![photo file_zpsd4902bb1.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsd4902bb1.jpg)
![photo file_zps9af1a975.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps9af1a975.jpg)
![photo file_zps72c5693c.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps72c5693c.jpg)
![photo file_zps294185a1.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps294185a1.jpg)
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).
![photo file_zps1ada44ac.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps1ada44ac.jpg)
Different kinds of sauces (apple miso sauce, ssamjang, and sesame soy sauce) and condiments were prepared.
![photo file_zps5633f123.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps5633f123.jpg)
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.
![photo file_zps622c6a14.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps622c6a14.jpg)
![photo file_zps1ada44ac.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps1ada44ac.jpg)
Different kinds of sauces (apple miso sauce, ssamjang, and sesame soy sauce) and condiments were prepared.
![photo file_zpsb35b1eed.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsb35b1eed.jpg)
![photo file_zpse11841af.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpse11841af.jpg)
![photo file_zpse64ae77c.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpse64ae77c.jpg)
![photo file_zps1e5fdb03.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps1e5fdb03.jpg)
![photo file_zps421f1f40.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps421f1f40.jpg)
![photo file_zps5633f123.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps5633f123.jpg)
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.