But, I've still been cooking a lot, and doing more "Yakiniku" (grilled meat) with the Iga-yaki grill, "Yaki Yaki San". This is a very special grill made entirely with the clay of Iga, Japan. When ingredients are cooked on this ancient clay grill, they taste so complete and tasty.
Prime beef short rib slices were so fresh. I only seasoned the meat very lightly with just salt and pepper before laying them on the grill.
Beef tri-tip meat was marinated with the soy-based sauce for a few hours. Kurobuta pork belly was marinated with sake.
Table-top grilling is fun and healthy, because we eat the meat with a wide array of vegetables. For each piece of meat, you can choose the different vegetable wrap and/ or toppings.
You can find the basic yakiniku recipe on toiro's website.
I'm also excited about showcasing yakiniku menu in my upcoming Donabe & Japanese Cooking Classes!
