How to cook Kobe beef? The online store that offers the Kobe beef provides various
Kobe beef recipes as well. In the traditional Japanese method Kobe beef is cooked in two different ways – poaching in flavored bath or quick grilling. For cooking the meat in the broth it can be cooked in a pot that is kept on a stove. However, the double boiler and the domestic hondue pot are supposed to be better options.
The Kobe Beef recipes also say about the vegetable that are ideal for eating along with the Kobe beef. The Chinese cabbage, enokitake mushrooms, watercress, shirataki noodles and Shiitake mushrooms are ideal for eating along with the Kobe beef.
Other cooking tips for Kobe beef: In case the steaks are frozen, it is to be defrosted overnight. They should be taken out of the refrigerator 30 minutes before cooking. Since the meat is tempered it gets cooked evenly, thereby preserving the juiciness. The steak may be slightly salted either with kosher or with sea salt. When they are cooked on a hot grill extra care must be taken to prevent over cooking. Since the meat is too soft and the marble will melt very easily, close monitoring is very essential. When they are cooked in the pan, the pan is to be heated moderately only. The steak is to be rubbed lightly with olive oil. Each side of the meat is to be cooked for about 5 minutes, after which the meat is to be removed from heat.
