Make a yaki-niku dish, using my homemade all-purpose yaki-niku sauce (Recipe ID: 2327066). Use 2 tablespoons of the sauce for 100 g of meat.
Mix the meat with the sauce just before cooking, as the meat toughens if marinated in the sauce for too long. Mix the meat with an appropriate amount of the sauce and rub it into the meat.
Heat the sesame oil in a frying pan and transfer the meat and sauce together. Cook over a high heat. Once the sauce is glossy, turn off the heat. Do not overcook, otherwise the meat will become tough.
Transfer onto a serving dish. Sprinkle with the toasted sesame seeds. It is done.
[Note:] Make my homemade all-purpose yaki-niku sauce by following my recipe. Make yaki-niku with it first to check the taste of the sauce.
This sauce is made to be a sauce base suitable for making different dishes. It may need adjusting.
For example, when I make ginger pork, I add some sugar to the sauce. For stir-fried vegetables, I add some salt and soy sauce.
For making yaki-niku, add some seasonings which you think suitable. Make your own yaki-niku sauce!
Story Behind this Recipe
Usually I add grated ginger and garlic to the sauce base for making yaki-niku. This time I made the dish just with the sauce itself.
Do not marinate the meat in the sauce for long before cooking. Mix just before cooking. Cook quickly over a high heat. This is the key to making the meat tender. When there is too much meat juice and it is difficult to reduce, remove the meat and boil down the juice and sauce. After the sauce has reduced, return the meat to mix with the sauce.