. Slice Kobe prime rib paper thin. If you have an at-home slicer, this step is easy, but your local specialty butcher might do it for you for free, or at least a modest price. Also, since most butchers don’t carry Kobe beef, the butcher might be excited to hold some Kobe beef in his hands.
The key to good sashimi are the garnishments and sauces. Traditionally, a daikon radish is cut into what we would call shoe-strings and served as a mound next to the meat. The sauces include the simple soy sauce with wasabi mixed in, though some traditionalists say the wasabi should be on the side. (Wasabi is a strong horseradish paste.) Grated fresh ginger also adds another layer of taste and heat.
The traditional sauce for meat sashimi like Kobe beef is called ponzu. You won’t be able to make ponzu, unless you are a trained chef with a great kitchen. The ingredients are worth noting, though: rice vinegar, dried tuna flakes, and seaweed simmered and then strained. The last step is the addition of citrus juice. Finally a mint called shiso is added for each piece of sashimi.
What’s the point? The subtlety of textures and flavors. Sashimi is the Japanese food version of fine wine: can you take your time and really taste the food with all its complexity. Add a bottle of good sake and have your own Japanese haute cuisine.
So, did you try Kobe beef sashimi? At home or at a restaurant? And the verdict is . . . ?
When we think of Kobe beef, we normally think of steaks, quickly grilled and very rare. If you know your science, you know that Kobe beef has low density fat that melt quickly, so any lengthy cooking results in a dry and touch steak.
How can you roast Kobe meat? Carefully. Here is one recipe to help you along.
Prime Rib Roast
Imagine inviting friends over for Kobe beef prime rib. This simple recipe makes a simple dinner into pure luxury.
You’ll need these following ingredients:
Pat the Kobe prime rib with a paper towel. This is an often neglect step, but an important step. Any meat dried like this will brown better. Also another important step is letting the meat come to room temperature. Cold meat dramatically changes the cooking. Cold meat cooks too quickly on the outside before the inside is done.
While your Kobe prime rib comes to room temperature, preheat the oven to 450 degrees and mix the ingredients together. When the meat is warm and the oven is hot, rub the outside of the Kobe prime rib with the mixture.
Bake the roast for 15 minutes or until the outside of the meat browns. After this, reduce the heat to 350 and cook for another 15 minutes per pound. When done, another vital but often neglected step is required: let the meat rest for 10 minutes, meaning, let it just sit there before you cut it.
The Kobe prime rib will be tender and succulent, almost melting in your mouth like butter. Serve grilled fingerling potatoes with rosemary and olive oil along with sautéed spinach for a class dinner.
How have you made a Kobe beef roast? What rubs have you used? What other cuts of meat?
Traditionally in Japan, Kobe beef was eaten in very thin slices, the exact opposite of the thick cut steak that we’re used to in the West. This doesn’t mean that our Japanese friends in the past never enjoyed thicker cuts. They did, and through the Kobe Steak House chain and similar restaurants, this style of cooking Kobe beef is known to nearly all of us: teppanyaki.
The word “teppanyaki” can simply be translated as “grittle grilling.” If you haven’t been to a restaurant where a Japanese chef grills the food table side, along with jokes and juggling, then you’ve seen pictures. In many ways, Teppanyaki is a stir-fry methods but on a flat surface instead of a wok.
First, all of these ingredients are cut into bit-sized pieces. (Note: much Asian food is cut into bit-sized pieces before cooking to decrease the cooking time, and hence, to save fuel. Enough cooking fuel has always been a problem in Asia from antiquity to the present.)
Here are the ingredients:
You’ll also have some Yakiniku sauce. You can buy this or find many simple recipes on-line
Heat a stove-top or gas-grill grittle very hot. Remember, this is a stir fry method, so the hotter the better. Generously oil the grittle and then put the carrots on first, since they take the longest to cook. Continuously stir. With the grittle so hot, the food will burn easily if left to sit. When the carrots begin to soften, at the remaining items, including the shrimp, but not the Kobe steak. The entire cooking process from carrots to the end should be no longer than five minutes of constant stirring.
Finally, take the cooked side ingredients off and wipe the grittle clean. Add another generous amount of oil and add the cubed Kobe steak loin. Here, we’re looking at one to two minutes top of constant stirring. You want to brown the meat, but not cook it through, just like you would a Kobe steak.
