Home Dine Out Japan Kobe Beef Steak (神户牛肉)| Mouriya| Kobe, Japan

 

Kaya Jam Recipe Using Breadmaker

Ingredients:1 cup Coconut milk1 cup Eggs(about 3-4 eggs)1 cup sugarFew pieces of pandan leaves Method:1. Pour all ingredients into breadmaker.(I like this recipe as it calls for 1 cup of each ingredient, so I can use the coconut milk box to measure sugar and eggs, just follow the proportion) 2. Select "Jam" function from breakmaker.3. Start jam making by press on "Start" button.4. Stir in between to ensure jam is well mixed (If needed).5. When done, remove kaya from breadmaker after it is slightly cool. Blend if you prefer soft and smooth texture. When taste, it is more towards "egg" taste, hence Camus added caramel to the kaya, and now it is almost similar to mom's version. Give this recipe a try, the outcome of this kaya will surprise you! Thanks to thelazychef for this wonderful recipe, you can find more tips from here.

 

3 Layer Electric Mini Rice Cooker

I bought a mini rice cooker lately, although I have slow cooker, rice cooker and some other types of cookers, I still decided to buy this mini rice cooker, reason is to cook baby porridge in faster and easier way. I had tried to use slow cooker to cook porridge, it took about 3 hours to get ready. Product description: 3 layer cooker come with timer, can cook rice, porridge and baby porridge. The timer function is very useful as we can set it to start cook at preferable time. I first try to cook lunch for Camus and myself before start to use it cook for baby. This is the first meal I cooked with the new cooker, ready marinate beef bought from AEON, steam pumpkin and rice. Simple meal enough for two. Second try with baby porridge, less than 1 hour to get it done, easy to clean too. You can manually set the time to cook longer or shorter (default setting at 55 minutes for baby porridge). Avocado with sweet potato baby porridge I did re-heat baby porridge for dinner too, by changing the setting to cook for 12 minutes. In summary, I really love this mini rice cooker with it's timer, easy to clean, easy to carry and fast to cook functions.

 

Plain Cheesecake | Baked with Rice Cooker

Cake can be baked in several ways, by using an oven which is the most common way. I knew that cake can be steamed with gas as well. But have you ever tried to bake a cake with rice cooker? Basically I do not hear people in our country bake with rice cooker, and I was surprised to see a book that introduces how to bake a cake with rice cooker. Without further consideration, I bought the book.    

 

Fresh Sashimi | Hypermarket Japan

I have just passed my first weekend in Japan. This time I am in Osaka. For my first shopping, I bought a lot of foods, not for one day, but for one week. Since this time I will at here for only 3 weeks, so I bought some to bring back to Malaysia too. On Sunday, I bought a pack of sashimi for my dinner. 6 types of sashimi in a box. Although it is from hyper market, but all are very fresh. I like salmon and prawn the most. Just now, I tried the pre-pack sesame cold noodle. During summer, they have different kinds of cold noodle. This cold noodle is instant pack that I bought from same hyper market. Taste not bad too. Others food that I bought include can coffee, yakult, biscuits, egg pudding that I like so much, fruit juice, milk tea that I miss so much, varient kinds of pocky and more. Caramel egg pudding I wish I can go for next shopping soon so that I can grab for more foods! Japan foods, I miss you so much!!!
Kobe Beef Steak (神户牛肉)| Mouriya| Kobe, Japan PDF Print E-mail
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Sunday, 26 June 2011 22:50
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KobeBeef_14What you think about when some one says "Kobe" in front of you? I think lot of people will think about "Kobe Beef" or "Kobe Cow". Kobe beef is recognized as most expensive high quality beef worldwide.

According to Wikipedia:

"Kobe beef refers to beef  from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. Kobe beef is renowned for its flavour, tenderness, and fatty well-marbled texture.

The Wagyu cattle that produce the highly prized meat were introduced into Japan in the second century as work animals, used in rice cultivation. As beef became more prominent in society, farmers began hiring workers to massage the animal's backside. The mountainous topography of the islands of Japan resulted in small regions of isolated breeding, yielding herds that developed and maintained qualities in their meat that differ significantly from all other breeds of cattle. Resulting herd isolation and the distinctive feeding techniques put in place because of the limited land availability have led to distinguishing features that make the meat both superior in marbling and in the ratios of unsaturated versus saturated fats. Kobe beef is often considered a delicacy."

According to Mouriya Restaurant:

"Tajima Cow is the ancestor of Kobe Cow. The name "Kobe Cow" does not mean species or category, but is the name of brand. Original Tajima Cows that have passed the standard, i.e. those raised by the registered cattle farmers in the list of the Kobe Meat Promotion Association, those slaughtered at the specified Meat Center in Hyogo Prefecture, and those that are ranked A and B, and the BMS value (numerical value that shows marble condition of the beef) is more than 6 are called Kobe Cow.

