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Snake River Farms American Style Kobe Beef - Yakiniku
Yield: 4 Servings4 6oz. pkgs. of SRF American Style Kobe Beef for Yakiniku 6oz. white or shiitake mushrooms or mushroom preference 2oz. peeled garlic cloves 1ea sweet potato, zucchini, or vegetable preference 1 head green or red leaf lettuce cooked white rice red pepper paste (optional) DIPPING SAUCE: 1 bottle yakiniku sauce (As an alternative, teriyaki sauce may be substituted) THAWING: 1. Keep frozen until day of use. 2. Remove from box and packaging. Cover with cellophane and thaw in refrigerator for 2-3 hours before use. In its frozen state, meat may look discolored. During the thawing process and with the exposure to air, meat will "bloom" to its natural color. EQUIPMENT: Flat tabletop cooking surface or table tip grill (e.g. hibachi)* TABLE PREPARATION: Thaw beef according to thawing directions. Cut dense vegetables (i.e. sweet potatoes) into ¼ inch slabs. Cut remaining vegetables in ¼ inch thick bite size chunks. Arrange vegetables, mushrooms, and beef on plates. Wash and prepare leaf lettuce by separating the leaves and placing them on a separate plate. Pour yakiniku sauce into a small saucer for each diner. COOKING/SERVING SUGGESTIONS: Heat cooking surface to medium high heat. Place beef and vegetables on grill and cook to desired doneness. Remove items for grill, dip in sauce and enjoy. Or, place beef, a combination of grilled items, white rice, kim chee and red pepper paste on a lettuce leaf, wrap and eat. *Recipe suited for table grilling. Yakiniku can be cooked in the kitchen and brought to the table for dining. |
