How to Cook Wagyu Beef Yakiniku

Name: How to Cook Wagyu Beef Yakiniku
Prep time: 15 min
Cook time: 5 min
Total time: 20 min

15 mins
5 mins
easy

Recipe by

Jeff Baker

Ingredients

for the steak
Wagyu steak , Fillet, rib eye, sirloin or steak strips
Sea salt
Fresh lemon to squeeze (optional)
for the Yakiniku dressing (tare)
50ml 2 year aged soy sauce
30ml Yuzu ponzu
20ml Mirin
30g Okinawan sugar
10ml Rice vinegar
1 clove garlic finely diced
5g Furikake

Shop our Wagyu Beef

Introduction

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.

Method

cooked wagyu beef yakiniku with seasonings

Mix together the ingredients for dressing and bring to a simmer.
Remove to cool then separate ⅓ for brushing over the meat then fold through Furikake into the remainder for the table dipping sauce
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.