Kobe or Wagyus meat has become very famous for its incredible flavor and texture. Wagyu means cow in Japanese and wagyu meat is not always Kobe, but this is a very broad issue and what interests us is knowing how to cook Kobe to take advantage of all its flavor. This flesh of Japanese origin differs from the rest by having a lot of infiltrated fat and although it is very expensive it is worth trying.
| 🚻 1 Comment | 🕘 15m | 🍵 Main Plato | 🤯 Difficulty Difference |
| Kobe ox ingredients: |
| 200 grams of kobe sirloin 1 pinch of salt Maldon |
| ADDITIONAL CHARACTERISTICS: expensive cost, iron, |
Kobe ox ingredients:
1. Kobes flesh does not need to marinate at all. The idea is to taste the taste of the flesh itself, so all we need is thick meat for when it is ready.
2. Heat a pan or grill with a high flame until the iron is very hot. The meat should be sealed with hot pan and without any oil, otherwise you can spoil the taste of Wagyu meat.
3. Seal the meat leaving it on the iron for a few minutes. Sealing the meat means browning the outside letting the center keep all its juices. You should not leave the Kobe more than two minutes on each side.
4. serves Kobes ox by adding some Maldon salt flakes on the meat and enjoy. You can accompany this delicious Japanese meat with vegetables in tempura and a little sake.
