Yakiniku Grill

Gyu-Kaku is a large Korean yakiniku chain with several hundred branches across Japan . Many of the meats come marinated and there are various dipping sauces, including raw egg ones, to dip the cooked meat into before eating. We really liked the spicy tofu with mince meat side dish as well. Yakiniku just means grilled beef in Japanese and is prepared exactly in that way. It’s beef, usually slices of ribeye, chuck or top round, grilled on a BBQ and served with yakiniku dipping sauce. It usually consists of a small grill filled with charcoal placed in the center of the table while different cuts of meats and vegetables are cooked on top of it.

Beef with lots of fat is usually seasoned with only salt and pepper. Avoid eating three slices of that in a row, as it dulls your taste buds. Switching to short ribs or blade steak paired with barbecue sauce mid-way helps to change up the texture and flavour.

Breast tender contains the least fat of all parts of chicken. It has a plain taste and is tender and moist even after it is cooked. This tender meat, with a fine texture and a moderate amount of fat, is said to be the most delicious of all pork. The fatty part at the edge has a condensed flavor.

If you enjoy offal don't overlook that as an option as well. Buy our best-selling e-cookbook full of easy and simple Japanese recipes! This cookbook has over 90 pages of recipes and instructions for appetizers, side dishes, main dishes, rice & noodles, and dessert, which include 12 pages of Japanese cooking basics and pantry items. Each Yakiniku restaurant in Japan offers its own dipping sauce and it’s called Yakiniku no Tare (焼肉のタレ), or simplytare (タレ). Tare is the key seasoning for Japanese 高級 焼肉 BBQ because the meat is not generally marinated or seasoned prior to grilling. Jingisukan, the Japanese transliteration of Genghis Khan, is a style of grilling mutton, which is also referred to as a type of yakiniku. The dish was conceived in Hokkaidō, where it has been a popular blue-collar dish that has only recently gained nationwide popularity.

Pork tongue has a more refreshing flavor than beef tongue. A tender part of pork close to the buttocks. It contains little fat and has a plain taste. Pig’s feet are frequently used for stewed dishes. The neck part of pork is a precious part that accounts for just a blade of the whole body. A part of pork with the thick flavor of fat.

I highly recommend making the sauce a day before. This grill in the picture above is called Shichirin (七輪). I bought one from a Japanese hardware store in SF but you can also purchase on Amazon.

Sprinkle on salt and black pepper and set aside at room temperature. The BEST Asian Low-Carb/Keto recipe for Japanese Grilled Beef - Yakiniku . Enjoy this delicious Japanese BBQ at only ~3g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy. 3) In a stove top pot, add Japanese sake, Swerve/Monkfruit, Soy Sauce and Bonito Flakes and bring to boil. 2) Use a paper towel to pat down any excess moisture from slices of beef.