Wednesday, August 15, 2012

Iga-yaki Grill Week...Seafood & Chicken night

Outdoor grilling is typically a summertime thing for us, but table-top Iga-yaki grilling is for all year round whenever we feel like it.

We call it terroir of Iga, because our authentic Iga-yaki Grill, "Yaki Yaki San", is made from 100% clay from Iga, Japan.  This ancient clay promotes far-infrared radiation (like charcoal on the grill) and cooks the ingredients very efficiently.  But, it doesn't make loud cooking noise.  Also, during cooking, the grill releases very little smoke, if any.  So, we don't have to worry about our small dining room filled with smoke, or even setting off the smoke alarm by accident!

Getting the dinner ready with Yaki Yaki San is so easy.  These were all the ingredients for the night.  Jumbo scallops (sliced in half), shrimp, and chicken thighs were all simply marinated with shio-koji for a couple of hours.  Some veggie, condiments (homemade chunky la-yu, yuzu-kosho mayo, scallion, cilantro, lime wedges, and lettuce wraps.

Yaki Yaki San was set on a portable burnet at the dining table, and once the grill was ready, ingredients were arranged on the surface of the grill.

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It's always fun to watch the ingredients getting cooked and releasing nice aroma.  Mmm...everything came out really nice and flavorful.  

Such a wonderful way to enjoy simple ingredients.  Yaki Yaki San is our star!

Happy donabe life.