Yakiniku translates to ‘grilled meat’ in Japanese. After cooking the meat, the pieces are dipped in sauces, and this recipe will show you how to prepare three delicious dipping options.
Method
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Step 1
To prepare the Yakiniku Sauce, follow these steps: Bring Mirin to boil to remove alcohol. Tip: The flavour profile can be adjusted depending on tastes and season/occasion. For a fresh, zesty style, remove from heat after step 1 and simply stir in remaining ingredients. For a mellow, rounded style, move on to step 2 below. On low heat, stir in remaining ingredients and simmer for several minutes.
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Step 2
Then move onto the beef: Slice beef to bite-size pieces, around 5-7mm would be ideal for Flank Steak. Remember to always cut across the grain-this ensures the meat is easier to eat and comes across as more tender, as you don’t need to chew through the muscle fibre. Sear on grill/plate/pan. When you see the top of the meat start to “sweat” with liquid forming, it is a sign that the meat inside is getting rendered and a good time to flip over. Searing time for Yakiniku should be 2:1 for first side and second side. For example, if you cook one side for 10 seconds, flip over and cook the opposite side for 5 seconds.
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Step 3
Dip in Yakiniku Sauce and enjoy!
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Step 4
To prepare the Negi-Shio mix: Chop spring onions and mix with sesame oil and salt until combined.
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Step 5
Then move onto the beef: Slice in long, thin strips (2-4mm would be ideal). While cooking one side, place Negi-Shio mix on top of beef and roll up. By the time you have it rolled, it should be cooked and ready to go!
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Step 6
Follow these directions for making the Teriyaki Sauce: Combine Soy Sauce, Mirin and Sake in pan and bring to boil. Reduce to about a third, this should take about 5 minutes or so, consistency will be like light honey. Be careful not to overdo it as this can result in a burnt, bitter taste.
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Step 7
Then move onto the beef: Slice in long, thin strips (as thin as possible). Lightly sear both sides of the thin-sliced beef.
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Step 8
Dip beef in sauce and egg yolk. “Yaki-Suki” is derived from “Sukiyaki”, which is a popular beef hotpot where the meat and vegetable are dipped in fresh egg yolk before eating.
