What is jirai kei?

Jirai Kei is a term used in Japanese cuisine to describe a cooking style that involves lightly grilled or seared ingredients. The term translates to "grilled, rare" in Japanese, and refers to the technique of cooking food over high heat for a short amount of time to slightly char the exterior while keeping the interior rare or medium rare.

This cooking style is often used for dishes such as beef tataki, where thinly sliced beef is quickly seared on the outside but remains rare in the middle. It is also commonly used for fish dishes, where the fish is seared on the outside but remains tender and moist on the inside.

Jirai Kei cooking is popular in restaurants that specialize in Japanese cuisine, particularly those that serve sushi and sashimi. It is known for its ability to bring out the natural flavors of the ingredients while adding a delicious smoky charred flavor.