Quote:
Originally Posted by jay santos
Wife and kids like chicken better. It's cheaper and easier to dice up. I think I've grown accustomed to it and like it the best now. As I recall in Korea and Japan, beef was the most common way to do it, but all my cooking has become my family's version of the Korean and Japanese originals. For example, bacon and hot dog and chicken as the meat in yakiniku.
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Jay, gotta go with Surfah on this one, that's some strange yakiniku.
But like you, I've developed my own unique versions of Japanese cuisine. For example, I make what my family calls "beef bowl," or gyudon, in Japanese. But I make it with a yakiniku sauce, marinating the beef overnight and then cooking it all up in a pot with onions and spooning over rice in a bowl. As with kare raisu, I become a hero.
I also have my own version of fried rice that the family loves, but I really don't care for that much because I can't mimic the Japanese flavor. We do yakisoba from time to time, and I'll do gyoza, but only the frozen kind. My wife will do sushi, and can even make oyakodon. We used to do sukiyaki, but can't get the right ingredients here.
So, how do you do the yakiniku? Outside, then bring it in? Or do you have a little electric grill that you put on the table?