Spring Gourmet Series Part Two
Yakiniku, you say? Do you like yakiniku?
Well, that’s a tricky question.
Who would be interested in the fact that I’ve turned my back on beef since I crossed the thirty mark?
While I can still tolerate harami and tongue, I’m already fed up with the excess fat of kalbi and loin.
And that’s why I’ve proudly declared myself the president of the pork fan club.
Yes, please don’t laugh at me.
Pork yakiniku sounds so humble, doesn’t it? But that’s what makes it great.
The fact that pork is served in the yakiniku set at a diner hides a deep life philosophy.
Pork has a perfect balance of fat and lean meat, is easy on the wallet, and no matter how cheap the meat is, it provides juicy, tender happiness.
Now, to make home yakiniku more enjoyable and economical, I’ve struggled and arrived at the idea of pork skewered yakiniku.
How do you make it, you ask? Ah, let me tell you.
First, the meat you buy at the supermarket, even if it's imported, is good enough.
The main cut, the loin, is trimmed of excess fat and cut into bite-sized pieces.
Then, it’s skewered and marinated in sauce to keep it tender and juicy.
In my case, I use a special sauce made by blending grated garlic, apple, and yakiniku sauce.
The champion's yakiniku sauce is great.
It doesn’t contain unnecessary oils, is light, and is perfect for marinating.
Don't forget the offal.
This time I prepared heart, liver, and tongue.
There’s nothing wasted on a pig. Plus, these cuts are particularly easy on the wallet.
And what makes this yakiniku special is the magical spices.
Inspired by Chinese lamb skewers, I mix cumin, Sichuan pepper, hondashi, sesame, shichimi pepper, and umami seasoning.
Sprinkle this on the meat and enjoy.
This yakiniku incorporates the best aspects of Chinese lamb skewers and Japanese yakitori, making it easy to enjoy at home.
The cost per person is reasonable at around 500 to 600 yen.
With this, you might just become a master of home yakiniku.
So, what do you think? Do you feel like trying it out?