Japanese Style Pork BBQ - Pork Yakiniku
7
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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. If you cannot find mirin easily, substitute sake or sherry with a bit of honey.
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
7
People talking
ingredients
- 1⁄2 lb pork loin (about 230 grams) or 1/2 lb tenderloin (about 230 grams)
- 1 1⁄2 tablespoons miso (red or white)
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 tablespoons mirin
- 1 1⁄2 tablespoons sugar
- 2 garlic cloves, minced
- 1 1⁄2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 1⁄2 tablespoons roasted and partially ground sesame seeds
- 1⁄4 teaspoon dry mustard
- pepper
directions
- Slice pork 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 pork slices for 6-8 hours. Keep in the refrigerator.
- Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your liking.
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RECIPE MADE WITH LOVE BY
@Rinshinomori
Contributor
@Rinshinomori
Contributor
"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. If you cannot find mirin easily, substitute sake or sherry with a bit of honey."
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This recipe tastes okay, but I think the reason so many others came out fine was they didn't have miso. Miso isn't made to be heated for any period of time as it burns at low temperatures quickly. If you do add miso, wait until after youve cooked the meat completely, then add it at the end.
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This recipe is the most delicious meat I've ever tasted. Although I don't add garlic or miso
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I don't eat meat, so I didn't taste it myself, but I did sample the marinade before placing the pork in it and it was delicious. My husband loved it, though, which is a high compliment because he is a really picky eater. We also had a salad with #252395 Creamy Sesame Salad Dressing, which I did not realize until afterwards, was also your recipe. To anyone reading this review, if you have not tried it, I highly recommend. It is uh-mazing. Anyway, my husband thanks you for this awesome meal. -
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It's a great recipie. Simple and delightful. My only regret is that I didn't have the luxury to marinate it for so long. It'll be wonderful I'm sure. I heart Jap food!
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