Japanese Style Pork BBQ - Pork Yakiniku
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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INGREDIENTS
Nutrition- 1⁄2lb pork loin (about 230 grams) or 1/2 lb tenderloin (about 230 grams)
- 1 1⁄2
- 1 1⁄2tablespoons soy sauce
- 1 1⁄2tablespoons mirin
- 1 1⁄2tablespoons sugar
- 2
- 1 1⁄2tablespoons sesame oil
- 1tablespoon rice vinegar
- 1 1⁄2tablespoons roasted and partially ground sesame seeds
- 1⁄4teaspoon dry mustard
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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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