A yakiniku meal is pretty much, “anything goes.” There are no specific recipes, no special meat cuts, nothing. Anyone is free to create their own yakiniku style.
However, for the meat, it would always be best to buy those that have plenty of fat. This is what will make the grill aromatic and very flavorful. A lot of experts say that if the meat is too lean, it will become very dry and tough. The addition of fat will make it very juicy and soft.
Also, the simplicity of the yakiniku lies in its no marinate aspect. This is because the addition of sauces to the meat will make it burn much faster, especially since the meat is grilled at very high heat.
However, the addition of sauces and marinades are still a great alternative, only with a little extra care in cooking. Sometimes the best way to complete a yakiniku grill is to add vegetables like carrots, mushrooms, and bell peppers.
Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish.
These vegetables will not only give a healthier balance to the meal, but it will also add in special essences and tastes to the meat. Any yakiniku meal will not be complete without the addition of rice on the side.
Japanese barbecue is best reserved for the highest quality beef, which you will cook using the best fuel. While there will be dipping sauce, it is the beef that is the star of the show. Arguably, nothing less than wagyu beef cooked over binchotan charcoals will do.Japanese BBQ is popular for large as well as small groups. However, it might be good to have some prior knowledge about the best sequence in which to grill the meat to enjoy the experience from beginning to end.