FOOD NEWS
Take Steak To The Next Level With A Japanese Cooking Method Called 'Aburi'
BY SARAH LINTAKOON
Give your steak a delicious upgrade with a unique Japanese technique called aburi, a method of flame-searing a piece of meat or fish just enough to partially cook the outside.
The aburi technique leaves the center of the meat raw, but the steak can easily be cooked more to suit personal preference.
This method uses a blow torch to seal the delicate flavor of beef inside of a well-seared exterior texture. You can then serve the steak by itself or on top of rice.
The searing creates a contrast in flavor and mouthfeel between the exterior and interior of the meat. In Japan, it's typically used on highly marbled cuts of beef.