Last week I went to Koji’s for lunch. I liked going there before, and this was my first time back in three years. I always liked their Beef Krepes. It’s Kobe beef rolled around asparagus spears and cut into one-inch pieces.
I tried to make these several months ago, only I didn’t have Kobe beef. And I wasn’t successful slicing the meat I did use thin enough and had to resort to pounding it. (Pause for the inevitable joke.) It turned out okay, but it would be nice if someone here knew exactly how to make them.
How is the meat seasoned? How thick are the slices before cooking? In the absence of Kobe beef, what’t the best beef to use?
I was told the sauce (which is also the salad dressing) is basically mayonaise and soy sauce. I made it with mayonaise, soy sauce, and some rice vinegar. Good enough, but not quite right. (Maybe I needed some sesame oil?)
Any pointers?