🥩 Yakiniku beef
Yakiniku means "grilled meat": thin slices of beef cooked quickly over a hot grill and dipped in or brushed with a sweet-savoury sauce. The meat is tender with charred edges, while garlic and toasted sesame seeds add aroma. In yakiniku restaurants diners grill the meat themselves at the table and eat it with rice and salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g beef (sirloin or short rib), thinly sliced
- 4 tbsp yakiniku sauce
- 2 garlic cloves, grated
- 1 tsp sugar
- 1 tbsp toasted sesame seeds
- 1 spring onion, sliced
- 1 tsp vegetable oil
Method
- Mix the yakiniku sauce, garlic and sugar.
- Toss the beef slices with half of the sauce and leave for 15 minutes.
- Heat a grill pan or tabletop grill until very hot and brush lightly with oil.
- Grill the slices for 30–60 seconds per side until browned.
- Sprinkle with sesame seeds and spring onion and serve with the remaining sauce for dipping.
How to make it lighter
- Choose leaner cuts such as sirloin or round over heavily marbled short rib.
- Grill plenty of vegetables like onion, pepper and mushrooms alongside the meat.
- The sauce contains sugar: dip lightly rather than pouring it over.
History
Yakiniku developed in Japan in the mid-20th century and is usually linked to Korean barbecue brought by the Korean community in Japan. It grew into its own restaurant style with tabletop grills and is now one of the most popular ways to eat beef in Japan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →