Beef Yakiniku
Ingredients
- 600 gBeef ribeye steak (very thinly sliced)
- 100 mlsoy sauce
- 50 mlmirin
- 30 mlSake or rice alcohol
- 2 tbspBrown sugar
- 2 pcGarlic (minced)
- 0.5 pcMalus domestica Borkhausen (grated)
- 1 tbspSesame oil
- 1 tbspSesame seed (toasted)
- 1 pcOnion (sliced in rings)
- 1 pcRed bell pepper (sliced)
- 6 pcshiitake mushroom (whole)
- 0.5 pcNashi Pear (grated)
Method
Beef slices so thin they sear in seconds, releasing the smell of caramelized fat. The sauce is dark, thick, and coats the meat in a glossy brown with notes of sesame and soy.
- 1
Place the beef ribeye in the freezer for 30 minutes to firm it up. Then cut it into very thin 2 mm slices, perpendicular to the fibers so the meat remains tender.
- 2
In a saucepan, mix the soy sauce, mirin, sake, brown sugar, minced garlic, grated apple, and grated nashi pear. Bring to a boil then lower the heat. Let reduce until the sauce coats the spoon. Strain and add the sesame oil.
- 3
Cut the onion into thick rings, the red pepper into wide strips, and trim the shiitake mushrooms. They should be large enough not to fall through the grate.
- 4
Heat a griddle or cast iron skillet until it smokes slightly. Place the beef slices and vegetables. As soon as the meat colors and the fat sizzles, flip it. Dip immediately into the cold sauce.
Frequently asked questions
How do you get this dish right?
- Do not marinate the meat in advance; the acidity in the sauce will 'cook' it. Dip after grilling.
- The grill must be scorching hot: you want an instant Maillard reaction, not boiled meat.
How long does this dish keep?
The sauce keeps for 1 week in the fridge. The meat must be eaten immediately after cooking.
