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Yakiniku
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Yakiniku

Yakiniku, meaning "grilled meat", is a Japanese term referring to the cooking of grilled meat.

Prep Time
30 mins
Cook Time
15 mins
Resting Time
6 hrs
Total Time
45 mins
Servings: 4 people
Calories: 613 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • 1½ lb beef tenderloin (or scoter, thinly sliced)
  • 1 onion thinly sliced, large
  • 7 cloves garlic , minced
  • 6 scallions , sliced
  • ½ cup beef stock
  • 1 tablespoon sesame oil
  • 5 tablespoons soy sauce
  • 4 tablespoons sake Japanese
  • ½ Fuji apple , peeled and grated
  • 3 teaspoons mirin
  • 3 tablespoons brown sugar
  • 2 tablespoons white sesame seeds , roasted
  • 1 tablespoon cornstarch
  • ½ teaspoon miso paste
  • ¼ teaspoon katsuobushi (dried bonito flakes)
  • beni shōga , pickled ginger
  • Kewpie mayonnaise (Japanese mayonnaise)
  • vegetable oil
  • Japanese steamed rice

Instructions

    Cup of Yum
  1. 6 hours before cooking the meat, in a saucepan, whisk together the beef broth, cornstarch, miso, katsuobushi, soy sauce, grated apple, Japanese sake, mirin and brown sugar.
  2. Bring to a boil over medium to high heat then lower the heat and simmer over very low heat for 2 minutes.
  3. Leave to infuse for 4 hours at room temperature.
  4. At the end of these 6 hours, filter the mixture and reserve it.
  5. In a wok, pour 3 tablespoons of vegetable oil, heat it over medium heat and, stirring frequently with a wooden spoon, sauté the garlic, onion and 1 stalk of sliced ​​chives, for a few minutes without burning them. Set aside.
  6. In the same wok, pour another 2 tablespoons of vegetable oil and heat it over medium heat.
  7. Simultaneously grill the sliced ​​beef on the barbecue for 3 to 4 minutes.
  8. Pour the previously strained sauce into the wok, bring to a boil over medium heat and stir until it thickens.
  9. Add the garlic/onion/scallion mixture and the grilled beef.
  10. Stir to evenly distribute the sauce and turn off the heat.
  11. To serve, place some hot steamed rice in a large bowl, drizzle with kewpie, then sprinkle with sliced ​​scallions, toasted white sesame seeds and pickled ginger.
  12. Place the beef and a few pieces of sliced ​​scallion on top.
  13. It is also possible to serve all the ingredients separately.
  14. Serve immediately.