Japan – Yakiniku

by Zayna Khan

YAKINIKU is grilled meat inspired by western cuisine. Japanese cuisine which is inspired by western cuisine has a tradition of Japan with western techniques. In western style, a grilled must is a Barbecue thing like grilled meat, grilled vegetables, etc. Japan inspired by western cuisine with the same technique with its own authentic flavors.

Nowadays, in Japan Yakiniku is actually a style of meat prepared like grilled on charcoal. It is referred to as a small bite or a huge lump of meat especially beef, marinated with spices and grilled over the charcoal.

From 1872, in the MEJI period, this Korean cuisine influenced Japanese dishes. Korean introduced the Barbecue system to the Japanese so from that time, the Japanese used this technique to cook their dishes.

YAKINIKU RESTAURANTS

The term Yakiniku is associated with Korean restaurants, in Osaka and Tokyo. In Korean restaurants, the grilling of the meat takes place on the front of the table. Meat is marinated before and grilling of meat beside the dinner table.

Variety of meat used in this dish are the following :

1. Beef

Different types of beef cuts can be sued in making this amazing dish like the following :

GYUTAN

Gyutan is known as Cow’s tongue in the Japanese language. This meat cut seems to be very delicious for the Japanese people. This is soft to cook and very different in taste to eat. Beef tongue is grilled and looks very tasty to this Yakiniku dish.

KARUBI

Karubi is meat situated in Rib cage of the cow. It is the most popular meat used to eat in Yakiniku. This meat is known as the MARBLE CUT of a cow. Because having fats content present in the meat gives them marble effect. This meat is very juicy and tendered easily when marinated before.

MISUJI

Misuji is the meat of the shoulder area of beef meat. It is a cut from the shoulder blade. It is very special meat from the whole cuts. It is difficult to get that cut because of the shoulder blade area. That thin meat layer is very delicious and loved in this recipe Yakiniku.

MAKURA

Makura is meat from lower leg area. This meat is very flavorful and used in making this dish.

HARAMI

Harami is a steak cut from diaphargm area. That is very bold in flavors and taste, It took bit longer to cook that meat but delicious in taste.

2. Ofal

Ofal means a variety a meat even meat organs. It has organs with flesh of the animal which is eaten like cow, buffalo, lamb, sheep etc. Organs like kidney, liver, lungs, trotters, heart, intestine etc.

OTHER TYPICAL INGREDIENTS ARE

• Beef
• Pork
• Ofal
• Tontoro ( fatty meat of pork )
• Reba
• Mino
• Gatsu
• Tetchan
• Seafood
• Vegetables etc

SLICING OF MEAT

Before slicing, refrigerate the meat for 2 hours before slicing. It may firm the meat so cutting smoothly takes place. SUJIHIKI, a Japanese sharp knife usually used to cut the meat. Slice of required thickness cut and than marinate the meat for grilling.

Thickness of 1.5 to 3 mm can be taken usually and sometimes 3 to 5 mm.

ORIGIN

As it is known that this dish is from fusion cuisine. This dish has a great influence on Korean cuisine from the ”MEJI RESTORATION”. Ventilated barbecue system introduced to Japan and loved by their people. From that time ”’Korean Foods” has a great impact on this dish as-is from the barbecue.

The word YAKINIKU means Japanese barbecue.

INGREDIENTS

For Sauce

• Rice vinegar = 1/2 cup
• Mirin = 2 tablespoon
• Sake = 2 tablespoon
• Salt = a pinch
• Soya sauce = 1/2 cup
• Apple juice = 1/4 cup
• Sugar = 1 tablespoon
• Miso = 2 tablespoons
• Sesame seeds = 2 tablespoons

Method of cooking

• In a cooking pot add all the ingredients except apple juice and sesame seeds and put it on fire.
• Simmer the sauce for 5 minutes.
• Now remove the sauce from heat and add apple juice with sesame seeds into the sauce.
• Let it cool down for 10 to 20 minutes.
• You can cool it down and than refrigerate it for a month.

Yakiniku grilled meat

• Beef flank steaks = 2 lbs ( slice of 3 mm )
• Garlic = 4 tablespoons chopped
• Onions = 4 tablespoons chopped
• Sesame oil = 2 tablespoons
• Salt = 1/2 teaspoon
• Blackpepper = 1 teaspoon

Method

• Marinate all the ingredients together in a bowl.
• Let it rest for 2 hours until the meat fused with the ingredients and spices.
• Now heat up the charcoal burner and put the net on it.
• Grill these beef slices over the net on charcoal.
• This is Japanese dish in Barbecue style.
• Cooked until meat tendered.
• Served with sauce.

CUISINE = JAPANESE FUSION

ORIGIN = MEJI PERIOD

TIME = 40 MINUTES

TASTE = SALTY AND SOURY

TEMPERATURE = HOT SERVING

YIELD = 8 PERSON