My Family's Yakiniku
I have 3 growing children with hearty appetites which made me come up with this method.
Steaming the vegetables beforehand increases the sweetness, plus they can be eaten right away.
They also won't be cooked too long or burned.
Since the volume also decreases, there's room on the hotplate to cook the meat at the same time which makes it taste great.
Since the volume decreases, you can eat a lot. Recipe by Cooking S Papa
My Family's Yakiniku
I have 3 growing children with hearty appetites which made me come up with this method.
Steaming the vegetables beforehand increases the sweetness, plus they can be eaten right away.
They also won't be cooked too long or burned.
Since the volume also decreases, there's room on the hotplate to cook the meat at the same time which makes it taste great.
Since the volume decreases, you can eat a lot. Recipe by Cooking S Papa
Cooking Instructions
- 1
Combine all of the ingredients for the yakiniku sauce and bring it to a quick boil.
- 2
Let it cool and pour into a jar that has been sanitized by boiling. If you do this, it will keep for several days.
- 3
Steam the bean sprouts for 2-3 minutes. The amount shown in the picture is 5 bags! They taste doubly good if you take the time to remove the ends!
- 4
Cut the other vegetables into bite-sized pieces and steam for 4-5 minutes. The photo shows 1/2 cabbage, 5 eggplants, 5 green peppers, and 1/2 carrot.
- 5
Cook the chicken ahead of time since it takes time to cook completely. Season lightly with salt and pepper and cook with the skin side down for 8 minutes. Flip over and cook the other side for 2 minutes. This method makes the skin crispy!
- 6
Arrange the raw beef on a plate to be ready to grill!
- 7
The yakiniku sauce tastes good as is, but it tastes even better if you add grated daikon radish or grated fruit!
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