Kobe beef steak

Kobe beef steak flavored with salt and pepper, cooked on an iron griddle, which comes with steak sauce if you prefer. Kobegyu (Kobe beef) is high-grade meat of "Tanbagyu" and only meats that meet strict criteria can be certified as Kobegyu. The history of Kobegyu started when a British merchant opened a meat shop in Kobe in 1868. The definition of Kobegyu was established in 1983, and its name is known throughout Japan and referred as high-grade beef since then.

for 1 persons

Kobegyu sirloin steak200g
saltas needed
pepperas needed
mushroomsas needed
spinachas needed
onionsas needed
carrotsas needed
butteras needed

[ A ]

Sesame oil1/2 teaspoon
canola oil1/2 teaspoon

[ If preferred ]

garlic chipsas needed
ponzu, negias needed
garlic sauceas needed

1.: Remove fat from the meat, season the both sides with salt and pepper. Sautee mushrooms and spinach with butter. Slice onions and soak them in water. Cut carrots into bite-size pieces and boil.
2.: Put on an iron griddle, cook the removed fat at low to medium heat. Put the meat on and grill the both surfaces at low to medium heat.
3.: Grill the sides.
4.: Cut into small pieces and put on a plate with the vegetables. Eat with garlic chips and sauce if preferred.

Information provided by : 農山漁村の郷土料理百選