How to make this Yakiniku Japanese BBQ?
So basically you make yourself a little bbq pit with a mesh grill.
You’ll need thinly sliced pieces of beef, pork, chicken, lamb, sausages, whatever you want basically. The key is to have them cut into bite-sized pieces.
You’ll also need slices of onion, eggplant, cabbage, carrot, zucchini, squash, etc.
Lastly, you’ll need paper bowls and “yakiniku tare” (yakiniku sauce). You can probably get this last one at your local asian grocery store. If you can’t find it, it’s actually pretty easy to make yourself.
What you need for Yakiniku Japanese BBQ
- 3 tablespoons soy sauce
- 1 tablespoon white wine, or the sake
- 1 tablespoon sesame oil
- 1 tablespoon finely chopped green onions
- 1 teaspoon grated or finely chopped garlic
- 1/2 teaspoon ginger juice
- 2/3 tablespoon crushed sesame seeds
- pepper or chili to taste.
Anyway, you’re going to dip your meat in this sauce after it is cooked.
When your fire is nice and ready, everyone starts putting stuff on the grill. You grill the meat and veggies as you eat! They taste great in the sauce.
Rice is also a good side dish. Dip your grilled meat and veggies in the sauce, and place them on your bowl of rice. Take a big bite of rice with the meat on top!
If you like kimchee, that also tastes great grilled with your meat.