Grilling—it’s all-American, it’s international. And, more and more, it’s Asian. It all started with nomadic Mongols, who developed their method of spit-roasting over charcoal because it was lighter and more portable than wood, and required no heavy cooking vessels. The Mongols brought this tradition to China, where grilling over an open flame took off like wildfire.
Even today, grabbing anything from a quick snack to a meal from street vendors who cook over small portable grills is a popular dining option in Asia—in fact, many traditional Asian kitchens don’t even have ovens. And, with the American affinity for all things grilled, Asian-influenced grilling continues to grow in popularity from coast to coast.
Basics of Asian grilling
So what makes Asian grilling different? Unlike the typical American barbecue, big, juicy steaks are not a feature of Asian grilling. Animal proteins typically make up a smaller portion of meals, which are traditionally based around starch and vegetables. You’re more likely to find meat cut into smaller pieces and threaded onto skewers, or ground and formed into small patties, to cook faster and more economically. Meat is generally cooked through rather than served medium-rare. And, because meat is expensive, nothing is wasted—Asian chefs practically invented “nose-to-tail” eating. For example, yakitori restaurants in Japan don’t solely feature grilled chicken breast or thighs—gizzards, skin, livers and hearts are also menu mainstays.
While skewered pieces of meat are popular, thin skewers aren’t the only way that foods are secured for grilling—you’ll also find ground meat or shrimp mixtures grilled on thick stalks of bamboo or sugarcane. Grilled foods come off the stick, too; banana or bamboo leaves wrap tasty fillings in grill-ready packets. This Asian version of the French en papillote technique keeps the ingredients moist and releases a burst of appetizing aromas upon opening the package.