Yakiniku has long been eaten in Japan, But what is it, how can I cook it, and what are the advantages of eating Yakiniku style?
-Yakiniku is simply Asian BBQ - cut in small strips, grilled over charcoal, gas, or even on a plate, but eaten straight off the grill into a warm bowl of rice.
-any block cut can be turned to Yakiniku, and it is best to use a block cut and work quickly from the refrigerator. The reason is Japanese Wagyu melts at very low temperature, sometimes 75F, and many room temperatures are already at 75F or higher in the kitchen.
-Yakiniku allows tasting of many different cuts, which offer different textures and flavors, all in the same meal. My favorites include: Chuck roll for it’s price performance, Zabuton for its richness & softness, skirt steak for meatiness and price performance, A4 Strips for blockiness & consistency of cuts.
-Yakiniku is delicious because the fat is still hot when eating the beef. The luxurious “melt in your mouth” sensation is from the delicious bursting of the fat and meat juices coupled with the tender full-of-umami beef. Steak that has been rested and eaten slice by slice usually cannot be eaten quick enough and by the time you get to the middle or end part of the steak, fat has cooled and flavor has disintegrated.
-Rice is actually the main ingredient of Yakiniku, and my preferred white rice at the moment available in USA is UBARA rice. It is grown in Japan, and milled in California.
Please watch the video and the description - we will be making more content surrounding Yakiniku as it allows the meat and fat to be hot during every bite of the steak.