With Christmas and New Year’s approaching, it’s a good time to get together with family and friends.
More and more young people are choosing to eat barbecue. If you choose a Japanese barbecue restaurant, don’t rush to put the meat in too soon. It tends to stick to the grill mesh, and pulling it off when it’s done will affect the texture. Some stores will give guests to prepare a small piece of tallow, their own first with the tallow to brush the net again, such as the net hot and then start to put meat.
The order of roast meat is very particular! It’s important to find an ideal rhythm. Kimchi is almost a prerequisite for barbecuing meat in Japan, serving as both an appetizer and a digestive aid. The order in which the meat is grilled is judged from “light” to “thick,” so that the heavy aftertaste doesn’t overwhelm the original subtlety.
“Less fat, thin cut, salt dip.”
1. The ox tongue
2. Beef ribs
“Fatty, cut thick, dip in sauce.”
1. Sirloin
2. Cow diaphragm meat
3. Miscellaneous beef
Therefore, in most barbecue shops, the thinly sliced tongue will be served first, followed by the “king of barbecue” rib. After carefully savouring the sirloin, the diaphragm and all kinds of beef fillet will give you the satiating satisfaction. In addition, there is a strong suggestion to roast meat with rice, they are perfect match.
If the meat is placed too much, the temperature of the grill net will drop, and the firepower will be relatively weakened, which will affect the taste
What can we expect from a valuable Wagyu cow?
1. The ox tongue
This part of the tongue has a very delicate texture, a very springy texture and a very refreshing finish. So it’s better to taste the tongue with salt than with sauce, so the sauce doesn’t mask the flavor of the tongue. Thinly sliced beef tongue is popular in Japanese rotissimo, grilled on one side until the edges are slightly upturned, and then quickly turned over to allow the other side to be slightly overheated to serve, retaining the gravy and raising the mouthfeel.
2. Beef ribs
Strong recommendation! It is not too much to say that beef rib is everyone’s favorite part, fat and thin evenly, sweet and greasy moderate. Usually the beef ribs are not cut too thick, so be careful not to overcook. It is recommended not to roast too long to make both sides look tender and juicy, then dip in salt and serve.
3. Sirloin
Sirloin is the least fat part of a cow, also known as red meat. If you don’t pay attention to it, it will be easy to taste old, so first roast one side until you can see the gravy, you can turn it over, wait until the other side has changed color, then turn it back over the fire, you can eat, recommended to dip sauce to enjoy.
4. Cow diaphragm meat
This part of the meat is closer to the insides of the cow, so the meat is softer and succulent, with a strong aftertaste. If you caramelize the surface a little bit, it’s going to be a little bit more cooked.
5. Miscellaneous beef
If you want to try a variety of sweetbreads, you can order a combination plate. Although the flavors vary, most of them are rich and pliable, and sauces are recommended. Some parts, such as beef intestines, are harder to cook, and it’s best to wait until the surface starts to shrink, requiring some patience.
After a busy year, you can finally stop and enjoy a barbecue with your family and friends!
Post time: Dec-13-2021