Kobe Beef on Yuzu
The real Kobe beef comes from Wagyu cattle raised in Hyogo Prefecture, Japan and its well-known for its flavor, tenderness and well-marbled texture. You may hear is that this special cattle has a very privileged life drinking beer and sake and receiving daily massages, well this is partially true. What really happens is that the cattle gets rubbed with sake for two purposes, the first is to keep the insects away and the second is to massage the muscles so that they do not become stiff. The animals are confined to a small area and are only allowed a small amount of movement so that the entire carcass remains tender.
Anything raised outside Hyogo Prefecture is considered Kobe style as long as breeding is at least 50% Wagyu and raised in the style of Kobe (with all the privileges outlined above).
To eat real Kobe is a unique experience, the intense marbling and melting tenderness is delicious, however Kobe is normally served in small portions as the marbling can leave a residue on the palate and become overwhelming. It is normally served raw to rare.
Kobe by itself is a something special but if you want a real treat then have a look at my take on KOBE with YUZU Dressing
Cut about 100g of lightly seared Kobe into thin slices. Arrange the beef on a serving dish and drizzle over 2 spoons of the dressing.
For the Yuzu dressing blend together:
• 70ml yuzu juice
• 300ml lime juice
• 200ml shiso dressing
• 1 clove of garlic
• 1 jalapeno pepper
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