The Making of Kobe Beef 神戶牛柳製作過程

三宮神戶牛柳 - 製作過程
The Making of Kobe Beef

Category:

Travel & Events

Tags:

• 神戶
• 神戶牛
• 神戶牛柳
• Kobe
• Beef

[lbolting]

what a luxurious mean. Ahhhh, I want to dine like that and taste all of the wonderful things.

[jammyfox]

man that's gotta taste good.... mmmm

[Bornisen]

Not saying he is doing anything wrong but, the meat is touching eachother and that makes the meat "boil". The meat should "caramelize".

[Galactic123]

I can imagine going to this place and pulling out a bottle of A1 from my touristy fanny-pack and getting chased out of the restaurant.

[shohoku100]

The juice that oozes out cost money too. It's on the menu.

[KatiushaVN4]

Dong Cao (or Dong Tao) chicken meat in Vietnam is even more expensive than Kobe beef in Japan

[Kretain]

what a waste of a perfectly good steak :(

[fishybishbash]

LUVLY pass the tomato ketchup

[Madowstone]

@silvermediastudio I had a beef in frankfurt latley, made 1cm slices and roasted them very quick with a bit of tastless palm oil (I demanded english). It is important that the meat does not lose its fluides and the fat should not be "cooked" out. The porosities of the meat should close fast, that works better with high temp and a good heat conductor like the hot palm oil. Also the cook was japanesse I can´t tell how authentic he perpared the beef.

[silvermediastudio]

@Madowstone From what I've seen of kobe beef on tepanyaki tables, they do cook it at a lower temperature. They don't strongly brown the Kobe as they would with other types of meat, rather, they give it a gentle browning on each side and keep the inside on the rare side of medium-rare. This is only from observation though, and I have nothing to back that up.

[Madowstone]

Hmm...the tepanyaki table looks much to cold...