Little Japan Mama

Gyu-Kaku is a large Korean yakiniku chain with several hundred branches across Japan . Many of the meats come marinated and there are various dipping sauces, including raw egg ones, to dip the cooked meat into before eating. We really liked the spicy tofu with mince meat side dish as well. Yakiniku just means grilled beef in Japanese and is prepared exactly in that way. It’s beef, usually slices of ribeye, chuck or top round, grilled on a BBQ and served with yakiniku dipping sauce. It usually consists of a small grill filled with charcoal placed in the center of the table while different cuts of meats and vegetables are cooked on top of it.

Beef with lots of fat is usually seasoned with only salt and pepper. Avoid eating three slices of that in a row, as it dulls your taste buds. Switching to short ribs or blade steak paired with barbecue sauce mid-way helps to change up the texture and flavour.

Breast tender contains the least fat of all parts of chicken. It has a plain taste and is tender and moist even after it is cooked. This tender meat, with a fine texture and a moderate amount of fat, is said to be the most delicious of all pork. The fatty part at the edge has a condensed flavor.

They will take your order and light your gill for you. When ready, and it is usually pretty quick, the meat and other dishes are bought out to the table for you to cook yourself.

The experience ofyakinikuis inseparable from how one cooks it, its communal aspect, and the high standard of beef quality, distinguishing it from many other food experiences. For those who don’t feel like eating raw fish, Japanese cuisine has a wide variety of delicious alternatives.Yakiniku(焼肉) is a Japanese-style grilled meatdishwith a distinct way to cook and 高級 焼肉 eat it.

Yakiniku has seen its fortunes rise and fall according to a variety of influences. In the 1980s, the introduction of modern ventilated systems, which allowed restaurants to easily eliminate smoke and cooking smells, gave open grill restaurants a big boost. So too did the easing of beef import restrictions in 1991, which resulted in a drop in the price of beef. However, the 2001 occurrence of Mad Cow Disease in Japan was a set back. In South Korea, the home of yakiniku, chefs grill meat before the eyes of customers, cut it into pieces with scissors, then divide it and dish it up on plates.

A stove cooks the exterior of the meat while leaving the interior raw. When the interior is cooked, the surface would be burned already. Charcoal fire can reach 500°C-600°C and penetrate the core of the food ingredients, so they are cooked throughout. The brand of the charcoal isn’t that important as long as it’s a 100% dry, in which case white smoke wouldn’t emerge. Lean meat should be left more rare and grilled for a shorter amount of time, or it will become tough.