Japanese barbecue, also known as robatayaki, is one of the signature dishes at Chef/Partner Michael Schulson’s Izakaya at Borgata. If you’ve visited the restaurant before, you have undoubtedly heard the sounds of the giant open grills, where robatayaki is cooking for guests. Making your own robatayki at home is easy, using basic pantry ingredients and store-bought items from your local grocery store. Michael shares some of his favorite tips for at-home robatayaki in the video below. Check out how simple it is to bring a taste of Izakaya home with you.
- Use any assortment of protein that you wish: chicken, beef, or shrimp.
- Make sure your protein is thinly sliced or cubed. If your meat is thinly sliced, you won’t need to cook it very long.
- Look for ingredients that are ready made at your supermarket, like kimchi. There’s no reason to make that from scratch!
- Brush easy sauces, like Michael’s yakatori sauce (or store-bought teriyaki sauce), on the meat.
- Soak bamboo skewers in water so your robatayaki doesn’t burn. Also, make sure that the top tip of the skewers are fully covered by the meat so it doesn’t burn.
- Use a medium heat when you grill your robatayaki; make sure it is not too high. Spray your grill pan with non-stick spray before placing the skewers down.
- There’s no need to add salt to your robatayaki, as your sauce probably has a lot of salt already.
- If your meat is thinly sliced, you won’t need to cook it very long.
- Use whatever herbs you have in the refrigerator and store-bought kimchi to garnish your finished dish.
Share your photos of your at-home robatayaki with us! Tag #BorgataAC in your posts.