Chapter 1259 Top (Please Vote and Subscribe!!!)

Ten minutes later, the charcoal stove, which was burning just right, was brought into the house by Ishida Domoto's wife.

She uses anthracite coal, and barbecue uses the residual heat emitted after the charcoal fire burns out, so there is no smoke at all.

White gray charcoal blocks lie quietly at the bottom of the stove, covered with a layer of iron plate. While heating, prepare chopped onions, tomatoes, cabbage, matsutake and other ingredients, and then cut the beef into thin layers. A small piece that is not thin can basically be used.

In order to take care of Hiroki's desire to eat steak, Ishida Domoto even asked his wife to cut a thick piece of beef for his own entertainment.

The black pepper sauce is ready-made, and there are also plenty of dipping sauces. Not only that, a whole piece of Kobe beef weighing nearly 20 kilograms is enough for Sakaki and the others.

When the red and white beef touches the hot iron plate, it immediately makes a sizzling sound. According to Ishida Domoto, when eating teppanyaki, if you use Kobe Wagyu beef, you can save the need to brush it on the iron plate. The oil step is over, because Kobe beef with high fat content will automatically seep out after being heated to high temperature.

When the beef was just half-cooked, Ishida Tang couldn't wait to turn it over and said:

"The most important thing about Kobe beef is to emphasize its tenderness. It can be eaten raw, so never roast it for too long. Once the meat is roasted, it won't be as delicious."

Under the high temperature of the iron plate, the frost on the meat slices gradually turned translucent. Seeing this, a gleam flashed in Ishida Domoto's eyes. He picked up the beef from the iron plate with a tong in his hand and put it down one by one. Go to the white plate in front of Sakaki.

"Please taste it, this is the most famous Kobe beef in Hyogo Prefecture, and it is also the best."

"I'm starting!"

Hiroki, who was impatient for a long time, picked up the beef, dipped it in some soy sauce, and stuffed it into his mouth.

"So hot!"

Hiroki breathed in quickly, and after the temperature of the beef in his mouth dropped slightly, he chewed it twice, and his face suddenly shone with happiness.

"Yes, I just want to eat this."

He lamented:

"This beef is truly one of a kind."

Ishida Domoto grinned and gave him a thumbs up, his cheeks trembling:

"Young man, you really know your stuff. I'll tell you the truth. The piece of meat you are eating is the breast meat. This is the top part. It is located on the lower part of the body near the hind legs. It belongs to the belly meat. It is also commonly known as pork belly. It is rich in fat and is in layers. Arranged in layers of stripes, the meat is known to be mellow and delicious. It is perfect for barbecue. This is the only amount of it for a whole cow! ”

"What about this piece?"

Hiroki pointed to the thick-cut beef that he had just cut into pieces for grilling the steak:

"Is this also breast meat?"

"No, this is sirloin."

Ishida Domoto said:

"The long line of muscle taken from the middle of the hind leg and tenderloin is the most suitable part of the cow for making steak. Foreigners call it sir to show respect. It has a delicate taste and is very soft. It is the most expensive part. This is the only part. Sirloin steak can be sold for more than 50,000 yuan when it is put on the market, and it is still very cheap, and it is usually a special offer. "

"So precious"

Hiroki was startled:

"Then you take it out to entertain us, is that really okay?"

"Of course it's no problem!"

Ishida Domoto smiled and said:

"Sirloin meat is certainly precious, but we run a breeding farm! Several cows are slaughtered every day to ensure the supply of beef on the market. Because of this, in my opinion, the top sirloin steak is rare on the market. It’s just commonplace.”

"Besides, you are distinguished guests. If the guests come from afar and we still hide them, wouldn't it be a loss of face for the people of Kansai?"

This suddenly reminded Sakaki of Hattori Heiji's speaking style.

It seems that in his impression, Kansai people have this kind of cheerful personality, while Kanto people are more tactful, which is the so-called geographical difference.

The freshly roasted beef was shiny with oil and fragrant. Ms. Miyano dipped some citrus vinegar in it and put it in her mouth. It melted before she could apply any force. The slight acidity of the vinegar and the sweetness of the beef kept hitting her taste buds, and she was instantly relieved. It opens up the greasiness of the beef and enhances the umami flavor of the citrus vinegar. It's like a battlefield where the charge trumpet is sounded. The soldiers of both sides are fighting against each other, but they quickly merge into one.

"Want a beer?"

Ishida Domoto asked:

“We also brew our own ale, which tastes much better than what’s sold on the market!”

"Well, forget it."

Sakaki thought for a while and resisted the temptation.

When eating Teppanyaki, if you have a bottle of beer, the taste goes without saying, but...

"If I have something to do in the afternoon, I won't drink."

What Sakaki Makoto said was referring to Kid's actions at night. Drinking alcohol would affect his judgment, so he couldn't drink. But when these words fell into Ishida Domoto's ears, he naturally turned into searching for the cause of Wagyu's unexplained death. reason.

For a moment, Ishida Domoto pursed his lips and his smile became softer.

"Don't you want to eat?"

Conan glanced at the two brothers Ishida Domoto who had been grilling meat for them, and asked in confusion.

"We have had lunch. To be honest, we have to deal with the leftovers from selling beef ourselves. Kobe beef is very attractive to tourists from other places, but for us it can only be considered average. "

Junya Ishida raised the beer in his hand and said with a smile:

"I prefer drinking to barbecue."

Although Tajima Village is a famous Kobe beef breeding area, it does not mean that there are only Kobe wagyu in the village. The top-grade Kobe wagyu must be purebred, but for the sake of production, a batch of high-quality cattle from other countries will be introduced for mating. This kind of cattle is the most common wagyu.

It has the blood of Tajima cattle, but it is not pure.

"The steak is ready."

Ishida Domoto wiped the sweat from his forehead, cut the steak that was roasted to a crispy outside and tender inside into small pieces, and put it on Hiroki's plate.

As he said before, the fat content of the part used to make steak must not be too high, otherwise it will destroy the taste, resulting in too much greasiness, and lose the chewiness of the steak.

Therefore, the sirloin part, which is all muscle, has become the only choice for making steak.

However, with the taste of Japanese people, they prefer teppanyaki, sukiyaki and wagyu sashimi to steak, and steak is not very attractive to them.

Hiroki finally had the top-quality steak he had been dreaming about. In the past, Sakaki Makoto took him to eat at small street shops. The price was cheap, but most of the meat they used was synthetic meat, and the quality of the meat was not very good, which made him not satisfied at all.

Now

I finally tasted the familiar taste.

"Mr. Ishida, you just said that in the past two months, there have been frequent deaths of wagyu in the farm."

After eating, Sakaki Makoto put down his chopsticks and asked:

"Can you tell me more about this?"