Getting To Know Aburi, Japanese Cooking Chefs Techniques

Illustration of the traditional steak cooking technique in the style of Japanese cuisine (Freepic)

YOGYAKARTA The most popular Japanese cuisine isfoam with fish ingredients. But to abri, it's a unique steak cooking technique. The ingredients are not mental fish or other seafood, but how to prepare a lafoli but beef.

This steak cooking technique, indeed uses some Mario dishes that are often used to burn steak. It's called aburi, this is a method of burning a fire that is enough to cook the outside of a piece of meat, or fish, but lets the inside stay raw. If translated, ashes mean 'burned with fire'.

This abricing technique is the most used in fish. However, the burning method is good to seal the soft taste of beef and the outside still boils deliciously.

Aburi needs to use a 'torchboard', which should have pressure. The goal is to create perfect combustion. Launching TastingTable, Friday, September 6, steak cooked with this method, can be served directly. Usually steak is served with rice. In presentations, steak is created like a burning nigi. Uniquely, all sweet steaks are burned with washabi.

Why is this ash method unique? Because this method affects the texture of the meat and taste. Burns with a welding torch, creates a contrast in taste and texture. The outside feels thick and the inside is soft. Usually, in Japan, the ingredients used for this gray steak are wagyu type. So the results are plenary, sufficient fat, soft texture, and a good burning produces a plenary taste.

If this administrative technique produces steak dumplings, if you like it to be more mature, it can be adjusted according to the level of maturity according to preferences. Even by serving it. It can be by placing chunks of paddy grilled meat on top oferate rice. Or add a commitment with a strong aroma. For example, ponsu or wasabi sauce.

It can also be served with spicy vegetables, avocados, or a mixture of homemade soybean-based sauce. Ponzu sauce, made from soybeans with a strong citrus taste. Usually served for dishes with Good texture. For example for dumplings or Gyosa companions. It does not rule out the possibility of enriching the flavor of steak cooked with administrative techniques.