Hey guys, Yuto here (@sudachi.recipes)
What Is Yakiniku?
Definition of Yakiniku
Okay, it’s actually quite tricky to define what “Yakiniku” means.
If you break down the letters in Japanese, it will be 焼 (Grill) 肉 (Meat), yeah sure it’s grilled meat but that doesn’t explain enough.
But to be honest, I can’t really define more than “Grilled meat” or “BBQ meat”
It usually uses thinly sliced beef (or pork or chicken) to char grill them, then dip them in a particular sauce.
Okay, in my opinion, what’s to make yakiniku more than “grilled meat” is the sauce.
Yakiniku sauce has this particular flavour of soy sauce, sweetness, fruitiness…basically the taste is very complex and it’s very hard replicate.
But as I said before, the sauce is very important. In fact, it’s probably the most important part when it comes to the ‘flavour’ of yakiniku and what makes it different to regular BBQ.
In this recipe, I will use simplified version of yakiniku sauce, but if you want to make complex version from scratch check it out on here.
So what is yakiniku don?
When it comes to yakiniku don, it’s simple.
Yakiniku don is a dish where grilled meats (yakiniku) on top of a bowl of rice (donburi) with yakiniku sauce, maybe served with a few vegetables.
But I kept this recipe very simple and easy. You don’t need premade yakiniku sauce, or specially cut yakiniku meats.
All you need here is:
- Any meats you like (Beef, Pork, Chicken)
- Simple condiments
You can consider this as steak on rice with a tasty Asian sauce! That’s pretty much what it is!
Frequently Asked Questions
Is it common to go to yakiniku restaurants alone?
It’s definitely more common to go to yakiniku restaurants as a group, but “alone yakiniku（一人焼き肉)” has become more and more common compared to for example, 10-20 years ago.
There are even restaurants that are especially designed for lone eaters.
Also, more people would go to Yakiniku restaurants alone for lunch.
Let’s get started making our own yakiniku don at home!Print
How to make simple and quick Yakiniku Don.
- 250g meat (See note)
- 2 bowls of cooked rice
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 2 tbsp Soy sauce
- 1 tsp Sugar
- 1 tsp Honey
- 1/2 tbsp Sesame oil
- 1/2 tbsp Mirin
- 1/2 tbsp Sesame seed
- 1 tsp Chilli powder
- 1/2 tsp Black pepper
- In a small bowl, mix 1 tsp of garlic paste, 1 tsp ginger paste, 2 tbsp soy sauce, 1 tsp sugar, 1 tsp honey, 1/2 tbsp of sesame oil, 1/2 tbsp mirin, 1/2 tbsp sesame seeds, 1 tsp chilli powder and 1/2 tsp black pepper and mix well.
- If you’re using a non stick frying pan, you can add your meat straight to the heated pan (on medium heat) but if you’re using a regular pan, add a little oil before adding the meat. Fry until browned.
- Once browned, add the whole bowl of sauce that you made in step one and fry for 1 minute 30 seconds.
- Prepare 2 large bowls with your desired amount of rice.
- Turn off the heat and pick the meat up out of the pan using tongs or chopsticks, then lay the meat on top of the rice.
- Drizzle the sauce leftover in the pan over the meat.
- Garnish with spring onion and egg (optional).
Thinly sliced beef or pork is best for this dish but really any of your preferred meat choices will work great. You can use steak or even chicken!
- Category: Donburi
- Method: Fry
- Cuisine: Japanese
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