Kobé Trio Recipe

Prep and Marinate

Trim excess fat from the chicken thighs and pat dry. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Set aside while you make the sauce (about 5 minutes).

Make Teriyaki Sauce

In a small bowl or saucepan combine 1/4 cup low-sodium soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs granulated sugar, 1 tsp grated ginger and 1 minced garlic clove. Stir and warm over low heat until sugar dissolves, about 2–3 minutes. Taste and adjust sweetness or salt if needed.

Cook Chicken

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add the chicken, skin-side (if any) down, and sear 4–5 minutes until deeply browned. Flip and cook 3–4 minutes more until almost cooked through (internal temp ~160°F/71°C). Reduce heat to medium-low.

Glaze

Pour the prepared teriyaki sauce into the pan with the chicken. Mix 1 tsp cornstarch with 1 tsp water to make a slurry; add to the pan and stir so sauce thickens and evenly coats the chicken, 1–2 minutes. Spoon sauce over the chicken while it thickens and cook until chicken reaches 165°F (about 1–2 more minutes). Remove from pan, let rest 3 minutes, then slice into 1/2-inch strips. Garnish with 1 tsp toasted sesame seeds and 1 tbs sliced scallions if desired.

Bring Steak to Room Temp & Season

Pat the 10 oz sirloin dry with paper towels and let rest at room temperature for 20–30 minutes if time allows. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Sear Steak

Heat a heavy skillet or cast-iron pan over high heat until just smoking. Add 1 tbs vegetable oil. Place steak in pan and sear without moving for 2.5–3 minutes to develop a brown crust. Flip and add 1 tbs unsalted butter, 1 smashed garlic clove and 1 sprig thyme/rosemary. Tilt pan and spoon melted butter over the steak for another 2–3 minutes for medium-rare (adjust time for desired doneness).

Rest and Slice

Remove steak to a cutting board and let rest 5–7 minutes to retain juices. Slice against the grain into thin strips and serve immediately alongside the teriyaki chicken and shrimp.

Season Shrimp

Pat 8 large peeled and deveined shrimp dry. Toss with 1/4 tsp kosher salt, 1/8 tsp black pepper and 1/2 minced garlic clove.

Sauté Shrimp

Heat a skillet over medium-high heat and add 1/2 tbs vegetable oil and 1 tbs butter. When butter foams, add the shrimp in a single layer. Cook 1.5–2 minutes per side until opaque and pink; avoid overcooking. During the last 30 seconds, add 1/2 tsp fresh lemon juice and 1/8 tsp chili flakes if using, toss to coat, then remove from heat.

Arrange 2 cups steamed rice and 1 cup grilled vegetables on each plate (or family-style). Place sliced teriyaki chicken, sliced sirloin and the sautéed shrimp side-by-side to create the Kobé Trio presentation. Spoon any remaining teriyaki glaze over the chicken and rice. Serve with lemon wedges and extra scallions if desired.

Estimated plating: place proteins in visually distinct sections (chicken, steak, shrimp). Provide extra sauce on the side.