Japanese BBQ Is the Bomb
Grilling delectable Wagyu beef at the comfort of your own table is a new japanese restaurant trend.
Long gone are the days of grilling dinner and being surrounded in a haze of greasy smoke while trying to talk to friends. Revolutionary Japanese BBQ technology has invented a grill set flush into a trend-setting tabletop. The table vents the smoke straight down and out through a duct system. Making a smokeless atmosphere in the restaurant!
Thinly-sliced and diced Wagyu beef marinated in salt or miso are prepared by the japanese chef. Plates of beef and veges are brought to the table and everyone loves cooking their own dinner. The technique is to grill just a few slices at one time in order to fully enjoy the terrific flavour of the wagyu beef. Japanese BBQ chefs advocate cooking the beef principally in the center of the grill. Sliced wagyu beef needs 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the veges 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) 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. Some variety 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 crossbred 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 in common is the marvellous experience visitors have grilling at their table grill, and the extraordinary flavor of wagyu beef.