To start with, Tajima Cow used to live in the country of Tajima (presently northern part of Hyogo Prefecture) as shown by the name eating the wild grass that grew in abundance with clear water in the clear air. The meat of Tajima Cow has been originally good quality, and has become the wonderful brand through cattle farmers' zeal in raising them as the beef cow. Moreover, the obvious difference comparing to the brand cows in other prefectures is keeping blood line inside Hyogo Prefecture avoiding hybridizing with other ones. This system of maintaining the pure bloodline has been employed only by Hyogo Prefecture's cattle farmers in Japan. You might notice that Kobe Cow and Tajima Cow are basically small, so the beef is fine and not fatty, as well as the relish and flavor are delicious. We're positive you'll understand why we are so proud of the beef when you have such gracefully delicious beef."

Bla.. bla... bla...Lot of explanations about Kobe Beef in internet. Let skip it. We just interested on the taste of Kobe Beef.

Today, we would like to share our experience on having Kobe Beef dinner. We visited Kobe on 1st Jan 2010. The main purpose for us to visit this city was to try out the "KOBE BEeeeeeffffff....."! Until today, it is one and a half year already after the wonderful meal but we just can't stop ourselves to share it here after look back to the photos that we captured during the dinner.

Initially, we planned to have a Kobe Beef lunch which is cheaper in price. However, at the end we changed our mind to have dinner. Our perception was food quality for "dinner" normally better than "lunch". Also, we got more time to enjoy our meal at night time.

There were plenty of restaurants in Kobe serving what they called "Kobe Beef". However as we understand, quantity of Kobe Beef in Japan was very limited. Not all restaurants in Kobe are able to serve you 100% real Kobe Beef. Some of them are serving you the beef that they claimed "AS GREAT AS" Kobe Beef but not the real Kobe Beef or serving you the lower grade of Kobe Beef.

Here, we found a restaurant called "Mouriya", a restaurant that nearby to Sannomiya Train Station. It offered a special promotion on grade Special Kobe Beef (A5) dinner set. Beefs are graded from A1 to A5 in Japan. A5 is the top grade. A4 and A5 beef steaks are worth to try. Just beware, if can't find the grade level in the restaurant menu. It might be the beef that lower than grade A4.

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Kobe beef steak restaurant

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We ordered 2 Steak Sets. One was the promotion rib eye steak for Special Kobe Beef (A5) set and another one was the A4 grade tenderloin steak that they claimed as wonderful as Kobe Beef.

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Menu: 7900yen (about RM300) / set

Here.... these are the Mr. Rib Eye and Ms. Tenderloin...

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Before the main course, salad, a creamy corn soup and an appetizer with marinated beef and salmon slices have been served. All taste good.

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The chef started to prepare our main courses when we having our corn soup and appetizer. First, the chef was preparing the crispy fried garlic. The chef cut out the fat from the rib eye and used it to prepare the Baked Vegetables.

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Fried garlic

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While waiting the vegetables to cooked, the chef started to cook the beef now. Started with tenderloin first, the tenderloin is thicker than rib eye. Since, we request to cooked the beef with medium rare. The tenderloin still reddish inside, taste creamy, extremely soooooft and smoooooooth ... Yummy...

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Vegetable

Look at the photos below... be careful your saliva.

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OK! stop drooling...!

Next, rib eye turns. Rib eye is thinner compared to tenderloin and more fat also. The fat in Kobe beef is spread quite even. So, you won't feel too much fat during tasting it. This rib eyes is more creamy taste than tenderloin.  It melted in our mouth without chewing... Ohhh... Unbelievable! Ok! now continue to drool with next photos now.

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Lastly, the chef cooking bean sprouts with beef fat.

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Here is the whole main course

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Ms. Tenderloin

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Mr. Rib Eye

Coffee and Tea were served at the end of main course.

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Tea

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Coffee

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Restaurant interior

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Lisence for selling Kobe Beef

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若是我有一百万,我要坐飞机,去日本吃神戸牛肉。。。

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#2 MnY - Yong SH 2013-03-08 14:22
Hi Nami, I also wish to go there and eat their kobe beef again. Hope we have the chance in future. Between, what is your grandparents tepanyaki shop's name?
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#1 Nami | Just One Cookbook 2013-03-07 01:16
My grandparents have Teppanyaki restaurants in Osaka too, exactly like this (they are not chef, but they manage the restaurants). So happy to hear you enjoyed the meal. 7900 yen seems like a very reasonable price for Kobe beef too! Now I'm super hungry after reading your post... ;-)
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