Tosa Style Grilled Beef

Gyūniku no Tosa-Zukuri

Preparation info
  • Serves


    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Here’s a simple yet succulent grilled beef dish that cleverly adapts a classic Japanese technique to an American meat-centered menu. The original dish is made with katsuo (bonito) in Japan. The waters of Tosa Bay off the Kōchi coast teem with bonito, which are harvested year-round to produce katsuo bushi, the dry-roasted fish flakes so important in traditional stock making. In the early summer months, though, fresh bonito is a delicacy. At that time, the fish are filleted, kee