Yummy Japanese BBQ
Grilling delectable Wagyu beef at the comfort of your own table is a new japanese restaurant trendsetter.
Blank Out that image of grilling dinner while trying to talk to friends through a haze of greasy smoke. Recent Japanese BBQ technology has invented a grill set combined into a cool table. The smoke-free table invention vents the smoke straight down and out through a duct system. Creating a smoke-free atmosphere in the restaurant!
Japanese BBQ restaurants prepare thinly-sliced or cubed wagyu beef in marinates of salt or miso (fermented soybean paste). Serves of beef and veggies are brought to the table and everyone enjoys cooking their own dinner. The technique is to grill only a few slices at a time in order to fully enjoy the extreme flavour of the wagyu beef. Chefs advocate cooking the beef mainly in the central of the grill. Sliced wagyu beef needs 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the vegetables around the edges of the grill until they arrive at the desired 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 composed with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is finely 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 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 particular ambiance and presentation. What you’ll find in common is the great experience patrons have preparing at their table grill, and the extraordinary flavor of wagyu beef.
