Yummy Japanese BBQ
Grilling scrumptious Wagyu beef at your own table is a new japanese restaurant trendsetter.
Long gone are the days of grilling dinner and being surrounded in a haze of oily smoke while trying to talk to friends. New Japanese BBQ technology has made a grill set flush into a classy table. The smokeless table technology vents the smoke straight down and out through a duct system. Sizzling marinaded beef aromas are entirely smoke-free!
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 loves cooking their own food. Remember to grill only a few pieces at once in order to fully savour the intense flavour of the wagyu beef. Chefs advocate grilling the beef mainly in the central of the grill. Sliced wagyu beef needs only 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 wanted tenderness.
Dipping 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 delicious flavor comes from its rich marbeling of fat. Various of wagyu are called after the area of Japan where they are raised, such as the well-known Kobe beef.
For the American palate Japanese Wagyu cows were intercrossed 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 wonderful experience visitors have making at their table grill, and the amazing flavor of wagyu beef.
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