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    Home » Recipes » Blog

    How to make Yakiniku at home

    August 11, 2020 By Sara McCleary Updated October 27, 2021 - This post may contain affiliate links

    Jump to Recipe
    Ingredients for Yakiniku, beef slices on a plate, crushed cucmbers in a bowl, slices of onion, whole shitake mushrooms and lettuce on a plate, sauce in a bowl, cooked edamame in a bowl and Japanese potato salad in a bowl

    Yakiniku means grilled meat in Japanese. But you don't need to fly to Tokyo to enjoy this style of Japanese barbecue, it's easily done at home. It is one of the simplest forms of Japanese cooking you could do.

    Ingredients for Yakiniku, beef slices on a plate, crushed cucmbers in a bowl, slices of onion, whole shitake mushrooms and lettuce on a plate, sauce in a bowl, cooked edamame in a bowl and Japanese potato salad in a bowl
    Ingredients for Yakiniku

    What is Yakiniku like in Japan?

    All Yakiniku restaurants in Japan are set up in a very similar manner. Sure there are exceptions to the rule, but generally your experience will be as follows.

    When arriving you will be shown to your table. Often it will be a booth. In the middle of the table will be a grill of some description with an extraction system above it. It could be gas or charcoal. I personally prefer charcoal grills.

    You will be handed a menu. It generally will be in Japanese, but thankfully they are usually filled with pictures of the menu items. Some establishments may have an English menu.

    There will also be a buzzer on your table to call a staff member back when you are ready to order. This buzzer is used whenever you need a staff member during your visit.

    At a Yakiniku the focus is on beef. All kinds of beef cuts from offal through to the shining stars, expensive high marble score wagyu cuts.

    Most Westerners know Kobe beef, but it could be wagyu from another area of Japan. Besides Kobe beef there is Yonezawa beef, Sawa beef, Matsusaka beef, Omi beef, or Mishima beef, to name a few.

    various cuts of beef and chicken on a plate to bbq
    Yakiniku Ingredients
    indoor table top bbq that uses charcoal
    Charcoal BBQ
    two pieces of thinly sliced steak being cooked on a gas bbq
    Gas BBQ

    There will be other items on the menu besides beef, but the beef is the highlight. You will find vegetables, one or two chicken, and seafood options as well.

    A few dishes are served ready to go and don't require grilling. These could include light starter style dishes, salads, and other sides.

    When you are ready to order buzz the staff. They will take your order and light your gill for you. When ready, and it is usually pretty quick, the meat and other dishes are bought out to the table for you to cook yourself.

    You will be left to you enjoy yourself. If you do need help, order more dishes, or more importantly more sake or beef, just press the buzzer!

    Note some establishments offer an all you can eat menu for a set price and time.

    Is it different to Korean BBQ?

    There are similarities, but obvious differences between Yakiniku and Korean BBQ.

    Side Dishes: Korean BBQ includes a range of complimentary small side dishes called banchan (bansang). You don't get these with Yakiniku, but are able to order sides.

    Marinated Meat: Unlike Korean BBQ, generally the meat isn't marinated for Japanese barbecue. Instead, you dip your grilled meat in tare (sauce) before eating.

    Heat and Spice: There is a notable lack of spice and chilli heat from Yakiniku that is present in Korean BBQ.

    The best cuts of meat to use at home

    I tend to go with the prime cuts of meat when preparing Yakiniku at home. A selection of two cuts not only gives a little variety but is fun to compare taste and texture.

    a piece of wagyu sirloin streak on a wooden block
    Wagyu Striploin/Sirloin
    wagyu sirloin steak sliced and fat removed on a wooden board
    Sliced Wagyu

    If you are able and your hip pocket allows go for a piece of wagyu. The above is a piece of sirloin (striploin), which was cut into 0.5cm (0.02 inch) slices. The thick piece of fat removed but reserved.

    The grilled meat is melt in your mouth tender and flavour packed. Don't be put off by the fat marbling through the cut, a good portion of it will melt away on the grill, plus you are only having a few slices.

    two pieces of fillet steak on a wooden board
    Beef Fillet
    fillet steak being sliced on a wooden board
    Sliced Beef Fillet

    The other cut of meat I tend to pick is beef eye fillet (beef tenderloin). Lower in fat, but tender. As the grilling is rather quick it works very well.

    You can use any cut of beef you like, but do avoid cuts that are tough and associated with long cooking. If you enjoy offal don't overlook that as an option as well.

    Some other meat suggestions. Be sure to cut against the grain and around 0.5cm in thickness.

    • Boneless short rib
    • Blade slices (top part of chuck steak)
    • Skirt steak
    • Beef tongue
    • Beef liver

    What other ingredients can I grill?

    While this style of Japanese barbecue is meat focused, it doesn't have to be at home. Feel free to ramp up the vegetable options, add more seafood or chicken options if you wish.

    • Thin slices of pork belly
    • Prawns (shrimp)
    • Scallops
    • Squid
    • Chicken
    • Mushrooms, including shitake and oyster
    • White or yellow onion
    • Eggplant
    • Squash
    Ingredients for Yakiniku, beef slices on a plate, crushed cucmbers in a bowl, slices of onion, whole shitake mushrooms and lettuce on a plate, sauce in a bowl, cooked edamame in a bowl and Japanese potato salad in a bowl
    Yakiniku Ingredients

    Side dishes

    To me the sides are just as important as what goes on the grill. It's funny I don't worry about it so much when dining out, but when home I like to have a more "rounded" yakiniku.

    The side dishes give your tastebuds a flavour change, freshen things up and generally adds more vegetable options.

