Yakiniku

I need red meat!! Great source of protein and iron.  Craving for chunks of meat sometimes happen to me, especially on Friday/Saturday evenings when I smell BBQ from neighbors houses.

I went to out to a restaurant the other day and ordered steak.  I told waitstaff to make sure the meat is cooked well-done.  But, when I cut the steak the meat inside was slightly pink.  It may be just because of the lighting at the restaurant (the lights were red-ish color which made everything look red).  I wasn’t sure if I should eat it – it maybe ok, but it maybe not.  In the end I asked waitstaff to cook the meat more.  I should have ordered chicken or pork instead of beef, so that I know the meat is fully cooked at least.  From the experience, I only eat steak at home now.

Last night I made yakiniku at home.  It’s one of the easiest meal because what I need to do is prepare meat (and some vegetables, rice and soup to accompany).  This time I marinated the beef with grated pear to give additional fruity taste.  It also softened the meat.

Cook meat in front of you while watching tv, and enjoy the freshly cooked meat with sauce and rice!  Yum.

In Japan, beef and port for yakiniku is normally sliced into about 5mm thick.  You can buy a bulk of meat and slice by yourself too.  It is more economical.  After slicing the meat, marinate in the home-made sauce, and keep in the fridge until you  start your feast.  Don’t forget to cook rice too!

<Yakiniku>  for 2 people

• 500g beef
• 40ml soy sauce
• 10ml sake (cooking wine)
• 40g pear, grated
• 1 clove garlic, minced
• 1/2 tsp minced ginger

• cabbage, capsicum, pumpkin, onion etc 
• steamed rice / soup
• sauce (ponzu, yuzu juice with salt, or try making this sauce ↓↓)