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
- In a saucepan, combine the sake, mirin, sugar, vinegar, soy sauce, miso, and bonito flakes. Simmer for a minute and a half.
- 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.
- To serve: Grill the short rib over high heat about 1 1/2 minutes per side. Grill vegetables. You can use gas or charcoal.
- To eat: Dip meat and vegetables in dipping sauce and enjoy.
Adapted from a recipe by Namiko Chen: Just One Cookbook, Easy Japanese Recipes