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My Family's Yakiniku

My Family's Yakiniku

If you steam the vegetables used for yakiniku, they become sweeter and taste great. Then you can just quickly grill them and they'll be ready to eat right away!
The volume also decreases so you can eat a lot more!

Ingredients

Vegetables
your choice
Meat
your choice
Chicken thigh
2
Grated apple or Japanese pear
1
Grated daikon radish
1/3
Yakiniku Sauce
Soy sauce
150 ml
Vinegar
2 tablespoons
Sake
2 tablespoons
Mirin
3 tablespoons
Sugar
3 tablespoons
Grated garlic
1 clove
Grated ginger
1 piece
Tianmianjiang
1 teaspoon
Doubanjiang
1/2 teaspoon
Sesame seeds
to taste

Steps

1. Combine all of the ingredients for the yakiniku sauce and bring it to a quick boil.
2. Let it cool and pour into a jar that has been sanitized by boiling. If you do this, it will keep for several days.
3. Steam the bean sprouts for 2-3 minutes. The amount shown in the picture is 5 bags! They taste doubly good if you take the time to remove the ends!
4. Cut the other vegetables into bite-sized pieces and steam for 4-5 minutes. The photo shows 1/2 cabbage, 5 eggplants, 5 green peppers, and 1/2 carrot.
5. Cook the chicken ahead of time since it takes time to cook completely. Season lightly with salt and pepper and cook with the skin side down for 8 minutes. Flip over and cook the other side for 2 minutes. This method makes the skin crispy!
6. Arrange the raw beef on a plate to be ready to grill!
7. The yakiniku sauce tastes good as is, but it tastes even better if you add grated daikon radish or grated fruit!

Story Behind this Recipe

I have 3 growing children with hearty appetites which made me come up with this method.