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Japanese Yakiniku
Created by: Howcan Team
Ingredients
- 1 pound of thinly sliced beef (such as ribeye or sirloin)
- 1 pound of thinly sliced pork belly
- 1 cup of Yakiniku sauce
- 1/4 cup of soy sauce
- 1/4 cup of sake
- 2 tablespoons of sugar
- 1 teaspoon of sesame oil
- 1 teaspoon of grated garlic
- 1 teaspoon of grated ginger
- Assorted vegetables (such as bell peppers, mushrooms, and onions)
- Cooked white rice, for serving
Instructions
- In a bowl, mix 1 cup of Yakiniku sauce, 1/4 cup of soy sauce, 1/4 cup of sake, 2 tablespoons of sugar, 1 teaspoon of sesame oil, 1 teaspoon of grated garlic, and 1 teaspoon of grated ginger to make the marinade.
- Divide the thinly sliced beef and pork belly into two separate bowls.
- Pour half of the marinade over the beef and the other half over the pork belly. Toss to coat the meat evenly. Let it marinate for at least 30 minutes.
- Prepare the grill for direct grilling over high heat (450-550°F).
- Thread the marinated meat onto skewers, alternating with assorted vegetables.
- Grill the skewers for 2-3 minutes on each side, or until the meat is cooked to your desired doneness.
- Serve the Yakiniku skewers with cooked white rice and extra Yakiniku sauce for dipping.
Japanese Yakiniku, meaning "grilled meat," originated in Korea and was introduced to Japan in the early 20th century. This popular style of barbecue features thinly sliced beef, pork, and offal, grilled over charcoal or gas flames. Yakiniku restaurants, known for their smoky aroma and sizzling sounds, offer a variety of marinated and non-marinated meats, as well as vegetables and seafood for grilling. In Japan, the city of Kobe is renowned for its high-quality beef, making it a prime destination for experiencing top-notch Yakiniku. The key to perfecting this dish lies in the quality of the meat and the art of grilling it to tender, flavorful perfection.
40 min
4
350 calories
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