Hello everyone. I’m Yun, the manager of Yakiniku Stadium Jan Otsuka Main Branch, a Yakiniku restaurant specializing in Kuroge Wagyu beef, located in Otsuka, Tokyo.
Thank you very much for always patronizing our store and visiting this blog. The city of Otsuka has started to feel the change of seasons, and even in the bustle of people in front of the station, there is a pleasant breeze blowing through. It’s the time of year when delicious meat, cold beer, or warm rice tastes even better.
Today, I would like to talk about a question that can be called an “eternal theme” for all Yakiniku lovers. This question is often asked by customers at the counter or at a table.
“Manager, would you recommend eating this meat with salt or sauce?”
I always get happy every time I receive this question. This is because our customers express their passion for food, wanting to enjoy meat in its best condition. So, this time, I, Yun, a meat professional, will talk a lot about the ultimate way to eat meat to bring out its flavor, and how to choose the salt that will take your yakiniku at home to the next level.
[The magical power of salt and sauce]
In the history of yakiniku, salt and sauce have been two wheels that have always been in friendly competition. There is actually no answer as to which one is better. This is because each has a completely different “magic” on the meat.
First of all, the most appealing thing about salt is that it directly brings out the pure flavor, sweetness, and aroma inherent in meat. The higher the quality of Kuroge Wagyu beef, the richer the flavor of the leaner meat, and the more refined the sweetness of the high-quality fat that melts in your mouth, the more the salt will sharpen it. Eating meat with salt is a very stoic and luxurious way to eat meat that squarely faces the potential of the meat itself.
On the other hand, the appeal of “sauce” lies in the explosive power created by the addition of flavors. The flavor of the meat, the sweetness of the fat, and the sauce, which is a complex combination of soy sauce, fruits, vegetables, garlic, and sesame oil, create an orchestra of flavors that resonates in your mouth. That fragrant smell when sauce burns a little on the grill. And that blissful moment when the meat covered in sauce bounces onto the white rice. This is an overwhelming feeling of happiness that can only be experienced with grilled sauce, something you can never experience with salt.
■Dramatically change your home yakiniku! How to choose delicious salt and recommendations■
At our restaurant, Yakiniku Stadium Jan Otsuka Main Store, which specializes in Kuroge Wagyu beef, we have salt carefully selected according to the cut of meat, but recently more and more people are enjoying “home-made yakiniku” at home using a hot plate or a special roaster. Here we will show you some tips on how to choose salt that will make your home-cooked yakiniku taste dramatically better.
When you go to the salt section of a supermarket, you’ll see a wide variety of salts, but when it comes to pairing them with yakiniku, it’s important to keep in mind the characteristics of the two main types: rock salt and sea salt.
・Rock salt (pink salt, etc.) Rock salt is salt that has crystallized over many years. Characteristics include sharp saltiness, strong minerality, and a punch. Therefore, it is perfect for parts with a strong meat flavor, such as fatty short ribs, flavorful skirt steak, or red meat with a slightly wild taste. It quickly cuts through the greasiness, so you can eat until the end without feeling heavy.
・Sea salt (coarse salt, algae salt, etc.) Sea salt, which is made by boiling down seawater, is rich in minerals such as magnesium and calcium, and is characterized by its mellow sweetness and umami flavor amidst the salty air. This goes well with delicately flavored parts such as salted tongue and elegant red meat such as fillet. In particular, “moshio,” which has the added flavor of seaweed, goes incredibly well with the sweetness of the delicate fat of Wagyu beef.
When making Yakiniku at home, try using slightly coarse rock salt or sea salt instead of regular table salt. Just shake it up right before grilling the meat, or add a little bit of it to the grilled meat, and the meat from the supermarket will turn into the flavor of a high-end restaurant!
[Jan’s proud “secret sauce” that won’t stop you from eating]
Of course, our restaurant “Jan” makes no compromises when it comes to sauces. I am proud of our homemade secret sauce, which we have continued to add to and improve since we opened.
Our sauce is an exquisite blend of seasonal fruits such as apples and pears, onions, green onions, and several types of spices, based on several carefully selected soy sauces. The natural sweetness of the fruit and the enzymes are carefully calculated to wrap the meat tenderly and cause a fragrant caramelization (Maillard reaction) when grilled.
