Yakiniku is actually translated to ‘grilled meat’ in Japanese. Usually, it involves grilling thin slices of beef over a net-style barbecue using coals or gas. You may have seen them in Japanese BBQ restaurants (including some places where you can grill the meat yourself at your table). This is my adapted version for the home kitchen and it’s based on one of our favourite Japanese-style dishes. The meat is very thinly sliced (see tip below for this), then marinated for at least two hours, before being fried in a single layer over a very high heat. This results a slightly crisp and caramelized slices of beef that are full of flavour. Soy Sauce – If you can find Japanese soy sauce, use that. Japanese soy sauce is usually lighter, less salty and a little sweeter than regular Chinese soy sauce. So if you’re using Japanese soy sauce, use the dark Japanese soy sauce (such as Kikkoman or Yamasa). Chinese light soy sauce or Chinese low sodium light soy sauce all work well in this recipe too. That umami flavour and slight sweetness is so addictive. It’s not a saucy dish, but it is so moreish! Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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