Type of Dish Marinade
- 10 spring onions (chopped)
- 6 cloves garlic (crushed)
- 50 g (3 Tbsp) fresh ginger (chopped)
- 2 apples (grated)
- 500 ml (17 fl oz) mirin
- 1 lt (1 quart) kikoman soy sauce
- 10 ml (2 tsp) tabasco sauce
- 5 g (1tsp) dry chili
- 10 g (2 tsp) corn starch
- 100 ml (1/2 cup) rice vinegar
- 200 ml (1 cup) lemon juice
- 10 g (2 tsp) salt
- 10 ml (2tsp) sesame oil
- 100 g (1/4 lb) sesame seeds
- 15 g (1 Tbsp) chicken bouillion powder
- Put spring onion, garlic, ginger and apple in a food processor and make a course puree.
- Cook the puree in a sauce pan with a little vegetable oil on low heat for about 25 minutes (stir frequently).
- Add the remaining ingredients, but save (the lemon juice,vinegar,sesame oil and corn starch for last). Bring the sauce up to a boil. Skim the surface. Reduce the heat and cook slowly for 2 to 3 minutes.
- Add the lemon juice, vinegar and the sesame oil. Mix the corn starch with a little cold water and use to thicken the sauce.
- Yaki niku means "grilled meat" in Japanese.Today, it commonly refers to a Japanese style of cooking bite-sized meat (usually beef and offal) and vegetables on griddles over charcoal or gas/electric grill. It is thought to have originated from horumonyaki a dish of grilled offal, invented by Korean immigrants in the Kansai area after the Second World War] In a yakiniku restaurant, diners order several types of prepared raw ingredients which are brought to the table. The ingredients are cooked by the diners on a grill built into the table throughout the duration of the meal, several pieces at a time. The ingredients are then dipped in sauces known as tare before being eaten. The most common sauce is made of Japanese soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame Garlic-and-shallot or miso-based dips are sometimes used.
Preparation Time is approxmiately 30 minutes.