Yakiniku (Japanese BBQ)

For a Japanese BBQ the meat is normally not marinated ahead of time so it is important to use good quality.  The diners sit around the BBQ and individually cook bite-sized pieces of meat or vegetables throughout the meal and then dip into a salty-ish sauce called “tare.”  FUN FACT:  In this country what we call a hibachi grill is actually called “shichirin.”  In Japan a hibachi is used to emit heat and is not cooked upon.

Yakiniku (Japanese BBQ)


3-4 servings (1/3 cup)

Time to Make

  • 3 minutes preparation
  • 2 minutes cooking


  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 1 teaspoon sugar
  • 1/2 teaspoon rice vinegar
  • 3 tablespoons soy sauce
  • 1/2 teaspoon miso
  • 1/4 teaspoon dried bonito flakes
  • 1/8 of an apple, grated
  • 2 teaspoons toasted sesame seeds
  • 1 pound thin-sliced boneless beef short rib, cut into bite-sized pieces
  • assorted vegetables, cut into bite-sized pieces


  1. In a saucepan, combine the sake, mirin, sugar, vinegar, soy sauce, miso, and bonito flakes.  Simmer for a minute and a half.
  2. Strain.  Add the apple and sesame seeds.  Refrigerate overnight to allow the flavors to develop.  The dipping sauce will taste a bit too salty.  That is by design since the meat and vegetables are not pre-seasoned.
  3. To serve:  Grill the short rib over high heat about 1 1/2 minutes per side.  Grill vegetables.  You can use gas or charcoal.
  4. To eat:  Dip meat and vegetables in dipping sauce and enjoy.

Adapted from a recipe by Namiko Chen:  Just One Cookbook, Easy Japanese Recipes

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