Photograph of the finished Yakiniku

Japan · Bò nướng vỉ chấm xốt Yakiniku

Yakiniku

40 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 3.1 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Pear Pear 1.6
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.5 oz
  • Photograph of Lettuce Lettuce 1.1 lb
  • Photograph of Onion Onion 2
  • Photograph of Zucchini Zucchini 1.1 lb
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the beef into 4 mm thick slices and do not marinate it before grilling.
  2. 2 Yakiniku is a dish where the white meat is grilled and then dipped in sauce, unlike bulgogi where the meat is marinated before grilling.
  3. 3 Grate the pear and mix it with soy sauce, mirin, minced garlic, sesame oil, and roasted sesame seeds to make a dipping sauce.
  4. 4 Heat the cast iron griddle until very hot, then grill each slice for 40 seconds on each side.
  5. 5 Grill the onion rings and zucchini slices together on the grill in the melted beef fat.
  6. 6 Dip each slice into the sauce, wrap it in a lettuce leaf, and eat immediately.

With an appliance

  • Charcoal grill 40 min

    Grill each slice 8 cm above the charcoal for 80 seconds; the fat will drip onto the charcoal, giving it a smoky flavor.

Start cooking