Entree: Japan – Kanto / Tokyo – 焼肉 ➤ Yakiniku (Japanese-style grilled bite-sized meats cooked quickly over a hot grill and served with dipping sauces)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 1 1/2 lb (680 g) beef ribeye or short rib, thinly sliced for yakiniku
- 1/4 cup (60 ml) soy sauce (shoyu)
- 2 tbsp (30 ml) mirin
- 2 tbsp (30 ml) sake
- 2 tbsp (30 ml) granulated sugar or honey
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) grated fresh ginger (about 15 g)
- 2 cloves (6 g) garlic, minced
- 1/2 Asian pear, grated (optional) approx. 100 g
- 3 green onions, thinly sliced (scallions), about 1/2 cup (50 g)
- 1 tbsp (15 g) toasted sesame seeds
- 1/4 tsp (0.5 g) ground black pepper
- 1 tsp (5 g) kosher salt for finishing (if needed)
- 2 tbsp (30 ml) vegetable oil for the grill pan
- Steamed short-grain rice, for serving: 4 cups cooked (≈700 g)
- Assorted dipping / accompaniments: sliced raw garlic, shiso or lettuce leaves, kimchi or pickled vegetables (amounts to taste)

Instructions

1. Make the tare marinade: In a bowl combine 1/4 cup (60 ml) soy sauce, 2 tbsp (30 ml) mirin, 2 tbsp (30 ml) sake, 2 tbsp (30 ml) sugar, 1 tbsp (15 ml) sesame oil, grated ginger, minced garlic, grated pear (if using), and sliced green onions. Stir until sugar dissolves. Reserve 3–4 tbsp (45–60 ml) of the sauce for dipping and use the remainder to lightly marinate the beef for 10–20 minutes (do not over-marinate thin slices).
2. Prepare the grill: Heat a cast-iron grill pan or heavy skillet over high heat until very hot. Brush lightly with vegetable oil to prevent sticking.
3. Grill the meat: Working in batches, lay thin beef slices flat on the hot pan in a single layer. Sear 20–40 seconds per side depending on thickness and desired doneness; yakiniku is typically served rare to medium-rare. Avoid overcrowding to maintain high heat.
4. Finish and serve: Transfer grilled slices to a platter, sprinkle with toasted sesame seeds and a little pepper. Serve immediately with reserved tare for dipping, steamed rice, and accompaniments such as sliced garlic, shiso or lettuce leaves for wrapping, and pickled vegetables.