I love all things grilled, especially flame-grilled or charcoal-grilled meats and carbs. Kushiyaki is the Japanese rendition of our Singaporean Satay, which is charcoal-grilled meats and other food on skewers or bamboo sticks.

At Japanese restaurants you can sometimes get awesome cuts and grades of meat. My favourites are the beef karubi and tongue (gyu tan). Every kushiyaki chef also takes pride in his "Tare" (タレ) marinade. For premium marbled beef, just a sprinkle of sea salt is sufficient! The only thing we can't emulate at home is the charcoal grill so we had to use a hot pan instead.

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