The oven isn't really used in Japanese cuisine and my mother is Japanese and I sometimes live in Japan so I'm not that experienced at roasting meat. In fact, huge chunks of meat are not encountered in Asian cooking. So I always have trouble with "doneness." I like my meat rare--just de-horn it, wipe its rear and plate it. My BF likes it med-rare, so we need to compromise. I've made this roast a few times and I've had a devil of a time getting the doneness correct. One thing I've noticed about Americans is that they are too worried about meat safety issues ao they tend to cook things til they dry out, esp. chicken. Or maybe overzealous food safety nazis and corporations fearing litigation are the causes for skewed guidelines. So the guidelines and temperatures on doneness are way too high. If you want med rare, take this roast out at 125F on the meat thermometer. It will continue to cook after removal from the oven. This roast can increase in internal temperature very quickly so keep a careful eye on it. Since I apply the rub and insert garlic slits and leave overnight, I take it out a few hours before cooking to let it come to room temp before cooking to ensure even roasting.
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