Yakiniku is the name for barbecue in Japan. Because it focuses on drawing out the natural flavour of the meat, many cuts of beef do not come marinated or pre-seasoned. Additional seasoning is often no more than a little sea salt, a squeeze of lemon or a light drizzle of Japanese 'tare' (dipping sauce) after the meat has been grilled. I like to brush the meat with a base 'tare' as it cooks, if you do this add the Furikake to the dressing after you have used the 'tare' as a glaze.
Mix together the ingredients for dressing and bring to a
Remove to cool then separate ⅓ for brushing over the meat then
fold through Furikake into the remainder for the table dipping
Season the steak then take a heavy based frying pan or BBQ set
for direct grilling and over a high heat and sear for 1 to 2
minutes on each side brushing the steak with a little 'tare'
marinade as it cooks.
Leave to rest for a minute or two before carving.
Steamed rice, yakiniku dressing and flash fried greens scented
with ginger & garlic.