Halal Kobe Beef Recipe Collection for Home Cooking (Steak/Sukiyaki/Shabu-shabu)
We present a recipe collection for enjoying Halal-certified special beef from the world's finest wagyu "Kobe Beef" at home in perfect condition. Through three classic cooking methods - steak, sukiyaki, and shabu-shabu - we'll explain in detail the techniques and tips to maximize the umami of Halal Kobe Beef.
Using professional chef techniques and cooking methods that leverage Halal Kobe Beef's characteristics, create special dining experiences for memorable occasions.
Basic Knowledge of Halal Kobe Beef
Before cooking, it's important to understand the characteristics and basic handling of Halal Kobe Beef.
Characteristics of Halal Kobe Beef
- •Fine Marbling: Fat evenly distributed throughout muscle tissue, creating melt-in-your-mouth texture
- •Refined Fat Sweetness: Special fat with low melting point that dissolves at body temperature
- •Deep Umami: Complex and rich flavor accumulated through long-term feeding
- •Halal Certification: Safe and secure quality through processing following Islamic law
Pre-Cooking Preparation Tips
Thawing Method
Thaw frozen Kobe beef slowly in the refrigerator for 12-24 hours. Rapid temperature changes damage meat fibers and cause umami loss.
Bringing to Room Temperature
Remove from refrigerator 30-60 minutes before cooking to reach room temperature. Equalizing the meat's core temperature prevents uneven cooking.
Moisture Removal
Thoroughly pat dry surface moisture with paper towels. Excess moisture prevents proper searing and causes umami loss.
Recipe 1: Perfect Steak Cooking Method
Steak is the most classic way to enjoy Halal Kobe Beef. Because it's simple, technique and careful attention to detail become crucial.
Ingredients (Serves 2)
- •Halal Kobe Beef steaks (sirloin or filet) 300g × 2 pieces
- •Coarse salt, as needed
- •Coarsely ground black pepper, as needed
- •Unsalted butter 30g
- •Garlic 2 cloves
- •Fresh thyme, several sprigs
- •Olive oil 1 tablespoon
Cooking Instructions
Step 1: Preparation
After bringing meat to room temperature, season both sides with coarse salt and black pepper, gently pressing to help it adhere. Best timing is 10 minutes before cooking.
Step 2: Preheating the Pan
Preheat a heavy-bottomed pan or cast iron skillet over medium-high heat. The right temperature is when a water droplet evaporates instantly.
Step 3: Searing the Surface
Add meat to the hot oiled pan and sear over high heat for 2-3 minutes per side. Don't move the meat during this time - focus on creating a good sear.
Step 4: Butter and Herb Finish
Reduce to medium heat and add butter, crushed garlic, and thyme. Continuously baste the meat with butter using a spoon until desired doneness.
Step 5: Resting
Wrap lightly in aluminum foil and rest for 5-10 minutes. This allows juices to redistribute throughout the meat for better flavor.
Professional Tips
- •Doneness Guide: Judge by finger pressure - rare feels soft, medium has moderate spring
- •Use Thermometer: Core temperature guide - rare 50°C, medium-rare 55°C, medium 60°C
- •Slicing: Cut perpendicular to grain, about 1cm thick
Recipe 2: Exquisite Sukiyaki Method
Sukiyaki showcases the exquisite balance between Halal Kobe Beef's sweet fat and the warishita sauce in this traditional Japanese hot pot dish.
Ingredients (Serves 4)
Main Ingredients
- •Halal Kobe Beef for sukiyaki (thinly sliced chuck roll) 600g
- •Negi leeks 2 pieces
- •Chrysanthemum greens 1 bunch
- •Shiitake mushrooms 8 pieces
- •Grilled tofu 1 block
- •Shirataki noodles 1 package
- •Fresh eggs 4 pieces
Warishita Sauce
- •Soy sauce 120ml
- •Sugar 60g
- •Mirin 60ml
- •Sake 60ml
- •Dashi stock 200ml
Cooking Instructions
Step 1: Prepare Warishita
In a small pot, heat sugar and soy sauce until sugar dissolves, then add mirin, sake, and dashi. Bring to a boil to evaporate alcohol, then cool.
