Japanese BBQ at Its Best
Thursday, August 20th, 2009Grilling 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 created a grill set flush into a trend-setting tabletop. The smokeless table technology vents the smoke straight down and out through a duct system. Sizzling marinated beef aromas are totally smoke-free!
Thinly-sliced and cubed Wagyu beef marinated in salt or miso are prepared by the japanese chef. Platters of beef and veges are served to the table and everyone loves grilling their own dinner. Remember to grill just a few pieces at a time in order to fully savor the strong flavour of the wagyu beef. Japanese BBQ chefs recommend cooking the beef principally 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 desired 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 wrote with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is delicately tender. The scrumptious flavour comes from its rich marbeling of fat. Various of wagyu are named after the area of Japan where they are raised, such as the familiar Kobe beef.
For the American palate Japanese Wagyu cows were hybrid with Angus. This formulates 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 atmosphere and presentation. What you’ll find most common is the terrific experience diners have grilling at their table grill, and the amazing flavor of wagyu beef.