Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, fukushima beef steak. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Fukushima Beef Steak A long time ago, whenever something big happened, my father would say "Today is beef steak day" and make this recipe. The secret to this recipe is the pepper. The government is expected on Tuesday to ban all shipments of beef, which is popular on Japanese menus, from the Fukushima prefecture.
Fukushima Beef Steak is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Fukushima Beef Steak is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook fukushima beef steak using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Fukushima Beef Steak:
- Get 3 Beef Steak
- Make ready 1 large piece Beef tallow
- Make ready 3 pinch Salt
- Make ready 3 tbsp ☆Soy sauce
- Take 3 tbsp ☆Sugar
- Take 1 tbsp ☆Sake
- Take 1 tbsp ☆Coarsely ground black pepper
- Get 3 leaves Red leaf lettuce
Sumibi Yakiniku Omuteson sticks to high-quality Fukushima Beef and aged meat, as well as an all-handmade dipping sauce. The restaurant is one of not many designated restaurants for dealing high-quality [Fukushima Beef]. Big blocks of meat are manually cut into small blocks, bringing out the original savory taste of each cut. The secret to this recipe is the pepper.
Instructions to make Fukushima Beef Steak:
- Cut notches into the tendons on each side.
- Season both sides lightly with salt.
- Melt the beef tallow in the frying pan on a high heat.
- Pan-fry the meat in one go over high heat. Place the meat in the pan and then flip over after one minute.
- Pan-fry the other side for one minute as well, then remove from the frying pan.
- Garnish a plate with red-leaf lettuce. Slice the beef with diagonal cuts and arrange on the plate.
- Reheat the frying pan. Add the ☆ ingredients and cook until the mixture thickens. Now you have a sauce.
- Pour the sauce from Step 7 over the steak, and it'll be ready to eat!
In the past, restaurants here used to have "beefsteak" written on their menus. Wagyu beef breeds are carefully selected, and genetic testing is used to ensure only the best are allowed into the program. By paying so much attention the genetics, the beef becomes genetically predisposed to have a higher quality than most steaks, and this tender, well-marbled beef really does taste better than the competition. Beef tataki is sometime served with a salad or on its own as an accompaniment to a glass of sake or shochu. The facts: Wagyu has a particularly rich mouth feel because of the marbling of the fat—not because it has an overall higher proportion of fat than American beef.
So that is going to wrap this up with this special food fukushima beef steak recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
