| Yummy Japanese BBQ |
| 08.26.09 | |
Grilling delectable Wagyu beef at your own table is a revolutionary japanese restaurant concept.
Block 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 combined into a modern table. The smoke-free table technology vents the smoke directly down and out through a duct system. Making a smokeless atmosphere in the restaurant!
Japanese BBQ restaurants prepare thinly-sliced or diced wagyu beef in marinates of salt or miso (fermented soybean paste). Serves of beef and vegetables are brought to the table and everyone enjoys grilling their own food. The technique is to grill just a few slices at a time in order to fully savour the terrific flavour of the wagyu beef. Japanese BBQ chefs advocate grilling the beef primarily in the central of the grill. Sliced wagyu beef takes only 30-60 seconds per side, while cubed takes 2-3 minutes per side. Grill the veges around the edges of the grill until they arrive at the desirable tenderness.
Accompanying 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 composed with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is exquisitely tender. The robust flavor comes from its rich marbeling of fat. Various 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 interbred 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 unique ambience and presentation. What you’ll find in common is the wonderful experience visitors have grilling at their table grill, and the extraordinary flavor of wagyu beef.