Step 2: Prepare Vegetables
Cut negi diagonally, trim chrysanthemum greens to 4-5cm lengths removing tough stems, decoratively cut shiitake caps. Cut grilled tofu into 8 pieces and blanch shirataki noodles.
Step 3: Sear the Beef
Heat sukiyaki pan and add beef fat or small amount of oil, then add Kobe beef. Light searing until color changes is sufficient - no need to cook completely at this stage.
Step 4: Add Vegetables
Add negi, shiitake, grilled tofu, and shirataki to the pan, then pour warishita until ingredients are just covered. Bring to a boil over high heat, then simmer on medium heat for 10-15 minutes.
Step 5: Add Chrysanthemum Greens
Add chrysanthemum greens last and cook until just wilted. Serve with beaten raw egg for dipping.
Tips for Delicious Results
- •Warishita Concentration: Add dashi as it reduces to maintain proper consistency
- •Adding More Meat: Add fresh meat as the first batch is consumed
- •Egg Selection: Choose fresh eggs with deep yellow yolks
Recipe 3: Elegant Shabu-shabu Enjoyment
Shabu-shabu is the simplest way to taste Halal Kobe Beef's delicate umami. The exquisite combination of quality broth and thinly sliced meat.
Ingredients (Serves 4)
Main Ingredients
- •Halal Kobe Beef for shabu-shabu (thinly sliced loin) 600g
- •Napa cabbage 1/4 head
- •Mizuna greens 2 bunches
- •Enoki mushrooms 2 packages
- •Silken tofu 1 block
- •Kudzu noodles 100g
Broth
- •Kombu seaweed 15cm piece
- •Water 1.5L
- •Sake 2 tablespoons
Dipping Sauces
- •Ponzu sauce, as needed
- •Sesame sauce, as needed
- •Grated daikon with chili
- •Chopped green onions
Cooking Instructions
Step 1: Prepare Broth
Soak kombu in water for at least 1 hour. Heat gently over low heat for 30 minutes, removing kombu just before boiling. Add sake and bring to light boil to evaporate alcohol.
Step 2: Prepare Vegetables
Roughly chop napa cabbage, cut mizuna to 5cm lengths, trim enoki mushroom stems and separate into small clusters. Cut silken tofu into bite-sized pieces and rehydrate kudzu noodles in hot water.
Step 3: Prepare Meat
Carefully separate Kobe beef slices and arrange on plates without overlapping. Remove from refrigerator 10 minutes before serving to avoid being too cold.
Step 4: Start Shabu-shabu
Bring broth to a boil and add vegetables first for light cooking. Then, hold meat with chopsticks and swish in broth 2-3 times until color changes, then immediately remove.
Step 5: Enjoy with Sauces
Dip cooked meat and vegetables in your preferred sauce. Add grated daikon with chili and chopped green onions to ponzu, or ground sesame to sesame sauce for enhanced flavor.
Mastering Shabu-shabu Points
- •Cooking Time: Remove meat immediately when color changes - overcooking is forbidden
- •Broth Management: Maintain constant boiling and carefully remove scum
- •Finishing Touch: End with udon or rice porridge in the flavorful broth
Conclusion: Enjoying Halal Kobe Beef at Its Finest
Halal Kobe Beef is a special ingredient that combines the world's highest quality with religious safety and security. Through three classic cooking methods - steak, sukiyaki, and shabu-shabu - you can enjoy different appeals of this exceptional beef.
The most important aspect is maximizing the ingredient's natural deliciousness. With proper preparation, accurate temperature control, and careful cooking processes, you can enjoy restaurant-quality dishes at home.
Using the recipes and tips introduced here, create delicious special moments with loved ones featuring Halal Kobe Beef. It will surely become an unforgettable memorable dish.
About Purchasing Halal Kobe Beef
Lupina Corporation delivers the highest quality Kobe beef with strict Halal certification to 6 countries worldwide. Perfect for special occasions at home or entertaining guests, please enjoy the true "King of Beef."
For product inquiries and orders, please feel free to contact us via email.