Yakiniku is a method of cooking meat or vegetables on a hibachi grill in a home or Japanese restaurant. In Japan, the work “yakiniku” means grilled meat, and the style of cooking is considered Japanese barbeque. This method of grilling actually originated in Korea, however, before becoming popular in Japan. Here are some tips for enjoying Yakiniku-style Japanese dining at your favorite Japanese steakhouse.
Be Familiar with the Types of Meat Offered
If you’re familiar with Japanese food, you won’t be as overwhelmed by the variety of meats available. If it’s your first time trying yakiniku, or Japanese food in general, you should order meats that you’re familiar with, such as rosu, which is thin slices of beef; karubi, which is boneless beef short ribs; harami, which is very tender beef; butabara, which is pork belly; or tontoro, which is fatty pork meat. If you’re a more adventurous eater, you can try tan, which is beef tongue; horumon, which is pig organ meat; or reba, which is beef liver.
Know How to Cook Each Meat
The best part about yakiniku at a Japanese restaurant is that you get to cook your own Japanese food. The meat is sliced very thin, so it should be cooked quickly on the high heat of the hibachi grill. Only grill one or two slices of meat at a time, and do not continuously flip the meat over as you cook it.
Order Vegetables and a Finishing Dish
You can also order fresh vegetables to cook with your meat. The vegetables add different textures and flavors that complement the meat. A finishing dish is usually rice or noodles, and it balances out the strong flavors of the meat once the meal is over.
If you’re interested in exploring Japanese dining in San Jose, come see us at House of Genji. Our elegant Japanese restaurant also features a sophisticated cocktail lounge, and our expert chefs prepare the finest Japanese food in the area. To make a reservation or to learn more about our menu, call us today at (408) 453-8120.
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