Kobe Beef with Dipping Sauce and Hibachi Slaw

Recipe courtesy Chef John Calloway at Zengo in Denver
Show: Giada's Weekend Getaways Episode: Colorado Rockies
TOTAL TIME: 43 min
Prep: 30 min
Inactive Prep: 3 min
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

DIPPING SAUCE:
HIBACHI SLAW:
  • 2 ounces carrot, peeled and cut into matchsticks
  • 2 ounces daikon root, cut into matchsticks
  • 2 ounces red pepper, cut into matchsticks
  • 1-ounce fresh chives, cut into matchsticks
  • 1-ounce pea sprout, cut into matchstick size
  • 1 tablespoon Dipping Sauce
KOBE BEEF:
  • 1/2 pound Kobe beef, see Cook's Note*
  • Dipping Sauce, recipe follows
  • Hibachi Slaw, recipe follows
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the Dipping Sauce:
Combine wasabi and water to make a paste. Using a blender or a mixing bowl with a whisk Add remaining ingredients except oil and onion, blend until well combined or whisk well. Emulsify in oil by pouring it slowly into the blender while running or mixing bowl while mixing. Stir in onion and set aside.

For the Hibachi Slaw:
Using a mandoline or with a knife, cut the carrots and daikon to a matchstick size. Using your knife, cut red pepper into the same shape as the daikon and carrot. Cut the chives in the same manner. Toss all together with pea sprouts. Season with salt and pepper and 1 tablespoon dipping sauce.

For the Beef:
*Cook's Note: Kobe beef can be difficult to find. It may not be something you can find at your local butcher. If this cannot be found, I suggest using a prime cut of beef. In the restaurant we use a whole kobe prime rib. This, however requires a lot of butchery. For home use I suggest using the beef tenderloin. You can ask your butcher for a cleaned center cut of the beef tenderloin.

In the restaurant, we serve raw slices of kobe beef with a hibachi. The customers then cook the beef at the table on a hot stone. For home use, I suggest cutting the beef tenderloin into quarters lengthwise. Season them well with salt and pepper, to taste. Then quickly sear them on all sides in a very hot saute pan with cooking oil. Let the meat rest for 2 to 3 minutes. Then slice across the loin into very thin slices. Enjoy with the Dipping Sauce and Slaw.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.