Kobe Beef with Dipping Sauce and Hibachi Slaw

1. 1

   Combine wasabi and water to make a paste.

2. 2

   Using a blender or a mixing bowl with a whisk Add remaining ingredients except oil and onion, blend until well combined or whisk well.

3. 3

   Emulsify in oil by pouring it slowly into the blender while running or mixing bowl while mixing.

4. 4

   Stir in onion and set aside.

5. 5

   For the Hibachi Slaw:

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   Using a mandoline or with a knife, cut the carrots and daikon to a matchstick size.

7. 7

   Using your knife, cut red pepper into the same shape as the daikon and carrot.

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   Cut the chives in the same manner.

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   Toss all together with pea sprouts.

10. 10

    Season with salt and pepper and 1 tablespoon dipping sauce.

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    For the Beef:

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    *Cook's Note: Kobe beef can be difficult to find.

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    It may not be something you can find at your local butcher.

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    If this cannot be found, I suggest using a prime cut of beef.

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    In the restaurant we use a whole kobe prime rib.

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    This, however requires a lot of butchery.

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    For home use I suggest using the beef tenderloin.

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    You can ask your butcher for a cleaned center cut of the beef tenderloin.

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    In the restaurant, we serve raw slices of kobe beef with a hibachi.

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    The customers then cook the beef at the table on a hot stone.

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    For home use, I suggest cutting the beef tenderloin into quarters lengthwise.

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    Season them well with salt and pepper, to taste.

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    Then quickly sear them on all sides in a very hot saute pan with cooking oil.

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    Let the meat rest for 2 to 3 minutes.

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    Then slice across the loin into very thin slices.

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    Enjoy with the Dipping Sauce and Slaw.

* Per serving · 4 servings · Values may vary.