Posted December 23rd, 2010 in Food 2 Comments »

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
  1. Slice beef into about 5mm thick.  Mix all the other ingredients, and marinate the beef in the sauce for 10~20 minutes.
  • cabbage, capsicum, pumpkin, onion etc 
  • steamed rice / soup
  • sauce (ponzu, yuzu juice with salt, or try making this sauce ↓↓)
<Yakiniku Dipping Sauce>
  • 1/2 onion, medium
  • 1/4 cup soy sauce
  • 1/4 cup sake (cooking wine)
  • 1/4 cup honey
  • 1 tbs oyster sauce
  • 1 tbs miso paste
  • 1 tsp minced ginger
  • 1 tbs white sesame seeds
  1. Grate the onion.  In a frying pan, saute the onion over low heat.  
  2. Add other ingredients to the pan, and simmer until the liquid is thicken.
* You can keep this sauce in an air-tight container in the fridge for few weeks.

2 Comments on “Yakiniku”

  1. 1 Ilysse said at 10:28 pm on August 18th, 2011:

    What kind of beef do you use for this? It looks wonderful and with the pear (I think apple would probably work too, yes?) it is a nice autumn dish (if autumn ever comes to us here in the Southern part of the USA).

  2. 2 umepontarou said at 4:05 am on August 19th, 2011:

    Hi Llusse,

    For yakiniku, we normally use thinly-sliced, marbled meat (not red lean meat) in Japan. Here in Perth, I can get it from butcher or Asian grocery shop (frozen), but I just use chuck meat at home 🙂 Chuck meat is actually for stew or casserole, but my friend (butcher) told me that chuck meat is actually good for yakiniku too.

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