Japanese Yakiniku BBQ- with Kobe Beef Rib-eye

Japanese Yakiniku BBQ- with Kobe Beef  Rib-eye

Prep Time : 10 Minutes (plus 6 to 8 Hour Marinading)

Cook Time :  4 Minutes

Serves : 2 to 3

Ingredients : 

• 500 Grams Kobe Beef Rib-eye
• 4 tablespoons Soy Sauce
• 5 tablespoons Sake or 5 tablespoons Sherry Wine
• 2 tablespoons Sesame Oil
• 2 tablespoons Sugar
• 1 Apple, grated to release juice
• 3 tablespoons roasted and partially ground Sesame Seeds
• 3 Garlic Cloves, minced
• ¹⁄2 teaspoon dry mustard

Directions :

• Slice Kobe Beef Rib-eye, 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 Kobe Beef slices for 6-8 hours in the refrigerator.
• Remove beef  slices from the marinade and grill quickly on a medium heat, between, 1 to 2 minutes per side to your own liking.

In a typical Japanese or Korean, Yakiniku restaurant, diners normally order prepared raw ingredients (individually or as a set) which are brought to the table.

Kobe beef rib-eye  is one of the most popular of these ingredients.

In Malta, you can find Kobe Beef  at In House Butchers.

The ingredients chosen are cooked by the diners on a grill built into the table throughout the meal, several pieces at a time. A table top grill or a regular barbecue works just as well though.

The ingredients are then dipped in sauces known as “Tare” before being eaten.

Typically Korean side dishes like “Kimchi”, “Nameul”, and “Bibimbap” are served alongside.

Alternatively serve with a side of rice and tossed salad.

For more beef recipes from In House Butchers, visit : http://inhousebutchers.com/category/recipes/beef/