Kobe Beef Teppanyaki

Be the first to rate

(No Ratings Yet)

Loading...

Kobe Beef Teppanyaki showcases Japan's most prized beef, seared tableside on a sizzling iron griddle. The signature marbling melts into a buttery crust while delicate garlic chips and a soy-mirin glaze enhance the beef's natural sweetness. This restaurant-style preparation brings the theater of teppanyaki into your home kitchen.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 3 gSugar
• 38 gProtein
• 780 mgSodium
• 650 mgPotassium
• 45 mgCalcium
• 4.5 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Beef

• 4 Kobe beef steaks (about 6 oz / 170 g each, 1-inch thick)
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon neutral oil (such as grapeseed)

For the Garlic Chips and Glaze

• 6 garlic cloves, sliced paper-thin
• 1/4 cup neutral oil, for frying
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 teaspoon grated fresh ginger

For the Vegetables

• 8 shiitake mushrooms, stems trimmed
• 12 asparagus spears, trimmed
• 1 cup bean sprouts
• 4 scallions, cut into 2-inch pieces
• 2 tablespoons unsalted butter
• 1 tablespoon soy sauce

For Serving

• 4 cups steamed short-grain Japanese rice
• 1/4 cup pickled red ginger
• 1/2 cup grated daikon radish
• 2 tablespoons toasted sesame seeds
• 2 soft-boiled eggs, halved (optional)

Directions

1. Prepare the garlic chips first: heat 1/4 cup oil in a small skillet over medium-low heat until shimmering. Add the sliced garlic and fry gently, stirring, until pale golden and crisp, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
2. Pat the Kobe beef steaks completely dry with paper towels. Season both sides generously with sea salt and cracked black pepper, pressing lightly so the seasoning adheres. Let the steaks rest at room temperature for 10 minutes.
3. Heat a large cast-iron skillet or flat griddle over high heat until extremely hot, almost smoking. Add 1 tablespoon neutral oil and swirl to coat the surface evenly.
4. Place the shiitake mushrooms, asparagus, and scallions on the hot griddle. Cook without moving for 2 minutes to develop a deep char, then flip and cook 1-2 minutes more. Add butter, bean sprouts, and 1 tablespoon soy sauce, tossing briefly to coat. Transfer vegetables to a warm plate.
5. Place the Kobe beef steaks on the hot griddle. Sear without moving for 90 seconds per side for medium-rare, pressing gently with tongs to ensure even contact. For a final flourish, sear the edges for 15 seconds each.
6. While the beef cooks, whisk together soy sauce, mirin, sake, and grated ginger in a small bowl to make the glaze. Brush half of the glaze onto the steaks during the last 30 seconds of cooking.
7. Transfer steaks to a cutting board and let rest for 3 minutes. Slice against the grain into 1/2-inch thick pieces, fanning the slices attractively.
8. Arrange sliced beef over steamed rice on warmed plates. Mound the grilled vegetables alongside and sprinkle generously with the reserved garlic chips.
9. Drizzle remaining glaze over the beef or serve on the side for dipping. Finish with pickled ginger, grated daikon, toasted sesame seeds, and halved soft-boiled eggs if using, and serve immediately while the beef is still warm.

Cook’s Notes

• True Kobe beef carries a certification mark from the Kobe Beef Marketing and Distribution Promotion Association; verify the label before purchasing since genuine product is limited.
• Resist the urge to move the beef while it sears – the signature crust develops only when the meat sits undisturbed on the hot surface.
• Kobe beef's extreme marbling means it cooks faster than regular steak; pull it off the heat just before it reaches your target doneness as it will continue cooking from residual heat.
• A cast-iron skillet or carbon steel griddle is the best home substitute for a traditional teppan; preheat it for at least 5 minutes over high heat before cooking.
• Save the rendered beef fat left on the griddle to fry eggs or rice for a luxurious next-day breakfast.

You might also like

Asian

Pan-Seared Shrimp Dumplings

Asian

Nikujaga Meat and Potato Stew

Asian

Japanese Braised Burdock Root and Carrot Stir-Fry

Asian

Braised Yellowtail with Daikon Radish