Yakiniku or Grilled Meat
What kind of Japanese food do you like? My favorite dish is Yakiniku, a meal that everyone can enjoy together. Originally, Yakiniku ryouri or simply Yakiniku did not come from Japan but was brought here from the Korean peninsula.
What are the characteristics of “Japanese style yakiniku”?
In Japan, yakiniku restaurants have various types and parts such as tan or tongue, loin or rosu, harami or belly meat, and giblets. Moreover, the taste varies depending on the meat part.
In order to eat yakiniku deliciously, these are the following precautions to remember before grilling:
- Warm up the grill net.
First of all, the grill net must be heated, because the meat tends to stick on it when the temperature is low where the gravy also flows out when peeled off.
- Be careful of the order in grilling the meat.
Basically, it is better to grill lightly seasoned meat first, then cooking the heavy seasoned ones. For example, start the grill with shio tan or salted tongue, horumon or giblets, harami or belly meat, and finally the karubi or marinated meat. It is better to grill the karubi last since its sauce will make the net dirty. Thus, it is recommended to go from light taste to rich taste meat.
- Be careful not to grill so much meat at the same time.
It is recommended that the meat must be grilled one at a time. If you put it all together, the temperature of the net will drop and it will not burn deliciously. The basic concepts for grilling are “high heat” and “short time”.
These are the 5 basic seasonings that are often used to add flavor to the meat:
- ・Soy sauce flavored sauce
- ・Miso sauce
- ・Salt
- ・Salted sauce
- ・Ponzu or Citrus based sauce
Eating grilled meat is more delicious when dipped in sauce or squeezing a lemon into salt-grilled meat. Since, both Japanese and foreigners are proud to say that Japanese yakiniku is indeed delicious, try tasting it for yourself. On some weekends, let us try to go to a yakiniku restaurant and enjoy it with friends.
