Best 3 Japanese Style Beef Rib Eye Bbq Beef Yakiniku Recipes
Japanese style beef rib eye BBQ beef yakiniku is a delightful dish that combines the umami-rich flavors of Japanese cuisine with the smoky, charred goodness of barbecue. This dish is perfect for a summer cookout or a cozy dinner party, and it is sure to impress your friends and family. The key to making great yakiniku is using high-quality ingredients and marinating the beef for several hours or overnight. This allows the flavors to penetrate the meat and create a tender, juicy result. Once the beef is marinated, it is grilled over high heat until it is cooked to your desired doneness. Serve the yakiniku with a variety of dipping sauces, such as teriyaki, ponzu, or simply soy sauce, and enjoy!
Here are our top 3 tried and tested recipes!
JAPANESE STYLE BARBECUE PARTY: CHICKEN YAKITORI, BEEF WITH GINGER AND SOY, 5 SPICE AND SESAME SEARED AHI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 6 servings
Number Of Ingredients 27
Steps:
- Place water in sauce pan over high heat in medium saucepan and bring to a boil. Add rice, stir. Cover rice and reduce heat to low. Cook rice 18 minutes or until tender.
- Preheat coals for tabletop hibachi or preheat grill pan over medium high to high heat.
- Combine sherry, sugar, dark soy and oil in a shallow dish. Turn cut chicken and scallions in marinade and let stand 10 minutes. Wash hands.
- Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef. Cut raw meat against the grain in thin strips. Thread strips on to skewers, reserving several skewers for chicken, set into ginger and soy mixture. Season meat lightly with steak seasoning blend and turn in ginger and soy to coat. Set meat aside. Wash hands.
- Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted. This process will develop the flavor of the sesame fully. Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate. Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish. Coat fish pieces in sesame and spices.
- Cook chicken pieces and scallions in a single layer over hot coals or on hot grill pan for 3 or 4 minutes on each side. Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions.
- Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once. Transfer to a serving plate.
- Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate. Tuna will be rare. Serve with several skewers on plate's edge for spearing.
- Transfer pickled watermelon rind, pickled ginger and pickled onions to ramekins and place along side grilled meats and fish for condiments. Serve with hot rice and extra soy sauce for dipping. Kiwis, tangerines and Asian pears are a nice offering of fresh fruit to round out this light menu.
BEEF YAKINIKU
This is a very easy dish to prepare, suitable for weeknight cooking. The sake and white wine makes this dish special. I used thinly sliced sukiyaki beef which I bought from an Asian market.
Provided by Morning Biscotti
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together sauce ingredients in a saucepan.
- Heat at low medium heat until boiling (about 5 minutes, turn off heat).
- Heat 2 tablespoon of sauce in a stir fry pan at low medium heat.
- Add garlic and onion, about 8-10 minutes.
- Add green bell pepper, stir fry for 2 minutes, set aside on a plate.
- Using the same pan, heat 2 tablespoon of olive oil and 1 teaspoon of sesame oil at medium heat.
- Add flank steak daging, stir fry for 2 minutes on each side.
- Add sauce and chicken broth, cook until reduced (about 1 cup).
- Add onion, garlic and bell pepper back into the pan.
- Sprinkle green onion and toasted sesame seed to finish.
- Serve over steamed rice.
JAPANESE STYLE BEEF RIB EYE BBQ - BEEF YAKINIKU
This is the second recipe for the Japanese style barbecue. The first one posted was pork. In Japan, barbecue is popular. It is however different from the American style barbecue. Beef, pork, chicken are usually thinly sliced for quick grilling and are grilled indoors. The diners sit around the table with the grill in the middle and pieces are quickly grilled and eaten at the table a few pieces at a time. This type of barbecue is called yakiniku which translates to grilled meat. People outside of Japan are sometimes familiar with yakitori, a skewered chicken pieces, usually marinated and grilled. But, yakiniku is equally popular in Japan. Yaki means grilled and niku means meat. Yaki means grilled and tori means poultry. You can use he whole apple instead of half and you can certainly sub the apple with pear or nashi (pear apple). Although you can most likely use the juice only in a pinch, you want the pulp from the fruit to adhere to the meat while grilling.
Provided by Rinshinomori
Categories Meat
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
- Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
- Combine all ingredients in a bowl and marinate beef slices for 6-8 hours. Keep in the refrigerator.
- Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your own liking.
Tips:
- To ensure the best flavor and texture, choose high-quality beef rib eye steak with good marbling.
- Before cooking, allow the steak to come to room temperature for about 30 minutes. This helps ensure even cooking.
- Use a sharp knife to thinly slice the steak against the grain. This will help tenderize the meat and make it easier to chew.
- To achieve the perfect medium-rare doneness, cook the steak for about 3-4 minutes per side over high heat. Use a meat thermometer to ensure the internal temperature reaches 135°F (57°C).
- Rest the steak for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Serve the steak with your favorite dipping sauce, such as soy sauce, teriyaki sauce, or ponzu sauce.
Conclusion:
Japanese-style beef rib eye BBQ (beef yakiniku) is a delicious and flavorful dish that is perfect for any occasion. With its tender texture, smoky aroma, and umami-rich flavor, this dish is sure to impress your friends and family. So next time you're looking for a unique and satisfying meal, give Japanese-style beef rib eye BBQ a try. You won't be disappointed!
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