Wagyu Beef vs. American Kobe (Steak Recipe) 和牛とアメリカン神戸の食べ比べ＆ステーキの焼き方 （レシピ）
Japanese Miyazaki Wagyu and American Kobe Steak prepared with minimal seasoning and paired with fried garlic. Simply divine! For the complete recipe & review, please visit: http://www.justonecookbook.com/recipes/wagyu-beef-vs-american-kobe-beef/ Ingredients: 1 head of garlic 3 Tbsp. canola oil (vegetable or grapeseed oil, etc) 1 12-oz. wagyu or American Kobe Beef Juice from lemon 1 Tbsp.
There is definitely something special about Kobe-style beef for steak and burgers. This well-marbled, tender beef comes from Japanese Wagyu (pronounced wa-GYOO) cattle, and is an increasingly popular niche product here in America. Cattle were introduced to Japan in the second century to help early immigrants cultivate rice.
If you like Kobe beef, and we know you do, then you consider yourself a steak connoisseur, and, no doubt, an expert steak chef. Cooking the perfect steak is so easy, yet so hard. Heat the grill, put on the steak, turn, and leave until your desired doneness.
Notes: Rounds cut from the small end of the beef tenderloin are sold as filet mignon; substitute USDA prime or choice beef for the Kobe if desired. Start the potatoes first, then make the green peppercorn sauce; keep it warm over low heat while you cook the beef.
Ever since I first noticed the fancy Japanese butcher shop, filled with rows of exquisite and insanely expensive beef, the Wagyu has been whispering to me. Go ahead, Adina, it entreated. Buy me. Eat me. (Wagyu's voice sounds a little like Christian Bale-era Batman). I was tempted.
In this post, we're going to talk about the differences between Japanese Wagyu beef and American Kobe beef. You will also learn some quick tips on how to prepare delicious steak, along with a simple recipe using fried garlic and minimal seasonings.
Kobe steak is literally and figuratively a different bread of steak. The steaks come from the Kobe bread of cattle, and Kobe itself is trademarked to beef coming from Japan. Here in the states it's call Wigyu or frequently "Kobe Style" beef.