Ten minutes later, the charcoal stove that had burned to perfection was brought into the house by Ishida Domoto's wife.
She used anthracite, and barbecue uses the residual heat from the burnt charcoal, so there was no smoke at all.
The white-gray charcoal blocks lie quietly at the bottom of the stove, covered with a layer of iron plate. While heating, prepare the chopped onions, tomatoes, cabbage, matsutake and other ingredients, and then cut the beef into small slices that are neither too thick nor too thin, and you can basically start eating.
In order to take care of Hiroki's desire to eat steak, Ishida Domoto asked his wife to cut a thick piece of beef for him to entertain himself.
There was ready-made black pepper juice and plenty of dipping sauces as well. Not only that, a whole piece of Kobe beef weighing nearly 20 pounds was more than enough for Makoto Sakaki and his friends.
The red and white beef made a sizzling sound as soon as it touched the hot iron plate. According to Ishida Domoto, if you use Kobe beef when eating teppanyaki grilled meat, you can skip the step of brushing oil on the iron plate, because the Kobe beef has a high fat content and the fat will automatically seep out after being heated at high temperature.
When the beef was half cooked, Ishida Donmoto couldn't wait to turn it over and said:
"The most important thing about Kobe beef is its tenderness. It can be eaten raw, so you should never roast it for too long. Once the meat is overcooked, it won't taste as good."
Under the high temperature of the iron plate, the frost on the meat slices gradually turned translucent. Seeing this, Ishida Domoto's eyes flashed with a gleam of light. With the tongs in his hand, he picked up the beef from the iron plate like lightning and placed them one by one on the white plate in front of Sakaki Makoto.
"Please taste it. This is the most famous Kobe beef in Hyogo Prefecture. It is also the best quality."
"I'm starting!"
Hiroki, who had been impatient for a long time, picked up the beef, dipped it in soy sauce, and stuffed it into his mouth.
“It’s so hot!”
Hiroki took a quick breath, waited for the temperature of the beef in his mouth to drop slightly, chewed it twice, and a glimmer of happiness suddenly appeared on his face.
“Yes, I want to eat this...”
He sighed:
"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 what you are eating. To be honest, the piece of meat you are eating is the brisket, which is the top-grade part. It is located at the bottom of the body near the hind legs and belongs to the belly meat, also commonly known as streaky meat. It is rich in fat and arranged in layers of stripes. It is known for its mellow and delicious taste. It is most suitable for grilling. There is only this much of it in a whole cow!"
"What about this one?"
Hiroki pointed to the thick cut of beef that he had just cut for the steak:
“Is this brisket too?”
"No, it's sirloin."
Ishida Domoto said:
"The long muscle between the hind leg and the 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. If this piece of sirloin steak is put on the market, it will cost more than 50,000 yen. Moreover, there is no demand for it at this price. It is usually a special supply."
“It’s so precious…”
Hiroki was startled:
"Then is it really okay for you to take it out and treat us?"
"Of course!"
Ishida Domoto smiled and said:
"Sirloin meat is indeed precious, but we run a farm! We have to slaughter several cows every day to ensure the supply of beef on the market. That's why the top-quality sirloin steaks that are rarely seen on the market are just commonplace in my opinion."
"Besides, you are honored guests. If you come from afar and we still hide your presence, wouldn't that be embarrassing for the people of Guanxi?"
This reminded Sakaki Makoto of Hattori Heiji's speaking style.
It seems that in his impression, people from Kansai are more straightforward, while people from Kanto are more tactful, which is the so-called geographical difference.
The freshly grilled beef was shiny and fragrant. Miss Miyano dipped it in citrus vinegar and put it in her mouth. It melted before she could even put any effort in. The slight sourness of the vinegar and the sweetness of the beef constantly impacted the taste buds, which not only dissolved the greasiness of the beef, but also enhanced the freshness of the citrus vinegar. It was like a battlefield where the charge was sounded, with the soldiers on both sides fighting each other but soon becoming one.
"Want a beer?"
Ishida Domoto asked:
"We also brew our own ale at home, and it tastes much better than the ones sold on the market!"
"Well... forget it."
Sakaki Makoto thought for a while and resisted the temptation.
When eating teppanyaki, if you have a bottle of beer, the taste is naturally needless to say, but...
"I have something else to do in the afternoon, so I won't drink."
What Makoto Sakaki was talking about was referring to Kid's actions at night. Drinking would affect his judgment, so he couldn't drink. But when this sentence fell into the ears of Ishida Domoto, it naturally became a reason to find the cause of the unexplained death of Wagyu.
For a moment, Ishida Domoto pursed his lips and his smile became softer.
"Don't you want to eat?"
Conan looked at the two Ishida Domoto brothers who had been grilling meat for them and asked in confusion.
"We've had lunch. To be honest, we usually eat the leftovers from selling beef. Kobe beef is very attractive to tourists from other places, but for us... it's just average."
Ishida Shunya 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.
There is Tajima beef bloodline in it, but it is not pure.
"The steak is ready."
Ishida Domoto wiped the sweat from his forehead, cut the steak that was grilled 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 of the steak used to make it must not be too high, otherwise it will ruin the taste, making it too greasy and losing the chewy texture of the steak.
Therefore, the sirloin part, which is entirely muscle, becomes the best choice for making steak.
However, Japanese people prefer teppanyaki, sukiyaki and wagyu sashimi to steak, and steak is not very attractive to them.
Hiroki finally got to eat the top-quality steak he had been craving for. In the past, Sakaki Makoto always took him to small street stalls. The prices were cheap, but most of the meat they used was synthetic meat, and the quality was not very good, which made him not satisfied at all.
Now....
Finally tasted the familiar flavor.
"Mr. Ishida, you just said that in the past two months, there have been frequent deaths of Wagyu cattle in the farm."
After eating, Sakaki Makoto put down his chopsticks and asked:
"Can you elaborate on this matter?"
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