Kobe Beef Tagine is a recipe introduced in Cooking Mama 5: Bon Appétit!


Kobe beef is one of the three most famous brands of wagyu, a group of Japanese breeds of cattle that is selectively breed to produce beef with large amounts of marbled, healthy fat. This makes the beef delicious to extreme proportions, and as such, demands high quality and price.

Here, the beef, along with some vegetables, are cooked in a tagine, which has Moroccan traditions. While it can refer to the tagine dish, it is actually describing the pot it is made in. The tagine pot is made of earthenware and has a unique conical lid with the intention of making the condensed steam inside flow back down to the base. This method of cooking, similar to the use of clay-pots, is useful for slow cooking food in their own liquid/juices without the need of water.

Cooking Mama 5


  1. Slice it!
  2. Trim the sinew!
  3. Tenderize the meat!
  4. Cut the ingredients!
  5. Cut the ingredients!
  6. Add the ingredients!
  7. Steam it in the tagine!


  • Kobe Beef
  • Asparagus
  • Onion
  • Garnished with Japanese maple leaves and a lemon slice