Japanese Style Beef Rib Eye BBQ - Beef Yakiniku

This is the second recipe for the Japanese style barbecue. The first one posted was pork. In Japan, barbecue is popular. It is however different from the American style barbecue. Beef, pork, chicken are usually thinly sliced for quick grilling and are grilled indoors. The diners sit around the table with the grill in the middle and pieces are quickly grilled and eaten at the table a few pieces at a time. This type of barbecue is called yakiniku which translates to grilled meat. People outside of Japan are sometimes familiar with yakitori, a skewered chicken pieces, usually marinated and grilled. But, yakiniku is equally popular in Japan. Yaki means grilled and niku means meat. Yaki means grilled and tori means poultry. You can use he whole apple instead of half and you can certainly sub the apple with pear or nashi (pear apple). Although you can most likely use the juice only in a pinch, you want the pulp from the fruit to adhere to the meat while grilling.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1⁄2 lb  beef rib eye roast (about 230 grams) or 1⁄2 lb  prime rib roast (about 230 grams)
• 3  tablespoons soy sauce
• 3  tablespoons sake or 3  tablespoons sherry wine
• 1 1⁄2 tablespoons  sesame oil
• 1 1⁄2 tablespoons sugar
• 1⁄2 apple, grated to release juice
• 2  tablespoons  roasted and partially ground sesame seeds
• 2  garlic cloves, minced
• 1⁄4 teaspoon dry mustard

Directions

1. Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
2. 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.
3. Combine all ingredients in a bowl and marinate beef slices for 6-8 hours. Keep in the refrigerator.
4. Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your own liking.