Kobe yakiniku with a scent of olive oil and sudachi

Preparation To prepare kobe yakiniku, start by removing the meat from the refrigerator at least 5-10 minutes before cooking it. In the meantime, prepare the accompanying sauce for your kobe yakiniku. Finely chop the onion and shallot and let them soften in a little extra virgin olive oil. Add the mirin and let soak in the flavor, then add the soy sauce and let the sauce reduce a bit whilst on the stove.

Remove from the heat and add the lemon and lime juice (or sudachi), the chili pepper and a pinch of salt. Keep the sauce warm while you prepare the kobe yakiniku. Heat a cast iron griddle well (for kobe yakiniku use a cast iron griddle or barbecue) then cook the kobe beef leaving the meat still a little rare. When the first side of the meat is ready you can turn the slices with kitchen tongs to cook them again on the other side. For kobe yakiniku, do not use a fork to avoid piercing the meat and releasing its tasty juices. Your kobe yakiniku is ready, serve the grilled Kobe beef with the freshly prepared sauce and finish with another generous drizzle of extra virgin olive oil.

*Sudachi is a small round, green citrus fruit of Japanese origin, a specialty of Tokushima prefecture in Japan.
https://www.ricettedalmondo.it/yakiniku-di-kobe.html