Yakiniku
Discover the flavours of Japan with our yakiniku recipe. Our version of this cherished classic includes thinly sliced beef marinated in an aromatic blend of ginger, mirin, sambal oelek, and soy sauce. We serve the seared, juicy meat with a crisp cabbage salad, jasmine rice, and lime wedges. This recipe is a brilliant choice for those exploring Japanese flavours for the first time and anyone already familiar with them looking for a delicious reminder.
Ingredients
Yakiniku
|
Flank steaks or ribeye, half-thawed
|
400 g |
|---|---|
|
Garlic cloves
|
2 |
|
Fresh ginger, finely grated
|
2 tbsp |
|
Japanese soya sauce
|
150 ml |
|
Mirin
|
3 tbsp |
|
Sugar
|
2 tbsp |
|
Sambal oelek
|
2 tsp |
|
Butter and rapeseed oil
|
Japanese cabbage salad
|
Sour cream
|
200 ml |
|---|---|
|
Japanese soya sauce
|
2 tbsp |
|
Sesame oil
|
1 tbsp |
|
Pointed cabbages
|
250 g |
|
Carrot
|
1 |
|
Fresh coriander
|
30 g |
To serve
|
Jasmine rice
|
350 ml |
|---|---|
|
Spring onions
|
4 |
|
Lime fruit
|
1 |
|
Toasted sesame seeds
|
2 tbsp |
Instructions
Yakiniku
Japanese cabbage salad
To serve
Recommended information
Serving suggestion
Choose the best beef cuts
Flank steak and ribeye work particularly well for yakiniku. Flank has a deep, beefy taste and stays tender when sliced thin. Ribeye has more fat, which means extra flavour and a juicy texture after frying. Sirloin or flat iron also works, as long as they are thinly sliced against the grain.
Perfect pairings for yakiniku
Serve yakiniku with jasmine rice and a Japanese cabbage slaw as your base. The rice absorbs all those flavourful juices from the meat, and the slaw is a fresh addition that works well with the rest. Other good options include rice noodles, steamed broccoli, grilled courgette, or cucumber with sesame oil.
FAQ: Questions about yakiniku
Not sure how to slice the beef or store leftover yakiniku? You will find answers to these questions and more below. Have a look before you get started.
What is yakiniku?
Yakiniku is a Japanese style of cooking thinly sliced meat, usually beef, over a grill or in a hot pan. The meat is often marinated in a soy-based sauce with garlic, ginger, mirin, sugar, and sometimes chilli. It is cooked quickly at high heat and served with rice, dipping sauces, and vegetables. In Japan, yakiniku is also a shared meal experience, where everyone grills pieces of meat at the table and eats as they go, similar to Korean BBQ.
How to slice meat for yakiniku?
Slice the meat for yakiniku while it is still half-frozen. This makes cutting thin, even pieces easier without the meat slipping or tearing. Always slice against the grain; this shortens the muscle fibres and helps keep the meat tender when cooked quickly at high heat. Use a sharp knife and aim for slices 2–3 mm thick.
How can I cook yakiniku at home?
You can cook yakiniku at home using a frying pan, cast-iron pan, or tabletop grill. Heat the pan until very hot before adding the meat, and cook it in batches so it sears properly. Use a bit of oil or butter to stop the meat from sticking, and keep the cooking time short, around 1–2 minutes per side, depending on thickness. Serve the meat straight after cooking, with rice, sauces, and sides.
Can I prepare yakiniku in advance?
Yes, you can prepare yakiniku in advance by slicing and marinating the meat up to a day ahead. Keep it covered in the fridge until you are ready to cook. You can also prep the rice and chop the vegetables for the slaw in advance, but mix the slaw close to serving so it stays crisp. It is best to fry the meat fresh, but if needed, you can cook it ahead and reheat it briefly in a hot pan before serving.
How to store leftover yakiniku?
Store leftover yakiniku in an airtight container in the fridge for up to 3 days. If you can, keep the rice and slaw in separate containers. The rice will stay fresh for up to 3 days, and the slaw is best eaten within 1–2 days.
Nutritional values
Nutritional value, per
1560 Kcal
| Fibre | 14.3 gram fibers |
| Protein | 118.5 gram |
| Carbohydrates | 106.1 gram |
| Fat | 73.2 gram |
Try our easy yakiniku recipe
Our yakiniku recipe makes this Japanese favourite easy and achievable at home, even if it is your first attempt. The process is simple and relaxed; just marinate the beef, fry it, toss together a crisp coleslaw, and cook the rice.
Once you are done, you will have a meal that looks phenomenal, smells even better, and is consistently delicious from the first bite to the last. So, find your apron and frying pan, and discover just how easy yakiniku can be.
Marinated in a tangy-sweet sauce
In true yakiniku style, our marinade includes carefully chosen ingredients for maximum flavour. The soy sauce builds a salty, savoury backbone, enhancing the natural umami flavour of beef. Garlic adds an earthy nuance and a sharp, aromatic punch, while fresh ginger follows up with warm, peppery notes and a hint of citrus.
Mirin and sugar soften these intense flavours with gentle sweetness, creating a caramel-like undertone. Sambal oelek rounds out the sauce with an immediate chilli heat, layering a spicy dimension throughout. As the beef marinates, it soaks up these flavours, turning aromatic and delightfully tangy-sweet.
Lightly crisp and caramelised beef slices
When the marinated beef hits the hot pan, the edges start to caramelise and turn lightly crisp. The thin slices cook quickly, locking in the flavours and leaving the centre juicy. The surface becomes dark brown with a glossy, caramelised coating as the marinade reduces and clings to the meat, creating a wonderful contrast between the charred exterior and tender inside.
Serve with fluffy rice and creamy coleslaw
Our sides stay close to the flavours of Japanese cuisine. The jasmine rice is fragrant, fluffy, and slightly sticky, ideal for soaking up the salty-sweet marinade left behind by the beef.
On the side, the coleslaw is both creamy and crisp, with cabbage and carrot providing a lovely crunch, and a dressing that blends the savoury taste of soy sauce, the toasted flavour of sesame oil, and the smooth, slightly tangy notes of sour cream. It keeps the meal fresh and cool, yet with enough sharpness to cut through the intensity of the marinade.
Enjoy a Japanese barbecue delight at home
Yakiniku, which means grilled meat, has been a favourite in Japan since the mid-1900s. It is often enjoyed in yakiniku-ya, lively restaurants where meat is cooked right at the table and eaten piece by piece. Our recipe brings that same flavour-packed experience to your kitchen, and the moment you taste it, it is like being in a buzzing backstreet spot somewhere in Tokyo.
After a taste of Japan, why not travel further with our Mexican beef tacos, paella with prawns from Spain, or Greek meatballs straight from the Mediterranean?
Experiment with the recipe
Experimenting is part of the fun with this recipe, especially when it comes to the marinade and choice of meat. We love to use beef for its umami flavour and soft texture, but the options are open if you prefer another type of meat. Chicken thighs are also juicy and soak up the marinade with ease, giving you a more delicate result. For a deeper flavour, use thinly sliced lamb for its earthy edge. Seafood works, too, especially prawns or firm white fish such as cod or halibut. They take on the marinade quickly and cook fast.
You can experiment with the marinade as well. Swapping soy sauce for tamari keeps the salty base but adds a hint of sweetness. A spoonful of honey offers a more floral sweetness than sugar, while rice vinegar sharpens the mixture with an extra tang. If you are in the mood for something spicier, a spoonful of gochujang turns up the heat with a prominent chilli flavour.
