Our standard yakiniku menu we never get tired of!
EquipmentYaki Yaki San
Servings3 - 4
Ingredients to cook on the grill
- 12 oz (360 g) chicken tender
- 1 tablespoon liquid shio-koji
- 12 oz (360 g) beef rib-eye steak, cut crosswise into 1/4″ (6 mm)-thick pieces at an angle
- Assorted vegetables such as enoki mushrooms, bell pepper, kabocha squash, asparagus, shishito peppers, etc. Cut as necessary
- freshly ground black pepper
- olive oil
Suggested accompaniments and condiments
Quick scallion salad
- 3 – 4 green onions, thinly-sliced on the diagonal
- 1/4 bunch cilantro, chopped
- Sea salt
- Freshly ground black pepper
- Toasted sesame oil
- In a bowl, coat the chicken tender all over with the shio-koji. Cover and let it marinade for at least 3 hours to 24 hours. Cut each piece into large bite-size pieces and place on a plate. Drizzle with a little olive oil.
- Place the beef on a plate and sprinkle lightly with salt and pepper. Drizzle with a little olive oil.
- Get all the ingredients to cook and the condiments ready on the table. To make the scallion salad, combine the green onions and cilantro in a bowl. Season lightly with salt and pepper, and drizzle some sesame oil. Toss the contents lightly and set on the table.
- Set a portable gas stove on a dining table. Set Yaki Yaki San on the stove, and pour water into the reservoir up to about 80% full.
- Heat Yaki Yaki San over high heat for 5 minutes. Turn down the heat to medium.
- By using a brush or folded paper towel, rub some oil all over the grill top.
- Place some of the meat and vegetables on the grill and cook until your desired doneness.
- Serve with your choice of sauces and condiments. The scallion salad can be served on the side or used as a topping for the meat and make a lettuce wrap. Repeat the process with the remaining ingredients.
Prepare everything and set at the table before start grilling.
Just cook until your desired doneness and enjoy with your choice of condiments. I love medium-rare rib-eye.