Skip to content
Japanese Style Yakiniku Recipe
- Serves
- 2
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
Serves 2. You need 1 pack of Beef Karubi Yakiniku – Wagyu | Australia | 200g.
Order before 2pm for free next-day delivery islandwide, Monday to Saturday.
Ingredients
- 200g Wagyu Karubi Yakiniku by The Meat Club
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 3 tbsp mirin (optional, replace with water)
- 3 tbsp Japanese sake (optional, replace with water)
Method
- Mix soy sauce, brown sugar, mirin and Japanese sake together in a sauce pan over low heat. Stir until brown sugar melts. Leave to cool to room temperature.
- Use marinate mixture to marinate the Yakiniku meat in a bowl, set aside for 15 minutes.
- Grill on a pan or BBQ. We recommend KIN by CASA for their smoke-free BBQ machine for a fuss-free Yakiniku experience at home!
- Serve immediately or with Japanese rice.
Tip. Thin slices cook in seconds, so keep the pan hot and cook in small batches. Crowding the pan is what turns grilled beef grey.
How much per person
Each person gets 100g of wagyu karubi.
| Cooking for | Wagyu karubi, 200g packs |
|---|---|
| 2 peoplethis recipe | 1 pack |
| 4 people | 2 packs |
| 6 people | 3 packs |
Questions people ask
Karubi, which is short rib, is the classic. It's well marbled, slices thin, and does best on a very hot grill.
No. A hot frying pan or a cast-iron griddle does the job. We cooked this one on a KIN by CASA smoke-free BBQ, which is handy if you're grilling indoors.
Fifteen minutes is plenty for slices this thin.
Yes. Swap either one for water and the marinade still works.