There are two types of sauce: “mami sauce”, which is used to rub the meat in, and “tsuke sauce”, which is added to the meat after it is grilled. The meat fibers are thoroughly soaked with umami flavor, and then grilled on a grill until fragrant, the meat is then dipped in a refreshing dipping sauce. This calculated two-stage arrangement creates a taste that you will never get tired of no matter how much you eat, and is worthy of being called a “rice thief.”
■Manager Yun will teach you! Guide to the best way to eat each part■
Now, using the menu from “Jan” as an example, I would like to introduce my recommended ways to use salt and sauce.
・Jotan Shio This is overwhelmingly “salt”. The unique crispy texture of the tongue and the juicy meat that overflows as you chew. At our restaurant, we season our tongue with special salt to bring out its maximum flavor. We especially recommend our original green onion platter. The crispness of the green onions, the refreshing flavor of the shiso leaves, and the special sauce bring out the deliciousness to the utmost. Please enjoy it generously on top of the tongue.
・Harami is actually a very profound part of the dish where “both are correct”. The meat has a strong flavor, so if you eat it simply with salt, you can enjoy the wild flavor that is unique to skirt steak. On the other hand, the fibers of skirt steak absorb the sauce well, so if you grill skirt steak seasoned well with the massage sauce, the aroma of the charred sauce and the meat juices come together, making it the perfect side dish for rice. When in doubt, please order “salt and sauce, half and half!”
・Japanese beef ribs A5 rank Japanese black beef ribs with beautiful marbling. Try eating your first slice with salt (we recommend wasabi salt!) to feel the sweetness of the fat directly. You will be impressed by the high-quality fat that melts in your mouth. And from the second plate onwards, be sure to use the sauce. Our fruit-filled sauce neutralizes the heaviness of the fat and forms a perfect pairing with white rice.
・Assorted fresh hormones
A rich miso-based sauce goes well with fatty offal such as striped macho and marucho. However, when you eat crispy parts such as top minnows and hearts with salt, the quality of the ingredients and the lack of odor due to their freshness will stand out. We are absolutely confident in the freshness of Jan’s offal, so please try it with salt.
[The city of Otsuka and the history of us “Jan”]
Since I opened “Jan” here in Otsuka, I have met so many customers. Otsuka is an extremely lively and attractive city that retains its traditional warm humanity, but is also constantly gaining new culture.
People who come to celebrate with their families, people who drink beer side by side with colleagues after work, and people who choose our restaurant for an important date as a couple. Yakiniku, a meal, has the power to mysteriously bring people closer together and bring smiles to their faces. The time we spend talking together around the grill while listening to the sound of the meat grilling is a special moment that cannot be replaced by anything else.
Every morning, I meet directly with the suppliers and carefully select the meat that is in the best condition that day. Then, each knife is carefully inserted while keeping the customer’s face in mind. The way the meat is cut and the fibers are cut can completely change how the salt absorbs and how the sauce mixes.
“Today’s short ribs were so sweet when I ate them with salt!” “Manager, you can eat three bowls of rice just with this sauce!”
Words like these that I hear from customers on the way home are my daily driving force. We are particular about the quality of the meat, the salt, and the sauce. It’s all about hearing the word “delicious” from our customers.
■Finally to everyone■
What did you think? Salt and sauce both have their wonderful charms, and the correct answer will change depending on the cut of meat, your mood that day, and who you are eating with. When making Yakiniku at home, please try the method of choosing salt that I introduced today.
And when you think, “Today, I want to enjoy professionally delicious meat to the fullest!”, be sure to visit “Jan” in Otsuka. I, Manager Yun, will serve you the best meat of the day in the best condition. If you are unsure whether to eat with salt or sauce, please feel free to ask. We will do our best to support you in creating your own special Yakiniku experience.
All of our staff are looking forward to seeing your smiling faces. We are looking forward to serving you the best meat tonight at Otsuka!
We look forward to your visit. It can get crowded on weekends, so we recommend making reservations in advance!
Kuroge Wagyu Beef Specialty Yakiniku Stadium Jan Otsuka Main Branch
Address: 1F SK Building, 2-11-1 Kita-Otsuka, Toshima-ku, Tokyo
Phone number: 03-3910-9065
Click here to make a reservation:https://tabelog.com/tokyo/A1323/A132302/13168261/
Comment