It’s laborious to think about a extra sincere identify than the Kobore Wagyu Uncommon Steak-ju.
If you happen to’re a foodie who’s into Japanese delicacies, you’ve most likely discovered that “don” signifies a rice bowl of some type, like how oyakodon is a bowl of hen and egg over rice or katsudon is a pork cutlet bowl. One other suffix you’ll typically come throughout, although, is “ju.”
Loosely which means “layer,” in culinary contexts ju refers to a field of rice with toppings. However whereas technically the one distinction between don and ju is the kind of container it’s served in, in observe eating places’ ju are typically extra luxurious than their don cousins, and we stumbled throughout a fantastic instance of this (by way of clearly illustrating the phenomenon and being scrumptious) at a restaurant in Tokyo’s downtown Shinjuku neighborhood.
Referred to as Harapekotei, the restaurant payments itself as a wagyu-dokoro, or “a spot for a spot for Japanese beef.” What actually satisfied us to present the place a strive, although, was the signal they’d posted exterior the restaurant selling their wagyu uncommon steak-ju.
So we bounded up the steps to the second-floor entrance and walked inside. The restaurant’s ambiance has a chic retro air with stained glass home windows and rosewood counter tops, which makes the meal ticket merchandising machine you order from really feel just a little misplaced, however not a lot as to dampen our pleasure as we appeared over our choices.
We selected the Kobore Wagyu Uncommon Steak-ju, which you’ll see on the high left within the picture above, for two,800 yen (US$18.65). Kobore means to “spill” or “overflow,” and Harapekotei isn’t kidding in regards to the quantity of wagyu, or how uncommon it’s.
Glistening with marbled succulence, the strips of beef fully cowl the rice as they slide over the field boundaries.
▼ We’ll get to what all these different dishes and bowls are for just a little afterward.
A part of what makes the meat so shiny is that it’s handled with a soy sauce-based sauce, which provides a contact of further salty sweetness. The principle star of the flavour present right here, although, is the meat itself, which is flavorful and extremely tender, a lot in order that the strips of beef really feel like they’re going to soften in your mouth and require hardly any chewing.
We might have fortunately eaten the entire thing as is, however as we alluded to, there’s a motive why they offer you a bowl with the Kobore Wagyu Uncommon Steak-ju, which, as per the definition, is served in a field. Harapekotei recommends consuming your meal in three levels, as outlined on a placard positioned at your desk.
For the second stage, Harapekotei suggests inserting a few of your rice and beef in a bowl, then stirring in a uncooked egg yolk.
If you happen to’re considering that yolk is a very fairly coloration, that’s as a result of it’s a connoisseur model known as Rano, harvested from chickens in Oita Prefecture which can be given a particular feed, made with rigorously chosen pure substances, that’s excessive in plant protein. The yolk is creamy and sticky, with a tasty sweetness to it.
Lastly, Harapoekotei recommends as soon as once more placing beef and rice in a bowl, and this time including dashi (bonito inventory), together with strips of dried seaweed, tenkasu (bits of cooked tempura batter), and a dab of wasabi.
This three-stage consuming plan is much like what’s achieved with hitsumabushi, an opulent meal of unagi (fresh-water eel) served over rice. However whereas we loved all three, our favourite was actually the very first, having fun with the strips of wagyu with out another additional alterations, and we expect that’s how we’re going to eat nearly all of our Kobore Wagyu Uncommon Steak-ju the subsequent time we go to Harapoekotei.
Restaurant info
Harapekotei / はらぺこ亭
Deal with: Tokyo-to, Shinjuku-ku, Shinjuku 3-23-4, Kurosawa Constructing 2nd ground
東京都新宿区新宿3-23-4 黒澤ビル2F
Open 10 a.m.-3 p.m., 5 p.m.-10 p.m.
Pictures ©SoraNews24
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