‘Yakiniku’ means “grilled meat” in Japanese. The term can refer to grilled meat dishes, but most commonly it refers to the Japanese style BBQ. Bite-size meat and vegetables are cooked on the iron grid or plate over a flame of wood charcoals, or if indoor, gas or electric tabletop grill or hotplate. It’s a great fun and easy-to-prepare to entertain your guests.
Meat: Beef, Pork, Chicken, Lamb, Mutton, Sausages, etc.
Vegetables: Cabbage, Carrots, Onions, Capsicums, Peppers, Pumpkin, Eggplant, etc.
Mushrooms: Shiitake, Enoki, Maitake, Oyster, King Brown, Shimeji, etc.
My Family’s Yakiniku Sauce
2 to 3 tablespoons Toasted Sesame Seeds *ground
2 cloves Garlic *grated
1 small piece Ginger *grated
1/2 Apple *grated
1/4 Onion * grated
1/2 cup Soy Sauce
2 tablespoons Mirin
1 to 2 teaspoons Toban Djan (Chili Bean Sauce)
How to make: Combine all ingredients in a saucepan and bring it to the boil. Once it started boiling, remove from the heat, then cool.
- All ingredients need to be prepared in the sizes that are easy to eat.
- Heat the grill or hotplate, and cook the ingredients. *Note: Use appropriate cooking tools or appliances that are suitable for the environment where you are cooking.
- When things are cooked, you take whatever you like, dip it in the sauce and enjoy it. I recommend to serve Freshly Cooked Rice as well.
- As things are eaten, cook more as required. This way everyone can eat until they are satisfied.