Yakiniku (Grilled Beef)

Name: Yakiniku (Grilled Beef)
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 500 g Well-marbled beef (short rib or rib-eye), thin slices; 3 tbsp Soy sauce; 1 tbsp each Mirin and sake; 1 clove Grated garlic; to taste Sesame oil and sugar; 1 tsp Toasted sesame seeds; to serve Lettuce, rice, kimchi to serve

Thin slices of marbled beef seared at the table over a hot grill and dipped in a garlicky soy tare — Japanese-style barbecue.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Japanese yakiniku-ya · 🏺 Traditional

Japanese grilled meat / 日本の焼肉 — Yakiniku means 'grilled meat' — bite-size cuts cooked by the diner over a table grill and dipped in tare. Its modern restaurant form is closely tied to Korean barbecue and developed in Japan around the mid-20th century.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

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⏱ 30 မိနစ်🍽 4 ယောက်စာ🔥 500 kcal🇯🇵 Japan

နို့ထွက်ပစ္စည်းကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Stir the soy, mirin, sake, garlic, sugar, sesame oil and sesame seeds into a tare that works as both dip and light marinade.
Toss about half the beef in a little tare to season lightly; keep the rest of the tare as a dipping sauce.
Grill the slices over high heat for a short time on each side, working in small batches so the grill stays hot.
Dip the grilled meat in the tare, or wrap it in lettuce with a little rice.
Serve straight off the grill with the usual sides of rice and kimchi.

💡 အကြံပြုချက်များ

Thin slices cook in seconds — stay at the grill and turn them the moment they change colour.
Grill lean and fatty cuts separately so nothing ends up over- or undercooked.
Wipe the grill between batches so burnt bits don't cling to the next slices.