Yakiniku (焼肉) is Japanese BBQ.
Like western BBQ, it's traditionally cooked on a charcoal grill, but not everyone has a BBQ grill at home.
But it's ok!! Let me show you how to make a great one with a pan! However, of course you can use your BBQ grill!
[Serving] 2 serves
[Prep time] 10 mins (Does not include time to soak Kombu)
[Cook time] 20 mins
[Storage] The sauce: 1 week in the fridge
[Difficulty] D *(A=Hard E=Easy)
[Ingredients] (GRAM)
-Wagyu karubi slice 300g
(Boneless shot rib)
(Or thin sliced Rib eye or chuck)
-Kombu (Dried kelp) 1g
-Water 150ml
-Apple 1 (190g)
-Garlic 10g (as peeled)
-Ginger 5g (as peeled)
-Sugar 1tbsp (15g)
-Sake 3tbsp (45ml)
-Honey 1tbsp (20g)
-Soy sauce 5tbsp (75ml)
-Sesame 1 tbsp (8g)
-Sesame oil 1tbsp (15ml)
[Ingredients] (OUNCE)
-Wagyu karubi slice 0.66lb
(Boneless shot rib)
(Or thin sliced Rib eye or chuck)
-Kombu (Dried kelp) 0.05oz
-Water 5.3oz
-Apple 1 (6.7oz)
-Garlic 0.35oz (as peeled)
-Ginger 0.2oz (as peeled)
-Sugar 1tbsp (0.5oz)
-Sake 3tbsp (1.6oz)
-Honey 1tbsp (0.7oz)
-Soy sauce 5tbsp (2.6oz)
-Sesame 1 tbsp (0.3oz)
-Sesame oil 1tbsp (1oz)
[Recipe video]
(Chapter)
0:00 About the meat
0.35 Yakiniku sauce
4:20 Cook thin one
5:59 Cook Fat one
[Instruction]
[Chapter 1: About the meat]
You can use whichever the type of meat you like
[Chapter 2: Tare (Sauce)]
Soak kombu and water for 1hr to overnight
Grate apple, garlic, ginger
Put all the above in a pot with sugar and Sake
Boil on medium heat. Add honey.
Reduce until mostly evaporated
Discard kombu
Keep cooking until the raw smell of the garlic is gone
Gas off. Add the rest of the ingredients
Chill completely
[Chapter 3: Cook thin one]
Smoking hit pan. High heat. Vege oil
Drop the meat. Season
Only cook about 30sec
When it's coloured, turn
Just cook few seconds, done
[Chapter 4: Cook Fat one]
Same as above
Cook about 1 mins to get the colour
Turn. Cook 10-15 seconds
Eat with Japanese rice or beer!!!
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