Showing posts with label Preparation Procedure. Show all posts
Showing posts with label Preparation Procedure. Show all posts

Saturday, March 31, 2012

Tips to Enjoy Yakiniku Indoors (Japanese Grilled Meat / BBQ) - Video Recipe

In this video, I will show you how to enjoy Yakiniku indoors :D

Last week, I won a package of beef at the recipe contest. And along with the beef, I received a letter with some tips to enjoy Yakiniku indoors and I never knew them! So, I will share those tips with you!!!


http://www.youtube.com/watch?v=NvktrBRSvyQ

Yakiniku is mostly beef but you can make it with chicken or pork or meat of your choice ;)



BTW, in Japan at home, we usually use electrical barbecue called "hot plate " to cook Yakiniku at table. I really envy those who have barbecue set at home! We don't have that big yard in Japan, you know… And sadly, from this April, our closest BBQ spot is going to close because of the littering problem.

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Yakiniku Indoors (Japanese Grilled Meat / BBQ)

Difficulty: Very Easy
Time: 10min
Number of servings: n/a

Ingredients:
beef or meat of your choice
soy sauce + wasabi (in tube or freshly grated)
ponzu sauce (citrus-flavored soy sauce: you can mix 1 tbsp. soy sauce and 1 tbsp. lemon juice to make it)

Tips:
1. Color of the Meat:
Pink, red, brown, or etc… what color of the meat is the best?
To answer this question, it is difficult to tell which is better until you eat them. So just ask the butcher and trust them. hehe
2. The best way to cook Yakiniku:
Make sure you let the meat get back into room temperature before you cook. You will see the surface of the meat shining with its own juice and grease when it's ready. Then you don't have to turn the heat down to low to cook and you won't lose any good flavor! That is why outdoor barbecue is always good (because your meat is at room temperature). Of course it is the best if you have BBQ grill set at home, but if you don't, you can use a grill pan, cast-iron skillet, or fryingg pan on the stove, because the key is the meat temperature! It is the same for Sukiyaki, Shabu-Shabu, steaks, etc…
3. The best way to eat Yakiniku:
Don't forget to season the meat with salt and pepper before you cook. That definitely brings out the flavor of the meat. For the sauce, wasabi soy sauce or ponzu sauce is the best! Simple yet delicious! You have to try it out.

*Grill the meat until it's done to your taste!

レシピ(日本語)
http://cooklabo.blogspot.jp/2012/03/blog-post_31.html
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I hope you found this video informative!!!

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Wednesday, September 10, 2008

Chasen Nasu

Hello! We have clear blue autumn sky almost daily since the last storm on Sunday! I enjoy walking to the station because there is a cool breeze outside :)

However, I am drowsy all the time. Last night, I couldn't stay up to finish my diary. Also, this morning, I couldn't wake up on time! It's too early to hole up...

Anyway, today I want to write about a traditional way to cut eggplant. Why I write this is because I want to translate my eggplant recipe which requires this preparation procedure ;)

The procedure is called "Chasen Nasu".
Nasu is eggplant. Chasen is a bamboo whisk for traditional Japanese tea ceremony called "sado". It is so named because they look similar.

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The image on the left shows the directions.
1. Use small eggplant. Put knife at the stem end, turn around, and make an incision around the stem end. 
2. Remove the stem part by hand.  
3. Make thin lengthwise cuts in eggplant.
* Pictures are from tepore.
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By the way, there are many other traditional ways to cut and peel ingredients in Japanese cooking! This site shows some examples.

I heard of vegetable surcharge the other day, but still not seeing the effect on the prices. We can still purchase 5 large eggplants (when in season) for 100yen (approx. $1)! Hope things won't get worse all of a sudden...

Today, the gym is closed, so I am thinking of going out for a dinner with my boyfriend! Believe it or not, I go to the gym every day for an hour!!!

You all have a nice evening, too :)

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