Yakiniku

What to get ready

• Beef 1.4 kg
• Soy sauce 160 ml
• Mirin 100 ml
• Pear 1.6
• Garlic 20 cloves
• Sesame oil 72 ml
• Roasted white sesame seeds 72 g
• Lettuce 480 g
• Onion 2
• Zucchini 480 g
• Steamed rice 800 g

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.