Yakiniku is a Japanese term for grilled meat. The term Yakiniku is derived from the Japanese term yaki, which means “grilled,” and niku, which means “meat,” or “beef.”  The Japanese grill meat on small fireproof clay grills called konro. and use very specific charcoal named binchotan. It is a term that is used broadly to describe various grilled and cooked meats, including American outdoor BBQ-style meats and Korean Barbeque which is meat that is often marinated and cooked on a tabletop, open-flame grill.

1. Combine all the yakiniku sauce ingredients in a mixing bowl. Set aside. 2. Cut slice beef into bite-size then cook over medium heat. Pour the yakiniku sauce and cook and let it simmer until the beef is fully cooked and the sauce is absorbed..

Recipe Notes – First, you can make your own yakiniku sauce for stock, just double the ingredients or triple. The sauce has a concentrated flavor, so a little bit goes a long way. If you’re going to use it as a dipping sauce for yakiniku, simply add a bit of hot water to the sauce to dilute it. – Secondly, you can store Yakiniku in an airtight container for 5 to 7 days. It can be prepared in advance and stored in the refrigerator for a quick weeknight meal. – Lastly, If you want to make grilled marinated yakiniku beef, place the grilled beef and dipping sauce in separate airtight containers. Store them in the fridge where the grilled beef will be good for 3 to 5 days and the sauce will hold for 14-21 days.