Shizuoka-raised Sanoman Co. Dry aged Beef and Mangeton Pork Recipe by Dominique Corby at Le Cordon Bleu Japan, Inc., Tokyo in Collaboration with M2 labo Inc.!

All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Dry-aged beef and Mangenton pork are extravagant meat produced by Sanoman Co in Fujinomiya City. Vegetables were produced by Nagomi Farm in Fujinomiya City and the whole fresh wasabi were cultivated by Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

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The dry-aged beef painstakingly developed by Sanoman Co. in Fujinomiya City, Shizuoka Prefecture!

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Organic vegetables from Nagomi Farm at the foot of Mount Fuji!

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Once again Dominique had conceived the recipes as simple as possible and with other products from Shizuoka including organic vegetables from Nagomi Farm and of course wasabi from Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

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He had beforehand prepared burdock/gobou roots and asparaguses for the decoration and finish!

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Sweet potato chips had been prepared beforehand, too!

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Wasabi leaves tempura were prepared during his demonstration!

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As the mangento pork required a long roasting at constant temperature it had been cooked in the morning!

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Naturally, the pork was added the last fishing touch, especially in the light that its fat is succulent, while the beef recipe was demonstrated!

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Dominique first cut out some of the fat of the beef, but left plenty as it is too good to ignore!

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He then proceeded to cut it into thin slices to compose a mille-feuille!

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He confided that as beef was concerned it was a recipe he was experimenting for the very first time!

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Deliberately slow and delicate work!

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He then flattened each slice himself.

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Each slice was then salted and peppered. Next he added plenty of freshly grated wasabi on each slice!

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Each slice was then placed on top of each other and smeared with freshly grated wasabi one at a time!

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The mille-feuille was then enveloped tightly into cellophane paper to help the meat achieve shape and consistency!

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It was then fried on its edges to allow the meat to weld!

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It was then fried all around (private TV picture) just enough to e\leave the inside almost raw for best taste!

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The beef was then cut into slices to appear as a mille-feuille!

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Sanoman Co. Dry-aged beef with grated wasabi in Mille-feuille, on Wasabi Leaf, wasabi leaf tempura and Sweet Potato Chips, asparaguses and burdock, gobo!

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The wasabi cooked loses its sting but contributes a very soft and delicate touch to the meat!
Dominique seasoned it freshly grated wasabi for extra zip, taste and finish!

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The Sanoman Co.’s ultimate dish served to each student attending the demonstration!
Sonoman Co.’ dry-aged beef with Mangenton Pork Roast, organic vegetables and wasabi tempura!

Needless to say that the whole staff came to sample the leftovers after the demonstration!
Even in Tokyo you have very little chance to see and even less to taste such products prepared by a top-class Chef!

M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE

LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Dominique Corby on FACEBOOK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
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, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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3 thoughts on “Shizuoka-raised Sanoman Co. Dry aged Beef and Mangeton Pork Recipe by Dominique Corby at Le Cordon Bleu Japan, Inc., Tokyo in Collaboration with M2 labo Inc.!”

  1. Oh my, this just looks amazing. Most Westerners cut as much fat off as possible, while Asians keep most of the fat, recognizing the succulence, taste and the gelatinous texture is one of the best parts of the meat. I started attending a church a few years ago where the majority of the people attending are Cambodian, Japanese, and Vietnamese. One of the friends I made quickly, looked at the plate of leftover chicken wings I had eaten during and after church covered dish lunch. he laughed and said I ate the wings like an Asian, meaning, all the bones were chewed clean instead of bits of fat, meat, etc. being left on the ends of the bones. I smiled back and said no, I ate the wings like a southerner! We became fast friends after that. their covered dish meals were so very different from most church dinners. I was comfortable with the various dishes and among the Asian congregation, more so than among those congreations mainly Caucasian like myself. I love the melting quality of well cooked beef fat!

    Like

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