Japanese Traditional Kobe Beef Recipes
In Japan the most popular traditional kobe beef recipes include sukiyaki, shabu-shabu & Teppanyaki. I have included recipes for each below:
Kobe beef sukiyaki recipe:
A traditional Japanese sautéed dish which is usually prepared table-side. In Japanese "yaki" literally means sauté or grill. Sukiyaki is thinly sliced wagyu beef which is sautéed with a variety of vegetables in sukiyaki sauce.
Serves: 4
Ingredients:
1 lb kobe beef steak - tenderloin or sirloin cut
1/2 lb thinly sliced shiitake mushrooms
2 thinly sliced large onions
3 stalks celery - diagonal sliced
1 bushel green onions - cut to 1 1/2 inch lengths
3 cups of fresh spinach
5 ounce can of bamboo shoots, drained of liquid.
2 tablespoons salad oil
Sauce Ingredients:
1/2 cup beef broth
2 tablespoons sugar
2 tablespoons sake
1/3 cup soy sauce
Preparation:
1. Slice the wagyu beef into thin strips (1/4" thick & 2" long)
2. Heat oil in a large skillet and brown meat.
3. Move meat to one side of skillet and mix with beef broth, soy sauce, sake and sugar.
4. Put onions, celery, mushrooms and bamboo in separate sections of the skillet and cover.
5. Let simmer for 10 minutes then add spinach and simmer for 5 more minutes.
6. Serve over rice if desired.
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Wagyu Shabu-Shabu recipe:
Shabu Shabu also spelled syabu-syabu, means "swish swish" and refers to the swishing action of cooking very thinly sliced beef in hot water. It is normally served table side in a hoko-nabe pot and each person cooks their own meal.
It is similar to sukiyaki, however it is sliced much thinner and prepared differently
Serves: 4
Ingredients:
1 pound wagyu beef tenderloin or sirloin
1 pound Chinese cabbage
1/2 pound watercress
1/2 pound shirataki noodles or cellophane noodles
1/2 pound enokitake mushrooms
1/2 pound mushrooms
6-8 shiitake mushrooms
1 pound drained tofu cut into 1" cubes
3 slices of kombu (seaweed)
soy sauce
lemon juice
Preparation:
1. Slice the kobe beef in to paper-thin slices (1/16 of an inch)
2. Cut the rest of the ingredients into bite-sized pieces.
3. Make the dip by combining 1 part lemon juice with 2 parts soy sauce.
4. Lay all of the ingredients out on a large platter.
5. Submerge the kombu slices in cold water in a medium-large pot over a portable range and remove the Kombu right before it starts to boil. Let the water continue to boil gently, and I mean very gently.
6. Allow each person to cook their own meal by placing one item in the pot at a time.
Tip: The vegetables should be cooked first and can take up to a few minutes. The beef is so thin it will cook in seconds.
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Kobe beef Teppanyaki recipe:
Teppanyaki means iron pan grilling in Japanese. It is a fun method of cooking that allows each person to cook their own meal. All you need to do is select your favorite vegetables and meats and cut them into bite-sized pieces. Then prepare them at the table over an oiled electric pan.
I have included one of my favorite combinations below:
Serves: 4
Ingredients :
1 pound cubed kobe beef steak - tenderloin or sirloin
12-18 shrimp
2 large carrots
2 large green peppers
1 onion
1 Chinese cabbage
12 shiitake mushrooms
Cooking oil
yakiniku sauce
Preparation:
1. Cut all ingredients into bite sized pieces
2. Oil electric pan and prepare items in separate sections of the pan
3. Eat food as it finishes while cooking and dip in yakiniku sauce.
If you have any other traditional kobe beef recipes you would like to share please mail them to nick@affluenttastes.com
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