This is a great quick recipe for busy people.
If you make a big batch of the sauce in advance, all you have to do is pan-fry the meat which only takes about 5 mins.
Usually Yakiniku slice (cut) beef looks like a small steak.
But I'm using cheap sliced beef that I could find in a supermarket (because it's so much cheaper!), but if you can get proper Yakiniku slice (cut) meat from Japanese or other Asian grocery, would be even better!!
[Serving] 1
[Prep time] 5-6mins
[Cook time] 10-12mins
[Storage] Best to eat ASAP
[Difficulty] E *(A=Hard E=Easy)
[Ingredients] (GRAM)
-Sliced beef (Ribeyer or short rib) 220g
-Salt 1/3tsp (1.65g)
-Black pepper
(Yakiniku sauce)
-Water 2tbsp (30ml)
-Sake | Ryorishu 1tbsp 1tbsp (15ml)
-Kombu or MSG 1g (1/4tsp)
-Sugar 1/2tbsp (8g)
-Ginger 1/2tsp (4g)
-Garlic 1tsp (7g)
-Honey 1/2tbsp (10g)
-Apple 1/2each (100g)
-Sesame oil 1/2tbsp (7ml)
-Soy sauce 2.5tbsp (38ml)
[Ingredients] (OUNCE)
-Sliced beef (Ribeyer or short rib) 0.49lb
-Salt 1/3tsp (0.06oz)
-Black pepper
(Yakiniku sauce)
-Water 2tbsp (1.06oz)
-Sake | Ryorishu 1tbsp 1tbsp (0.53oz)
-Kombu or MSG 0.04oz (1/4tsp)
-Sugar 1/2tbsp (0.28oz)
-Ginger 1/2tsp (0.14oz)
-Garlic 1tsp (0.25oz)
-Honey 1/2tbsp (0.35oz)
-Apple 1/2each (3.53)
-Sesame oil 1/2tbsp (0.25oz)
-Soy sauce 2.5tbsp (1.34oz)
(Chapter)
0:00 How to make Yakiniku sauce
1:23 Break Time
1:25 Cooking part
[Instruction]
[Chapter 1 : Yakiniku sauce]
Mix everything in a pot apart from sesame oil and soy sauce
Boil it for 30 seconds on Low to medium heat
Add sesame oil and soy sauce
Remove kombu
Mix, chill, done
Can be kept in a fridge for about 10days
[Chapter 2: Cooking part]
Heat a pan with cooking oil on medium high heat
Sear beef, add salt and pepper
Give it a mix, then don't touch until it's coloured
Flip it, cook for 10-20sec
Immediately put it on hot short grain rice
Drizzle generous amount of the sauce, done