Tajima, or Kobe, beef comes from the Tajima-Wagyu cattle of Japan. It's possibly one of the most prized and sought after types of beef as of 2010, due to the deeply marbled texture of the meat. As opposed to the American version of Kobe-styled beef, Tajima beef possesses a bold flavor and deep red color that contrasts against the marbling of fats. Using Tajima is a delicious endeavor for people who love to experience with culinary flavors.
Instructions
1. Slice a two pound roast cut of Tajima beef in thin slices using a sharp knife. Kobe, or Tajima, beef is tender and flavorful, and it is often served in thin pieces or thin steaks.
2. Heat a flat griddle to about 400 degrees on your stove or hibachi. This is for pan-searing the Tajima beef slices.
3. Season the beef slices in a marinade of herbs, spices and oil. Alternatively, a light rub of salt is a simple way to lightly flavor the succulent beef while sealing in its juices.
4. Place the thin slices of beef on the surface of the hot griddle. Let them sizzle for one minute on each side. Remove the slices.
5. Serve the beef slices with stir-fried vegetables and rice, or choose any other type of side that accents the deep, bold flavor of the tajima beef.
