Japanese BBQ Is the Bomb
Grilling yummy Wagyu beef at the comfort of your own table is a new japanese restaurant trend.
Blank Out that image of grilling dinner while trying to talk to friends through a haze of greasy smoke. Revolutionary Japanese BBQ technology has created a grill set combined into a smart tabletop. The smoke-free table technology vents the smoke straight down and out through a duct system. Having a entirely smoke-free experience when grilling your food!
Thinly-sliced and cubed Wagyu beef marinaded in salt or miso are prepared by the japanese chef. Serves of beef and veggies are brought to the table and everyone enjoys grilling their own dinner. The technique is to grill just a few slices at one time in order to fully savor the terrific flavor of the wagyu beef. Chefs recommend grilling the beef principally in the center of the grill. Sliced wagyu beef takes 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 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.
The word Wagyu was originated from two Japanese characters which meant “Japanese style” and “beef”. Wagyu beef is finely tender. The robust flavor comes from its rich marbeling of fat. Varieties 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 crossbred 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 particular ambience and presentation. What you’ll find most common is the marvellous experience patrons have making at their table grill, and the exceptional flavour of wagyu beef.
