543Yummy Japanese BBQ
posted on August 23rd, 2009
Grilling desirable Wagyu beef at your own table is a newfound japanese restaurant trendsetter.
Long gone are the days of grilling dinner and being draped in a haze of oily smoke while trying to talk to friends. Revolutionary Japanese BBQ technology has created a grill set flush into a trendy tabletop. The table ventilates the smoke straight down and out through a duct system. Sizzling marinaded beef aromas are totally smoke-free!
Thinly-sliced and cubed Wagyu beef marinaded in salt or miso are prepared by the japanese chef. Serves of beef and veggies are served to the table and everyone enjoys cooking their own dinner. The technique is to grill just a few slices at once in order to fully savour the extreme flavour of the wagyu beef. Japanese BBQ chefs advocate grilling the beef primarily in the central of the grill. Sliced wagyu takes 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the veggies around the edges of the grill until they achieve the preferred tenderness.
Dipping sauces such as tare (a sweet thickened soy sauce) and ponzu (a thin citrus-flavored soy sauce) heighten the flavor of the grilled wagyu beef.
Wagyu is written with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is finely tender. The flavorful flavour comes from its rich marbeling of fat. Some variety of wagyu are named after the area of Japan where they are raised, such as the well-known Kobe beef.
For the American palate Japanese Wagyu cows were crossbred with Angus. This creates a redder beef with slightly less marbeling. Rich in Omega-3s, wagyu beef is tender and full-flavored.
Every Japanese BBQ restaurant has its own particular atmosphere and presentation. What you’ll find most common is the extraordinary experience patrons have making at their table grill, and the amazing flavor of wagyu beef.
