Kobe beef curry meat

The usual curry is transformed.

We cut the shoulder ribs, which are most suitable for stewed dishes, and the thighs, which are left over from yakiniku and steak cuts, into cubes. Just by changing the meat, it becomes a completely different curry than usual.

There are various parts such as the end meat of the steak.

We use shoulder rib meat, which is most suitable for stewed dishes, and thighs, which were originally supposed to be steak or yakiniku.

For example, if we receive an order for 200g of steak, it is OK to have a little more, but if it is even a little short, such as 180g, we cannot sell it. We have prepared steak meat that did not become a product, and the parts left over after cutting for yakiniku and steak for curry.

The usual curry is upgraded!

If you use our Kobe beef curry meat, not only the meat but also the curry itself will be delicious. The secret is "the taste and richness of Kobe beef".

In order to bring out the umami and richness of the curry, we often stir-fry the onions over low heat until they turn amber. (^^)

We will attach "Kobe beef beef tallow" which was widely featured on TV.

Beef tallow has a nice aroma just by heating it. Even more so with Kobe beef!

The restaurant owner, Shinichi Tatsumi, who has appeared twice in the special feature of curry on the Mainichi Broadcasting System "Chichin Puipui", has "Tacchan-style Kobe Beef Curry" with beef tallow!

Beef tallow is something that is hard to come by by itself. At our restaurant, we use Kobe beef tallow. Just use high-quality beef tallow to sauté the meat and vegetables, and the richness and umami of the curry will definitely change!

A recipe is also included.

I will attach "Tacchan-style Kobe beef curry recipe" made with "Chichin Puipui". You can also make Tatchan-style Kobe beef curry! Of course, it is OK to make it in your own way! is.