Yakiniku (焼き肉) or Japanese grilled meat/BBQ is my favorite.
I love playing with my food. When I was a child, I often engaged myself in masak-masak (literally means cook-cook in Malay language)—a childhood cottage cooking game where I would “steal” ingredients from my mother’s kitchen and then cooked them into “food” using candles and kid’s cookware. I had the whole set up: two bricks in between a candle, a mini “wok,” and a wooden stick for stirring. I was like mad playing masak-masak, it was the best childhood game ever.
Half of the fun of yakiniku is the cooking part, where you grill little pieces of meat and vegetables over gas or electric grill, or charcoals (the traditional way). Making yakiniku at home is a lot simpler than you thought. I got myself a bottle of Japanese yakiniku no tare (Japanese BBQ dipping sauce) and a grill rack. I placed the grill rack on top of my gas stove and immediately have the perfect set up for yakiniku. (Check out the gallery above to view my set up.)
Yakiniku is mostly beef, but I had chicken drumsticks. I cut the chicken meat into tiny pieces and then marinated them with some miso paste, sake, and lots of chopped scallions (the white part). This hot-off-the-grill yakiniku was just as delightful as the ones served at my favorite restaurant Manpuku, at only a fraction of the cost. Try it yourself!
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More Delicious Recipes:
Yakitori (Grilled Chicken Meat Balls)
Sweet Thai Chicken Wings
Baked Honey Barbecue Chicken
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UnglaViche
Sorry to be pedantic but I believe that Yaki Niku is actually Korean. I live in Japan and the Japanese always refer to it as “Korean BBQ”. I could be wrong but I’m sure the Koreans have their own word for this style BBQ and perhaps it would be better to this recipe in the Korean section of the website. Again sorry if this is wrong!
Rasa Malaysia
Thanks for telling me. Good to know.
ptait
Yaki Niku (“grilled meat”) is the Japanese name for the Korean dish, Bulgogi.
Korean food is hugely popular in Japan and the basic ingredients eg. kimchi (“kimuchi”) are available in all supermarkets.
Many yaki niku restaurants are, unsurprisingly, owned by Koreans.
They also own many of the pachinko parlours.
There are nationwide and more local chains of Korean restaurants eg. Pyon Pyon Sha in Morioka, the capital of Iwate Prefecture.
Stephen
I cannot even imagine skinning and boning a chicken drumstick – what a pain…!
Rasa Malaysia
Stephen, it’s quite common for Asian cooks to skinning and boning chicken…you can buy deboned chicken meat. :)
Ditters
mmm so lovely