Japanese

Yakiniku

Name: Yakiniku
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: 130 g beef short rib (karubi); 60 g onion; 2 fresh shiitake mushrooms; 1 green pepper (piman); 1 spring onion; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp sake; 1 tsp caster sugar; 1 clove garlic; 1 tsp fresh ginger; 1 tbsp apple; 1 tsp toasted sesame seeds; 1 tsp toasted sesame oil; 1 tsp neutral oil; 150 g cooked short-grain rice; 1 wedge lemon; shichimi togarashi

Japan's tabletop grilled beef: thin slices of well-marbled short rib and a few vegetables seared over a hot grill and dipped in a sweet-savoury soy tare with garlic, ginger and grated apple. Eaten piece by piece as it comes off the heat, with a bowl of hot rice.

Lunch & dinner 25g+ protein 8g+ fibre

35 min20 prep · 15 cookEasy712 kcalper serving

Method

Make the tare: put 2 tbsp of soy sauce, 1 tbsp of mirin, 1 tbsp of sake and 1 tsp of caster sugar in a small pan and bring to a gentle simmer over medium heat. Simmer 2 minutes to cook off the alcohol and dissolve the sugar, then take off the heat.
Stir 1 clove of grated garlic, 1 tsp of grated ginger, 1 tbsp of grated apple, 1 tsp of toasted sesame seeds and 1 tsp of toasted sesame oil into the warm liquid. Leave to cool for 10 minutes, then pour into a small dipping bowl; it should taste sweet, salty and sharply aromatic.
Take 130 g of thinly sliced beef short rib out of the fridge, lay the slices out flat and separated on a plate and leave at room temperature for 20 minutes so they sear rather than steam. Do not salt them — the tare seasons the meat.
Cut 60 g of onion into rings about 8 mm thick, halve 2 shiitake, cut 1 green pepper into wide strips and 1 spring onion into 4 cm lengths. Arrange them on the platter beside the beef.