Remove the Kobe beef, plate the steak along with the side ingredients, and serve with the Yakiniku sauce. Round out this traditional Japanese meal with warm sake and eat Kobe steak like the Japanese do.
How did your attempt to cook Kobe steak teppanyaki style go? Did you try other cuts of Kobe beef? Other side items?
When we think of Kobe beef, we probably first think of steaks and then maybe we think of hamburgers. That’s how beef is eaten in the West, and thicker and bigger is better. That’s not how Kobe beef was traditionally eaten in Japan, though.
The two traditional Japanese ways of cooking Kobe beef is either poaching in flavored broth or quickly grilled. This week, we’ll look at the poaching method.
The name “shabu-shabu” is Japanese onomatopoeia for the “swish-swish” sound of the meat cooking in broth. You can cook this in a pot on the stove, but a double-boiler would work better and an at-home fondue pot is the best.
How was your attempt at shabu-shabu? Did you change the traditional mix of flavors?
Left-over Kobe steak? Is this an oxymoron? Can it really be true? Yes, even Kobe steaks can be left-overs. Maybe you cooked six, but one of your guests didn’t show. Maybe you had a table of great sides that filled your guests up. Maybe someone is watching calorie intake and has a habit of always leaving half the food on the plate. Left-over Kobe steak happens. We simply have to accept it. You can’t really re-heat Kobe steak. The meat is too delicate. The original grilling was only one or two minutes on each side, so if you put the steak back on the grill or, God forbid, in the microwave, you’ll overcook it for sure and ruin a cut of the best beef in the world. To help you solve this conundrum, here is a recipe idea for left-over cold Kobe steaks.
The standby is the steak sandwich. The challenge here is creating a sandwich that doesn’t overpower the Kobe steak. Strong rye bread is out, but a mild sourdough does the trick. Since Kobe beef has a buttery flavor, the tanginess of sourdough will accent but not overpower the beef.
Some might be tempted to stop there, and that’s OK. Yet, if you want to add a spread to the sandwich, make your own, like an aioli, the Provençal garlic mayonnaise. Making your own spread allows you to control the taste.
For aioli, mince very finely two cloves of garlic with a pinch of coarse sea salt. Use the side of a chef’s knife or a pestle. The key is to make sure there are no large pieces of garlic. Aioli is smooth, not chunky.
In another bowl, wisk one large egg yolk, two teaspoons of lemon juice, and one-half teaspoon of Dijon mustard. In a second bowl, mix one-quarter cup of olive oil and three tablespoons of vegetable oil. Now slowly, a few drops at a time, continuously whisk the oil into the yolk mixture. The aioli should be smooth and fully combined. If it starts to separate into yolk and oil, stop adding oil and beat vigorously until combined and then begin adding the oil again. Continue until the aioli is a paste and then stir in more salt and pepper to taste.
For the cold Kobe steak, slice thinly against the grain. This is obviously the easy part. Of course, finish your sandwich with trimming like tomato and lettuce if you like, but a simple sourdough-aioli-Kobe steak sandwich works, too.
What are some left-over Kobe steak recipes that you use? What worked the best? Did you venture past steak sandwiches? Let us know.
When you think of Kobe beef, you probably think of steaks. A tender loin cut of some sort. Or a flavorful Rib Eye. Either way, you think of the steak grilled to perfection, just a minute or so on each side, medium rare, at most. You cut into the soft meat and lift the fork of Wagyu steak to your mouth. Pure delight.
But it’s summertime now and steaks are great, for sure, but sometimes you’re in the mood for a more relaxed meal. You’re in the mood for hamburgers with nicely toasted buns, maybe the fixings, some tomato, onion, relish, mustard, ketchup, even coleslaw if you’re from North Carolina.
You ask yourself, can I actually make Kobe beef hamburgers? Is the meat too delicate to be ground up and formed into patties? The answer, we are happy to say, is yes, you can have a good old-fashioned Kobe hamburger. OK, maybe Wagyu beef isn’t old-fashioned, but the hamburger for a summertime cook out is.
Just like with other types of hamburgers, you have the choice of straight salt-and-pepper seasoning or some trendy concoction like blue cheese filled hamburgers. If this is your first time grilling Kobe beef burgers, stay simple.
Form the burgers into patties whatever size you want. Lightly brush olive oil on both sides to avoid sticking and then also lightly salt and pepper the patties. Heat the grill very hot and just like with Kobe beef steaks, grill one to three minutes. Any longer on the heat and the low-melting point fat will drip off and you’ll be left with an expensive, dry, and rubbery piece of meat.
