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.

แหล่งที่มา

สูตรโดย Japanese yakiniku-ya · 🏺 ดั้งเดิม

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.

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ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ

Sudachi | Japanese Recipes | Yuto Omura [Haruma Recipe]Japanese Food Recipes in English awagyu restaurant

⏱ 30 นาที🍽 4 ที่🔥 500 แคล🇯🇵 ญี่ปุ่น

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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.

💡 เคล็ดลับ

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.