Kobe Beef Bowl

Kobe Top Round Steak is right at home in these delicious rice bowls –supper’s ready in the time it takes to cook rice! Serves 3-4 -- Medium

1 pound thinly sliced Wagyu (Kobe) Top Round Steak
1 small onion, sliced thinly
1 1/3 cups dashi, or beef or chicken stock
5 TBS soy sauce
3 TBS mirin
2 TBS sugar
1 TBS sake
Side dishes: Japanese rice and tossed salad

Have your butcher cut the beef into chip steaks as thin as possible without shredding – cut slices into 1.5 inch pieces.

Add stock, soy sauce, sugar, mirin and sake to a saucepan and bring to a simmer. Add onions and simmer until tender. Stir in the beef and cook for just a few minutes – test with a taste.

Serve over bowls of Japanese white rice with a tossed salad on the side. Can be garnished with toasted sesame seeds, pickled ginger and pinches of chile flakes. – ,

Chef’s Notes: With this dish, almost any cut of Wagyu will work beautifully if sliced paper-thin. Partially freezing and spiral slicing are the best way to achieve the perfect slice and thus the best texture.


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