We got 4 kinds of meat ready...beef tongue (lightly marinated in salt, pepper, sake, and sesame oil), prime "kalbi" short rib slices (seasoned with salt and pepper), beef tri-tip slices (marinated in soy-honey sauce), and pork belly slices (marinated in salt, pepper, and sake).
Different kinds of sauces (apple miso sauce, ssamjang, and sesame soy sauce) and condiments were prepared.
Once some oil was rubbed on the grill top, we just kept grilling and eating. This grill is made of 100% historic Iga-clay, and it does a quiet and effective cooking while releasing virtually no smoke. You can find my basic "Yakiniku" recipe with "Yaki Yaki San" here.
To keep the grill top clean (and for easy cleaning at the end), between every batch, I just place a few ice cubes on the grill top and wipe with a paper towel. That's it.
We had a nice big meal.
Happy donabe life.
Different kinds of sauces (apple miso sauce, ssamjang, and sesame soy sauce) and condiments were prepared.
Once some oil was rubbed on the grill top, we just kept grilling and eating. This grill is made of 100% historic Iga-clay, and it does a quiet and effective cooking while releasing virtually no smoke. You can find my basic "Yakiniku" recipe with "Yaki Yaki San" here.
To keep the grill top clean (and for easy cleaning at the end), between every batch, I just place a few ice cubes on the grill top and wipe with a paper towel. That's it.
We had a nice big meal.
Happy donabe life.
