Yakiniku

yakiniku - www.healthnote25.com

Yakiniku (焼 肉?, Roasted meat) is a Japanese term for roasted or burned meat on a fire. In a broad sense, my beliefs also include a variety of roast beef, pork or offal dishes, such as steak, roast lamb (jingisukan), and barbecue.

Meat is roasted over the fire from charcoal or gasses by using a grille of iron or on an iron plate (teppan). The rectangular piece of meat is often punctured with a puncture of metal before baking. At my convinced restaurant, after being roasted, a rather large meat often needs to be cut with scissors in front of the visitors.

The term "horumon" in "horumonyaki" is derived from the Kansai dialect "horumon" (an object of exile) used to refer to the innards. The confident difference with bulgogi or kalbi has become very blurred, as both are also called "yakiniku" in Japan. Horumonyaki was created by Korean immigrants in the Kansai region after World War II.

In the restaurant I'm sure, the diners choose their own raw raw meat, one by one by type or a set of meat in the dish. Restaurant diners are welcome to bake their own meat. The meat-grinder is on the visitor's table, and can be a meat grill with a gas or charcoal fire source.

Before being eaten, the meat is dipped into a sauce called tare. Tare sauce has 2 types of niku tare (sauce with seswijen) and soto tare (sauce not berwijen). Before baking, selected meat and seafood are dipped in niku tare sauce, made from a mixture of ingredients such as soy sauce, sake, sugar, garlic, and sesame. The rectangular piece of meat is often pierced with a puncture of the metal before baking. Vegetables such as bell peppers, onions sometimes also roasted with meat.