In this article, we will answer the question “How do you eat Japanese BBQ?”. We will also discuss Japanese BBQ- Yakiniku in detail and the different types of Japanese BBQ foods.
How do you eat Japanese BBQ?
You’re ready to relish the flavours of your freshly cooked barbeque now that you’ve grilled your selected slices. With a semi-thick sauce, you can amp up the flavour even more! Soy sauce, mirin, sesame oil, sugar, and garlic are combined in this recipe. Every restaurant, of course, has its secret recipe!
It’s also worth noting that various sauces complement particular slices better than others. Fatty slices of meat, for example, taste fantastic when served with sweet sauces! Salt-based sauces, on the other hand, bring out the distinctive textures and flavours of offal cuts.
Experiment with the sauces to get the perfect flavour for your taste buds! The traditional manner of eating yakiniku is to consume it with a dipping sauce. However, since the Koreans introduced barbecuing to Japan, you can anticipate a variety of side dishes to accompany your grilled meat!
Most places will give you Korean lettuce to wrap your BBQ in before you eat it. Other popular side dishes, such as kimchi and spinach salad, are also available at some places.
Japanese BBQ is served with a variety of dipping sauces, allowing you to spice up each meal. But wait—slathering sauce on the meat as it cooks on the barbecue is a no-no. Table sauces are kept in the tray at the table.
Use your chopsticks to remove your meat from the grill after you’re happy with the way it’s cooked. After that, dip it into the sauce of your choice.
Don’t be scared to step outside your comfort zone and try a variety of sauces; it’s all part of the fun!
What is Japanese BBQ (Yakiniku) ?
“Yakiniku” is a type of Japanese barbecue in which beef or pork slices are barbecued on an iron griddle or a mesh grill. Yakiniku has a relatively young history, dating back to the middle of the twentieth century.
It was inspired by Korean BBQ, which eventually spread throughout Japan and became well-known. In contrast to Western grilled meat cuisine, yakiniku is unusual in that the meat is usually cooked by the diners themselves.
As a result, eateries serve raw slices of kalbi and tongue to guests on the menu. Special roasters or charcoal burners are mounted on the tables, which are covered with iron griddles or mesh grills, allowing visitors to cook their meat at their seats.
Dip your grilled slices of meat in the special dipping sauces, lemon sauce, and other seasonings that are served on tiny plates.
What are a few things to know when eating Japanese BBQ(Yakiniku)?
When eating yakiniku, wait for the iron griddle or mesh grill to heat up completely before cooking anything! The meat will not taste nice if it is not adequately heated. There is a range of options on the menu, including tongue and kalbi.
Some pieces of meat are served plain, while others have been seasoned with sauce. It’s usually best to start cooking the unseasoned meat first and then add the seasoned meat later.
This keeps the sauce from altering the flavour of the other components and keeps your mesh grill and iron griddle clean. After a few rounds of meat, the markings from grilling the meat will certainly appear on your cooking surface.
Where does Yakiniku come from?
Korean immigrants who settled in Tsuruhashi, Osaka, were the first to introduce yakiniku to Japan. In the beginning, the barbeque consisted primarily of inexpensive cuts to pair with lager, allowing guests to consume more without becoming inebriated.
It was a staple of the common man’s diet. Later on, the Japanese began to alter the habit, turning it into something unique to Japanese dining culture.
What is the best drink to pair with Japanese BBQ?
Regular grade beef pairs well with beer, providing a rich experience of a huge mouthful of meat washed down with a generous serving of alcohol.
As the grade of beef served at Japanese barbecue restaurants improves, so does the quality of beef available. When you combine that with red wine, you get a whole other experience.
What are the different types of Japanese BBQ foods?
There are a plethora of delectable Japanese BBQ dishes to choose from. Here are a few of the most well-known foods-
- Shio Koji Grilled Salmon
- Yaki Onigiri
The Japanese phrase for grilled beef is yakiniku. As a result, everything branded yakiniku is a form of grilled cuisine.
Yakiniku is also a term that refers to grilled beef in general. Yakiniku is served with a delicious dipping sauce known as yakiniku sauce, which is simple to produce.
Yakitori is a type of grilled meat that consists of chicken skewers. The chicken parts are impaled with Kushi (bamboo, wood, or steel rods). Soy sauce, mirin, sake, brown sugar, and water are combined to make a delicious marinade for the chicken.
It’s then grilled and served with tare, a dipping sauce. As one of Japan’s most famous foods, you can find it at a fast-food stand, izakaya (pubs), and restaurants.
Yakiton is a grilled skewered meat similar to yakitori, but instead of chicken, it’s made of pork. The chef uses the entire animal in yakiton and yakitori.
Another famous skewered cuisine in Japan is yakiton or grilled pork skewers. As a result, innards on the skewer, such as liver and heart, may be regarded as delicacies.
Grilled fish is the focus of this sort of yaki. Large fish are skewered entirely, whereas smaller fish are split into bits and skewered intact.
As a result, an entire grilled fish on a stick will be served to you. The whole fish is impaled in a wave pattern to imitate a fish swimming, which is amazing detail. Sakana no shioyaki is a basic spice that usually consists just of salt.
Kabayaki is a fish preparation that involves splitting the fish down the back, gutting and boning it, butterflying it, cutting it into square fillets, skewering it, and dipping it in a sweet soy sauce-based sauce before cooking it on a grill or griddle. The fish stays flat on the grill and only has to be cooked for a few minutes.
If you like chicken, skewered chicken meatballs known as tsukune are for you. The meatballs are brushed with a sweet and salty sauce before being grilled until char marks appear.
Tsukune is typically barbecued over charcoal on a konro or shichirin grill. Tsukune is a yakitori-style Japanese chicken meatball that is occasionally topped in a sweet soy sauce or yakitori tare.
Other FAQs about Sauces that you may be interested in.
In this article, we answered the question “How do you eat Japanese BBQ?”. We also discussed Japanese BBQ- Yakiniku in detail and the different types of Japanese BBQ foods.
Hope this blog was informative. Feel free to comment below if you have any queries.