BiPartition

Wednesday, August 26th, 2009

Yummy Japanese BBQ

Grilling yummy Wagyu beef at the comfort of your own table is a revolutionary 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. Modern Japanese BBQ technology has produced a grill set combined into a trend-setting table. The smoke-free table invention ventilates the smoke directly down and out through a duct system. Sizzling marinated beef aromas are totally smokeless!

Thinly-sliced and cubed Wagyu beef marinated in salt or miso are prepared by the japanese chef. Plates of beef and vegetables are brought to the table and everyone enjoys cooking their own dinner. The technique is to grill only a few slices at one time in order to fully savour the extreme flavor of the wagyu beef. Japanese BBQ chefs recommend cooking the beef mainly in the central of the grill. Sliced wagyu takes 30-60 seconds per side, while cubed takes 2-3 minutes per side. Grill the veggies around the edges of the grill until they reach the desirable 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 wrote with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is exquisitely tender. The flavorful 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 formulates 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 specific atmosphere and presentation. What you’ll find in common is the great experience patrons have grilling at their table grill, and the exceptional flavor of wagyu beef.

This entry was posted on Wednesday, August 26th, 2009 at 4:11 pm and is filed under Cuisine. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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