Ingredients
- 1 your choice Vegetables
- 1 your choice Meat
- 2 Chicken thigh
- 1 Grated apple or Japanese pear
- 1/3 Grated daikon radish
- 150 ml Soy sauce
- 2 tbsp Vinegar
- 2 tbsp Sake
- 3 tbsp Mirin
- 3 tbsp Sugar
- 1 clove Grated garlic
- 1 piece Grated ginger
- 1 tsp Tianmianjiang
- 1/2 tsp Doubanjiang
- 1 Sesame seeds
Instructions
- Combine all of the ingredients for the yakiniku sauce and bring it to a quick boil.
- Let it cool and pour into a jar that has been sanitized by boiling.
- If you do this, it will keep for several days.
- Steam the bean sprouts for 2-3 minutes.
- The amount shown in the picture is 5 bags!
- They taste doubly good if you take the time to remove the ends!
- Cut the other vegetables into bite-sized pieces and steam for 4-5 minutes.
- The photo shows 1/2 cabbage, 5 eggplants, 5 green peppers, and 1/2 carrot.
- Cook the chicken ahead of time since it takes time to cook completely.
- Season lightly with salt and pepper and cook with the skin side down for 8 minutes.
- Flip over and cook the other side for 2 minutes.
- This method makes the skin crispy!
- Arrange the raw beef on a plate to be ready to grill!
- The yakiniku sauce tastes good as is, but it tastes even better if you add grated daikon radish or grated fruit!
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