I Love Japanese BBQ
Grilling scrumptious Wagyu beef at the comfort of your own table is a newfound japanese restaurant trendsetter.
Forget that image of grilling dinner while trying to talk to friends through a haze of grubby smoke. Modern Japanese BBQ technology has produced a grill set flush into a modern tabletop. The smokeless table invention vents the smoke instantly down and out through a duct system. Having a entirely smokeless experience when grilling your food!
Japanese BBQ restaurants prepare thinly-sliced or cubed wagyu beef in marinates of salt or miso (fermented soybean paste). Plates of beef and veggies are served to the table and everyone enjoys grilling their own dinner. The technique is to grill only a few pieces at once in order to fully savour the terrific flavour of the wagyu beef. Chefs advocate cooking the beef mainly in the center of the grill. Sliced wagyu beef takes 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the veges around the edges of the grill until they achieve the desired tenderness.
Accompanying sauces such as tare (a sweet thickened soy sauce) and ponzu (a thin citrus-flavored soy sauce) enhance the flavor of the grilled wagyu beef.
The word Wagyu was originated from two Japanese characters which meant “Japanese style” and “beef”. Wagyu beef is fine tender. The yummy flavor comes from its rich marbeling of fat. Varieties of wagyu are called after the area of Japan where they are raised, such as the common Kobe beef.
For the American palate Japanese Wagyu cows were crossed with Angus. This produces a redder beef with slightly less marbeling. Rich in Omega-3s, wagyu beef is tender and full-flavored.
Every Japanese restaurant has its own special atmosphere and presentation. What you’ll find most common is the fantastic experience patrons have preparing at their table grill, and the fantastic flavour of wagyu beef.
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