Dish

Yakiniku

Yakiniku is a popular dish in Japan and is often served in restaurants where customers can cook their own meat at the table. The meat is usually thinly sliced and marinated in a sweet and savory sauce before being grilled. The dish is typically served with rice and a variety of dipping sauces. Yakiniku is a great dish for meat lovers and is perfect for sharing with friends and family.

Asian cuisine› East Asian cuisine› Japanese cuisine

Technique› Barbecue

Origins and history

Yakiniku originated in Japan in the early 20th century and was influenced by Korean barbecue. The dish became popular in Japan after World War II and is now enjoyed all over the world.

Dietary considerations

Yakiniku is not suitable for vegetarians or vegans as it is a meat-based dish. It can also be high in fat and calories depending on the cut of meat used.

Variations

There are many variations of yakiniku, with different cuts of meat and marinades used. Some popular variations include kalbi, which is made with beef short ribs, and Harami, which is made with skirt steak.

Presentation and garnishing

Yakiniku is typically served on a small grill at the table, with the meat and side dishes arranged on separate plates. The dish is often garnished with green onions and sesame seeds.

Tips & Tricks

To get the best flavor from yakiniku, it is important to use high-quality meat and to marinate it for at least a few hours before grilling. It is also important to cook the meat slowly and evenly to ensure that it is tender and juicy.