MEMBER RECIPE
Kobe Beef Tataki By Chef Jayson DeMarco Recipe
By kobejohn88
Difficulty: Medium |
Active Time:
|
Makes:
23 orders
I was inspired by the the finest beef in the world!
INGREDIENTS
- Cracked Black Pepper
- Sea salt
- kobe Beef (iron steak)
- enoki mushrooms
- chili oil
- tat soi
INSTRUCTIONS
- cut Kobe into 3" by 5" section cross the grain.
- coat generously with pepper and salt, sear 1 min a side in hot skillet “ala plancha” or in a cast iron pan.
- place in freezer for 1 hour
- toss enoki mushrooms, tat soi in chili oil and lemon
- slice beef paper thin across the grain, with slicer lay flat on plate.3-4 slices per order.
- mound salad in middle of plate and drizzle with tsp of oil. sprinkle with salt.
Member recipes are not tested by the CHOW food team.
The state of the Art shop where I buy grass feed Kobe beef, is Jimmy P's in Naples Florida-the best! And of course, offer all types of cuts and sizes available via mail order as well. Jimmy P's Butcher Shop and Naples Florida. Google it and tell them I sent ya!
Great Recipe - had a hard time initially finding Kobe Beef - but was able to get on-line @ primegourmetmeats.com at a great price. Now I'm trying lots of Kobe recipes !!
Sounds delicious. Might be a while before I can splurge on the Kobe, but I did try some American Wagyu from http://www.kobe-beef.com/ this past Christmas. Was ridiculously good. Maybe I'll spurge on the GF for Valentines Day.
As a full blood Wagyu and american Kobe beef producer, I will have to try out this recipe. It sounds fantastic and some what easy to work with. I Look forward to posting my results. Double WW Ranch, Moses Lake, Washington.