Kōbebīfusutēki 神戸ビーフステーキ

History and Origins

The Kobe beef steaks, which are cooked on iron plates, salted and seasoned with steak sauce and pepper, are also well known abroad. But, actually, there is no kind of cow called Kobe beef. Kobe beef is referring to "the horse." A growing "covet," born in Hyogo Prefecture, is called "the Kobe beef" for its strict standards, such as the meat processing center in the state, and the magnitude of the meat. The "Auto-beam" was originally used for farm work in the Japanese Sea's coastal regions. What became known as Kobe beef is that Yokohama opened its harbor in 1859. At first, beef was imported for foreigners from the day before, but not enough. Foreign ships began to ship 30 cows per ship in Kobe port and then shipped it to Yokohama. It's said that this cow was a horse-feed, was delicious, was very popular with foreigners, and spread as Kobe beef. After that, Kobe opened ports, and the meat culture, such as cattle and cattle cooks, began to bloom. Also said that in Ueno Village, my father, Ueno, and Narysa, there were ranches, cattle were increased, and XHyogo Prefecture supported this.

When It Is Eaten

I often eat at a restaurant, not at home, but as a special day meal.

How It Is Eaten

We'll put beef fat on iron plates and fried pans, roast garlic, put beef on top of beef, salt, pepper, flavor it, and cook it with the kind of sauce we like. They eat with sauce or pepper.

Recipe — Serves 1

Ingredients

• 200 g kobe Cow Surroin
• salt, to taste
• pepper, to taste
• きのこ類, to taste
• spinach, to taste
• onion, to taste
• carrot, to taste
• butter, to taste
• Mix: 1/2 tsp sesame oil
• Mix: 1/2 tsp oil
• Mix: ガーリックチップ, to taste
• Mix: ponzu, to taste
• Mix: garric Source, to taste

Method

1. Cut off the fat. I'll stick salt on both sides of the meat without straining it. I'll roast mushrooms and spinach with butter. Cut out the onions and drop them in the water. I'm boiling a slice of carrots.
2. Add a layer of wood to the plate and a layer of meat, cut off by 1. Put meat on top of oil from the fat body and burn both sides with a cinder fire.
3. Burn the meat side.
4. It's done by cutting meat, adding vegetables prepared with 1 prepared vegetables, and using garlic chips, poppy, salt, salt, and garlic sauce as your favorite.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.