Kyoto Charred Kurobuta

Introduction to Kyoto Charred Kurobuta

The Kyoto Charred Kurobuta is a culinary masterpiece deeply rooted in the heritage of Japanese cuisine. Known as the "wagyu of pork," Kurobuta pork is hailed for its rich flavor, tenderness, and fine marbling. Originating from the famous Berkshire pig, Kurobuta is a prized delicacy in Japan, particularly in Kyoto, where ancient cooking techniques are celebrated. Kyoto, a city that gracefully blends tradition and innovation, serves this dish as a testament to its rich culinary history.

Charred to perfection, this dish capitalizes on the umami flavors that Japanese cuisine emphasizes. The technique of charring, an age-old method honed by Kyoto chefs, infuses a smoky depth into the tender Kurobuta, enhancing its natural sweetness. Accompanied by select ingredients that are celebrated in the region, this dish is both a feast for the senses and a historical journey with every bite.

Ingredients

• Kurobuta pork steaks (500g)
• Soy Sauce (100ml)
• Mirin (50ml)
• Sake (50ml)
• Ginger, grated (2 Tbsp)
• Garlic, minced (2 cloves)
• Green Onions, chopped (3 stalks)
• Toasted Sesame Seeds (2 Tbsp)
• Vegetable Oil (2 Tbsp)

Preparation

Marinating the Pork

Begin by marinating the Kurobuta pork steaks to infuse them with flavor. In a bowl, combine soy sauce, mirin, sake, ginger, and garlic. Mix thoroughly until the ingredients are well incorporated. Submerge the pork steaks in this mixture and ensure they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or, for the best results, overnight.

Preparing the Grill

As the steaks marinate, prepare your charcoal grill. Charcoal is preferred over gas for this dish as it imparts a distinct smoky flavor that complements the Kurobuta pork. Light the charcoal and let it burn until the coals are glowing red with a thin layer of ash. This ensures even heat distribution during cooking.

Cooking Process

Grilling the Pork

Once the grill is ready, remove the Kurobuta pork from the marinade, allowing excess liquid to drip off. Lightly oil the grill grates with vegetable oil to prevent sticking. Place the pork steaks on the grill over direct heat. Let them cook undisturbed for about 4 minutes on each side, or until nicely charred and the internal temperature reaches 145°F (63°C). If the steaks brown too quickly, move them to a cooler part of the grill to finish cooking.

Resting and Garnishing

After grilling, allow the Kurobuta to rest on a plate for 5 minutes. This resting period is crucial as it lets the juices redistribute throughout the meat, ensuring moistness in every bite. Garnish the steaks with a sprinkle of toasted sesame seeds and freshly chopped green onions for added crunch and flavor.

How to Enjoy Kyoto Charred Kurobuta

Kyoto Charred Kurobuta is best enjoyed in good company and with traditional Japanese sides. Pair it with a bowl of steamed rice and a side of pickled vegetables to balance the rich flavors of the meat. A drizzle of ponzu sauce or a squeeze of fresh lemon can enhance the dish further. For the full Kyoto dining experience, serve this meal with an elegant sake to complement the dish's umami profile and elevate your dining experience.