Our home is a Yakiniku Restaurant

...That's the English translation of the name of our favorite Yakiniku Sauce:

我が家は焼き肉屋さん

Yakiniku doesn't have to mean an expensive restaurant.
It is so simple to prepare at home.
Super easy.  Super oishii (yummy).

"Yaki" means "grill" and "niku" means "meat".  It's table cooking (electric grill or frypan work fine), so, just like Sukiyaki, it's a lot of fun.

How to Make Yakiniku
(Here's an example of what I used last night)

• Meat:  Thinly sliced beef, with a little sake, sesame oil, +/- garlic and salt, sliced chicken marinated with sake, oil and salt.
• Vegetables:  sliced onion, thinly sliced pumpkin, cabbage (cut 2 inch squares), enoki mushrooms, carrot.  I love the onion.
• Sauce:  Yakiniku Sauce (called Yakiniku Ta-re in Japanese).  Served in a small dipping bowl for each person. Yakiniku Sauce Recipe Here
• Steamed Rice:  in a small bowl for each person.
• Chopsticks.

Too easy.  Everyone does the cooking and eating together.  Don't you love not having to cook?

More Meat:
We also like ox tongue (skin removed and thinly sliced, sprinkled lightly with salt and pepper) or heart (thinly sliced, marinated with sesame oil and garlic).  Ox tongue (beef tongue) is $5/kilo at Woolworths supermarket here. I think that's the cheapest meat in Australia.  Tastes buttery and a little rubbery.  I love it though.  Sendai is famous for it.


More Vegetables:
Eggplant, bell peppers (in Japan we have Piiman), zucchini are my favourites with yakiniku.  I always have a ton of veggies.
Moyashi (bean sprouts) also go well, as do regular button mushrooms.

Sauce:
You can make your own yakiniku ta-re or gomadare (sesame seed sauce) with my recipes (click link to see each recipe).  
Some meats like gyu-tan also taste good with Ponzu (bought, or try mixing soy sauce, lemon juice and a little sugar)  I'll post about that too...