Try a blind taste test. When you grill your Kobe beef hamburgers, also grill some Grade A Angus burgers. Put both on a simple grilled bun with nothing extra added and have someone try both burgers but don’t tell them which is which.
Make sure not to overcook the Kobe beef hamburgers. Just like the steaks, the burgers have to be done to medium-rare at the most. If you overcook the burgers, you won’t have Canadian Kobe Wagyu beef hamburgers. You’ll have Canadian hockey puck hamburgers.
What did you find in your taste test? How was the Kobe beef hamburger superior to the other type? What other recipes did you try?
“The only way to get rid of temptation is to yield to it,” Oscar Wilde once quipped, and lovers of Kobe beef certainly agree. When perfectly grilled, just lightly on both sides, Kobe steaks literally melts in your mouth like butter. The meat is soft, barely needs chewing. What could make meat like this better?
Real butter. This simple butter poached steaks recipe takes two indulgent ingredients—Kobe beef and clarified butter—and combines them. Even better, poaching is a simple task that anyone can master. Just to be clear, poaching is when fully submerged meat is cooked in any liquid that is kept just below boiling.
Use a double-boiler. If you don’t have that, use two pots, one large enough to fit four boneless rib-eye steaks and another larger enough for the first pot with the steaks. Bring water in the largest pot to a boil. Place the smaller pot into the boiling water and melt six cups of clarified butter in this small pot. When the butter is fully melted, add two smashed garlic cloves, two bay leaves, and six sprigs of thyme.
Insert a frying thermometer and when the temperature of the butter reaches 135-140-degrees, place the heavily salted and peppered steaks into the butter. Keep the butter below 140-degrees and poach the steaks for 30-40 minutes.
When done, take the steaks from the butter and let drain on paper towels. Take some of the butter from the pot and heat in a skillet. When the skillet is hot, sear the steaks on both sides to caramelize the sugars and give the steaks texture.
Tent the steaks with aluminum foil and let stand for ten minutes. When meat cooks, even when poached, the meat loses moisture, but when let to stand, the cooling of the meat brings the moistness back.
As the steaks rest, pour one cup of red wine into the skillet that you used to sear the steaks. Bring the wine to a boil and then reduce to a simmer. As the wine reduces, use a wooden spoon to scrape the bits of meat from the pan. When the wine has half-way evaporated, remove from the heat and use as a sauce for the Kobe steaks. Lightly salt the steaks and enjoy.
Have you ever (over)indulged with a recipe for Kobe beef? Ever put together a Kobe beef-inspired menu that was over the top but tasted great? Tell us how you got rid of a Kobe beef temptation by yielding to it.
Technically, the Japanese never used Kobe beef in salads. In fact, traditional Japanese salads were rather simple fare compared to the complex mixes of multiple vegetables, noodles, beans, and whatnot covered with all different types of dressing that we are used to.
Still, for a fun Spring menu, a Japanese inspired salad with thinly sliced Kobe beef is a nice ethnically themed dinner for an al fesco invite for your favorite friends. Also, salads are preparation friendly, so you can toss it together, literally, in a half-hour right after work.
As always, the challenge with Kobe beef is pairing it with something that accents but doesn’t overpower the delicate meat. Since the steak takes center stage in this salad, you’ll want a good cut, like tenderloin or flank steak.
Heat the grill to maximum, well over 500-degrees. Be sure to dry the meat on a paper towel. Dried meat browns more quickly. Grill the steak on each side for two minutes for rare and four minutes maximum for medium. Any longer on the grill and the meat turns dry and tasteless.
Tent the steak with aluminum foil and let rest for at least ten minutes. When ready, cut the steak into as think as slices as you can against the grain.
As you rest the steak, prepare the salad. Mix the following ingredients in a bowl:
Dress the salad with a homemade or store-bought soy sauce-sesame dressing, but use less than normal so the dressing doesn’t overpower the Kobe steak. Finally, gently lay the sliced steak across the salad and sprinkle with toasted sesame seeds.
With the Kobe steak on the salad, you’ll want to serve this with a fork and a knife. With the steak cooked well, it should cut easily. The presentation on the plate with the gentle pink of the steak, the orange of the carrots, the white of the dikon, and the greens will set your guests up for enjoyment. With each forkful, the slightly bitter and salty salad will accent the buttery taste of the Kobe steak.