|
|
Sotomomo
|
| Derived from the outer thigh of the cow, Sotomomo - "Soto" meaning outer in Japanese - is a cut with minimal fat marbling, a unique layered texture, and a chewy yet tender mouthfeel. Despite being the leanest part, it is highly versatile and pairs well with sauces, making it an excellent ingredient for yakiniku, shabu-shabu, sukiyaki, and stew. The Eye of Round, a specific portion of Sotomomo, can even be sliced into steaks.
|
|
|