I Love Japanese BBQ
Grilling desirable Wagyu beef at the comfort of your own table is a revolutionary japanese restaurant trend.
Block that image of grilling dinner while trying to talk to friends through a haze of grimy smoke. Recent Japanese BBQ technology has produced a grill set combined into a smart table. The smokeless table invention vents the smoke straight down and out through a duct system. Sizzling marinated beef aromas are entirely smoke-free!
Japanese BBQ restaurants prepare thinly-sliced or diced wagyu beef in marinates of salt or miso (fermented soybean paste). Serves of beef and veggies are brought to the table and everyone loves cooking their own dinner. The technique is to grill simply a few pieces at once in order to fully savour the terrific flavor of the wagyu beef. Chefs advocate cooking the beef principally in the center of the grill. Sliced wagyu takes 30-60 seconds per side, while cubed takes 2-3 minutes per side. Grill the vegetables around the edges of the grill until they achieve the desirable 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.
Wagyu is wrote with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is fine tender. The flavorful flavor 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 hybridized 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 unique atmosphere and presentation. What you’ll find most common is the extraordinary experience patrons have making at their table grill, and the exceptional flavour of wagyu beef.
