Recipe courtesy of John Calloway

Kobe Beef with Dipping Sauce and Hibachi Slaw

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  • Level: Easy
  • Total: 43 min
  • Prep: 30 min
  • Inactive: 3 min
  • Cook: 10 min
  • Yield: 4 servings
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Dipping Sauce:

2 tablespoons wasabi powder

1 1/2 tablespoons water

1 teaspoon minced garlic

1-ounce chili sauce (recommended: Mae Ploy Sweet Chili Sauce)

3 1/4 ounces soy sauce

1-ounce white vinegar

1 teaspoon lime juice

1 3/4 ounces canola oil

1/2-ounce chopped green onion

Hibachi Slaw:

2 ounces carrot, peeled and cut into matchsticks

2 ounces daikon root, cut into matchsticks

2 ounces red pepper, cut into matchsticks

1-ounce fresh chives, cut into matchsticks

1-ounce pea sprout, cut into matchstick size

1 tablespoon Dipping Sauce

Kobe Beef:

1/2 pound Kobe beef, see Cook's Note*

Dipping Sauce, recipe follows

Hibachi Slaw, recipe follows


  1. For the Dipping Sauce:
  2. Combine wasabi and water to make a paste. Using a blender or a mixing bowl with a whisk Add remaining ingredients except oil and onion, blend until well combined or whisk well. Emulsify in oil by pouring it slowly into the blender while running or mixing bowl while mixing. Stir in onion and set aside.
  3. For the Hibachi Slaw:
  4. Using a mandoline or with a knife, cut the carrots and daikon to a matchstick size. Using your knife, cut red pepper into the same shape as the daikon and carrot. Cut the chives in the same manner. Toss all together with pea sprouts. Season with salt and pepper and 1 tablespoon dipping sauce.
  5. For the Beef:
  6. In the restaurant, we serve raw slices of kobe beef with a hibachi. The customers then cook the beef at the table on a hot stone. For home use, I suggest cutting the beef tenderloin into quarters lengthwise. Season them well with salt and pepper, to taste. Then quickly sear them on all sides in a very hot saute pan with cooking oil. Let the meat rest for 2 to 3 minutes. Then slice across the loin into very thin slices. Enjoy with the Dipping Sauce and Slaw.

Cook’s Note

*Kobe beef can be difficult to find. It may not be something you can find at your local butcher. If this cannot be found, I suggest using a prime cut of beef. In the restaurant we use a whole kobe prime rib. This, however requires a lot of butchery. For home use I suggest using the beef tenderloin. You can ask your butcher for a cleaned center cut of the beef tenderloin.