I'm deeply in love with my Iga-yaki grill, "Yaki Yaki San". Is this turning into obsession?
This ancient clay table-top grill is not only beautiful to look at, but also cook the ingredients nicely with the effect of the natural Far Infrared Radiation (FIR). And, yes, it's made of the same Iga clay as the other donabe pots we have.
I was home alone tonight, but I did the yakiniku dinner for myself. Here's how I set the table-top grill dinner for one.
The main protein for the grill were jumbo shrimp and American Kobe beef kalbi (short rib). I also had asparagus, shiitake mushrooms, abura-age (fried tofu pouch), and garlic cloves (sliced in half).
Sauces and condiments...Salt ponzu, tosa shoyu (my homemade sashimi soy sauce), grated daikon, sliced scallion, daikon sprouts, mizuna, roasted nori seaweed. There were also ground toasted sesame seeds and la-yu (hot sesame oil). I love eating the grilled items with a lot of vegetables.
Shrimp was really nice with the salt ponzu with scallion.
The beef was seriously amazing. For the first batch, I just dipped the grilled meat in the Tosa shoyu (sashimi soy sauce). It was so tender and almost melted in my mouth.
Then, I also made temaki rolls with the grilled beef. I did two versions, one was just the meat with vegetables in the nori seaweed, and the other version was with the sushi rice. Wow, temaki sushi with the freshly grilled meat was really something!
I LOVE healthy grilling, Iga-yaki style.