    • Boiled/steamed edamame pods with salt
    • Crushed cucumbers
    • Japanese style potato salad
    • Lettuce leaves (to wrap meat if you want)
    • Steamed rice
    • Yakiniku sauce for dipping
    • Salt for sprinkling
    • Shichi-mi togarashi (chilli pepper blend) for sprinkling

    Home indoor BBQ

    You can purchase relatively inexpensive indoor grills at the local Asian supermarket. They sell them as smokeless grills, but they're not really.

    It is a basic system made up of two parts. The grill on the top and what the grill sits on which enables you to add water underneath. The water not only catches any fat that may drip off, but it helps lower the temperature of the aluminium grill.

    The grill then sits on top of a portable gas burner which you can put in the middle of the dining table.

    grill used to cook yakiniku
    Indoor BBQ Grill
    gas portable stove for indoor use
    Portable Gas Burner

    If the wether is nice enough to grill outside I highly suggest it. You can also use a Japanese hibachi, shichirin or konro bbq with binchotan (white charcoal).

    The Best Way to Cook

    The best way to enjoy yakiniku to to cook a couple of items at a time and eat them. Take your time to enjoy the art of grilling and the company of those around you.

    Remember those pieces of wagyu fat we reserved earlier? Use them to grease your grill to help the ingredients to not stick. A trick passed on to me at a Yakiniku in Ginza.

    wagyu beef fat being held by chopsticks and greasing the hot grill
    Wagyu Fat

    It is a good idea for everyone to have their own grilling tongs or metal cooking chopsticks. You don't want overcooked wagyu while waiting for the tongs to be passed to you.

    Dig in, grill your heart out, and enjoy some cold sake or Japanese beer while you do!

    Sara xxx

    Ingredients for Yakiniku, beef slices on a plate, crushed cucmbers in a bowl, slices of onion, whole shitake mushrooms and lettuce on a plate, sauce in a bowl, cooked edamame in a bowl and Japanese potato salad in a bowl

    Yakiniku

    Recipe Author: Sara McCleary
    Yakiniku means grilled meat in Japanese. But you don't need to head to Tokyo to enjoy this style of Japanese BBQ at home. It is one of the simplest forms of Japanese cooking you could do.
    5 from 3 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 mins
    Cook Time 30 mins
    Course Main Course
    Cuisine Japanese
    Servings 4 people
    Calories 25 kcal

    Special Equipment

    • portable gas bbq or charcoal bbq
    • bbq hot plate
    • cooking chopsticks or tongs
    • chopping board + sharp knife

    Ingredients

    • 1-2 pieces wagyu beef sirloin/new york/striploin sliced into 5mm (0.2 inch) thick strips
    • 1-2 pieces beef fillet sliced into 5mm (0.2 inch) thick strips
    • 8 shitake mushrooms
    • 1 white onion sliced
    • 8 lettuce leaves
    • yakiniku sauce
    • crushed soy sauce cucumbers
    • boiled salted edamame
    • Japanese potato salad

    Instructions
     

    • Place all ingredients on plates to be placed on table. Keep meat and vegetables separate.
    • Place grilling ingredients and side dishes on the dining table and fire up the grill.
    • Individuals place items on the grill to cook to the way they would like. Pull the item off of the grill, dip in sauce and eat.

    Notes

    Yakiniku Sauce
    Is available at most Asian grocers.
    Alternative Ingredients
    • Boneless short rib
    • Blade slices (top part of chuck steak)
    • Skirt steak
    • Beef tongue
    • Beef liver
    • Thin slices of pork belly
    • Prawns (shrimp)
    • Scallops
    • Squid
    • Chicken
    • Mushrooms, including shitake and oyster
    • White or yellow onion
    • Eggplant
    • Squash
    Yakiniku Side Dishes
    • Boiled/steamed edamame pods with salt
    • Crushed cucumbers
    • Japanese style potato salad
    • Lettuce leaves (to wrap meat if you want)
    • Steamed rice
    • Yakiniku sauce for dipping
    • Salt for sprinkling
    • Shichi-mi togarashi (chilli pepper blend) for sprinkling
     

    Nutrition

    Calories: 25kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 15mgPotassium: 164mgFiber: 1gSugar: 2gVitamin A: 3554IUVitamin C: 11mgCalcium: 24mgIron: 1mg
    Keyword bbq in japanese, what is yakiniku, yakiniku sauce
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

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    Ingredients for Yakiniku, beef slices on a plate, crushed cucmbers in a bowl, slices of onion, whole shitake mushrooms and lettuce on a plate, sauce in a bowl, cooked edamame in a bowl and Japanese potato salad in a bowl
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      Recipe Rating




    1. Yonnie

      August 31, 2020 at 3:16 pm

      5 stars
      Yes, yes we do, we Yakiniku!! I added some chicken livers as a beef liver would have been a bit big. They were so yum.

      Reply
      • Sara McCleary

        September 01, 2020 at 10:36 am

        Hi Yonnie, chicken livers were such a great idea, glad you enjoyed your yakiniku.

        Reply
    2. Jane

      August 31, 2020 at 3:15 pm

      5 stars
      What a great tip for the excess wagyu fat. It is so expensive that it is a shame just to throw it away.

      Reply
      • Sara McCleary

        September 01, 2020 at 10:35 am

        Hi Jane, I know right! When you are paying that much for a piece of meat, it feels like a sin throwing the fat away.

        Reply
    3. Dave

      August 31, 2020 at 3:14 pm

      5 stars
      I am missing travel right now, and had plans to visit Japan this year. Obviously that isn't happening. Instead we had yakiniku over the weekend. Thank you for your inspiration.

      Reply
      • Sara McCleary

        September 01, 2020 at 10:35 am

        Hi Dave, sorry to hear about your travel plans, but I feel your pain. Glad I could get you to travel via your tastebuds with the yakiniku.

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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