Yakiniku, meaning "grilled meat," is a beloved Japanese culinary tradition where tender slices of meat are grilled to perfection.
With our high-quality selection of thinly sliced meat, you can savor the authentic taste of Japanese yakiniku in the comfort of your own home. Fire up the grill and embark on a culinary journey inspired by Japan's rich BBQ culture.
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup water
- 3 tbsp sugar
- 3 green onions
- 2 garlic cloves, crushed
- 1 slice of ginger
- 1/4 cup dashi stock
Japanese style Ssamjang
- 1/4 cup white miso
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 tsp gochugaru, korean red pepper flakes
- 1 tbsp mayonnaise
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 1 tbsp water
- 1 to 3 cloves garlic, finely chopped
- 2 green onions, chopped
To assemble the Japanese Yakiniku
- Thinly cut meat
- Kimchi or any other Korean side dishes
- Green cabbage, cut into bite size
- Cucumber / carrot sticks
- Salt or green tea salt
- Any veggetable to grill with meat
To make Yakiniku sauce
- Combine soy sauce, mirin, sake, water, sugar, green onions, garlic cloves and ginger slice.
- Bring it to boil over high heat then reduce heat to medium low and simmer for 10 minutes.
- Remove from heat and remove only the ginger slice from then sauce. Stir in dashi stock and set aside until it’s ready to use.
To make Japanese style ssamjang
- Mix white miso, rice vinegar, a bit of sugar, mayonnaise, some water, sesame oil, sesame seeds, gochugaru, chopped garlic and chopped green onion in a mixing bowl.
- Keep it in a fridge until it’s ready to use.
When the sauce, meat and veggies are ready to assemble, you can place everything on a dining table with a portable yakiniku grill or portable gas stove with grill pan.
Some of the meat you can pour the yakiniku sauce and garnish with sesame seeds and chopped green onions right before serve for some variety. Sometimes Gochugaru, Korean red pepper flakes for a little kick. You could use any chili flakes you have or even paprika!