Yakiniku refers to “grilled meats”. Usually beef is preferred for Yakiniku as beef fat greatly releases their flavor upon dry heat.
Serve Yakiniku with three types of accompaniments: Truffle Salt, Yuzu Koshou (Yuzu Pepper) and Fresh Wasabi Paste. Each lends a different yet interesting edge to your grilled Grade A4 Kagoshima Wagyu!
There is no fixed recipe for Yakiniku. However there are a couple of rules about it. #1. If you are using quality meat, do not marinate. Furthermore when you place it on the grill, sprinkle salt and pepper once only on the top side. This is because salt will draw water upwards from the meat, resulting in juices being concentrated within the meat, and the meat surface on the grill will quickly turn a lovely brown.
Never cook for too long – flip the meat over after 2-3 seconds, and after another 2-3 seconds, whisk it off the grill. Dip the meat in a bit of ponzu sauce if you like as the citrus will make the meat feel less greasy on the mouth. And if you need more salt, you can always add extra salt or truffle salt to taste! #2.
If you must marinate because you wish to add other tastes to the meat, never soak the meat for hours in marinate. This is because the salt in the marinate will pull juices out from the meat over time, and by the time you cook the meat, the meat though wet but tastes dry! So if you have to marinate, marinate the meats just before cooking. And on the grill, as soon as you sense a wonderful caramelized smell, flip the meat.
After another 2-3 seconds, whisk it off the grill, bounce the juicy piece of meat a couple of times onto your white fluffy Japanese rice and eat it with a mouthful of rice!