Yummy Japanese BBQ
August 22nd, 2009
Grilling flavourful Wagyu beef at the comfort of your own table is a newfound japanese restaurant trend.
Long gone are the days of grilling dinner and being draped in a haze of greasy smoke while trying to talk to friends. Revolutionary Japanese BBQ technology has produced a grill set flush into a trendy table. The smokeless table invention ventilates the smoke straight down and out through a duct system. Experiencing a totally smokeless experience when grilling your food!
Japanese BBQ restaurants prepare thinly-sliced or diced wagyu beef in marinates of salt or miso (fermented soybean paste). Serves of beef and veges are brought to the table and everyone loves cooking their own food. The technique is to grill just a few slices at one time in order to fully savour the intense flavour of the wagyu beef. Chefs recommend cooking the beef principally in the center of the grill. Sliced wagyu needs 30-60 seconds per side, while cubed takes 2-3 minutes per side. Grill the vegetables around the edges of the grill until they arrive at the preferred 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 delicately tender. The scrumptious flavor comes from its rich marbeling of fat. Varieties of wagyu are named 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 creates a redder beef with slightly less marbeling. Rich in Omega-3s, wagyu beef is tender and full-flavored.
Every Japanese restaurant has its own specific ambience and presentation. What you’ll find most common is the marvelous experience diners have preparing at their table grill, and the extraordinary flavour of wagyu beef.
