Yummy Japanese BBQ
Grilling delectable 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 greasy smoke while trying to talk to friends. New Japanese BBQ technology has made a grill set combined into a trend-setting tabletop. The smokeless table technology ventilates the smoke instantly down and out through a duct system. Sizzling marinated beef smells are entirely smoke-free!
Japanese BBQ restaurants prepare thinly-sliced or cubed wagyu beef in marinates of salt or miso (fermented soybean paste). Plates of beef and veggies are served to the table and everyone enjoys grilling their own food. 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 recommend cooking the beef mainly in the middle of the grill. Sliced wagyu 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 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.
The word Wagyu was originated from two Japanese characters which meant “Japanese style” and “beef”. Wagyu beef is finely tender. The delicious 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 well-known Kobe beef.
For the American palate Japanese Wagyu cows were hybrid 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 specific atmosphere and presentation. What you’ll find most common is the extraordinary experience visitors have cooking at their table grill, and the amazing flavor of wagyu beef.
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