We had the "yaki niku" (meat BBQ) dinner with our new Iga-yaki grill, "Yaki Yaki San".
Just like our donabe pots, this grill is made from the ancient clay from Iga, Japan. Iga used to be the bed of Lake Biwa about 400 million years ago. So, the clay from this region is porous with micro-organisms and has the great heat retention ability.
Everything was set on the table.
We got ready the pork belly (just seasoned with salt and pepper), beef tri-tip (marinated in a soy-based sauce), and vegetables.
Some condiments and soy bean sprouts namuru.
We kept grilling and eating. The meat tasted just unbelievably delicious. Cooking on the ancient clay makes a huge improvement in the texture and flavor compared to other regular table-top grills.
It's also smokeless...so we don't have to worry about the air get smokey during dinner.
Wow...just two of us finished everything.
You can find the Yaki Niku recipe on toiro's website. Please check it out.
