📝 About This Recipe
Experience the pinnacle of Japanese barbecue with this melt-in-your-mouth Wagyu Yakiniku. This dish celebrates the incredible marbling of premium Japanese beef, enhanced by a complex, homemade 'Tare' dipping sauce that balances sweet, savory, and umami notes. It is a communal dining experience that transforms high-quality ingredients into a luxurious, sensory masterpiece right at your table.
🥗 Ingredients
The Beef
- 1.5 pounds A5 Japanese Wagyu Ribeye or Striploin (sliced 1/8 inch thick against the grain)
- 1 tablespoon Beef Tallow or Neutral Oil (for greasing the grill)
Signature Yakiniku Tare (Dipping Sauce)
- 1/2 cup Soy Sauce (use high-quality Japanese shoyu)
- 1/4 cup Mirin (sweet rice wine)
- 2 tablespoons Sake (dry Japanese rice wine)
- 2 tablespoons Light Brown Sugar (packed)
- 1 tablespoon Rice Vinegar (for a hint of acidity)
- 1 teaspoon Toasted Sesame Oil
- 2 cloves Garlic (grated into a paste)
- 1 teaspoon Fresh Ginger (grated)
- 2 tablespoons Applesauce or Grated Fuji Apple (natural sweetener and tenderizer)
- 1 tablespoon Toasted White Sesame Seeds (slightly crushed)
Accompaniments & Garnish
- 3 stalks Scallions (finely chopped)
- 8 pieces Shiitake Mushrooms (stems removed)
- 1 large Japanese Negi (Leek) (cut into 2-inch batons)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Prepare the Tare sauce by combining soy sauce, mirin, sake, brown sugar, and rice vinegar in a small saucepan over medium heat.
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2
Whisk the sauce gently until the sugar has completely dissolved and the liquid reaches a light simmer. Let it bubble for 2-3 minutes to burn off the alcohol.
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3
Remove the saucepan from the heat. Stir in the grated garlic, grated ginger, and grated apple/applesauce. The apple provides a subtle fruity depth essential for authentic Yakiniku.
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4
Stir in the toasted sesame oil and crushed sesame seeds. Transfer the sauce to a bowl and let it cool completely to room temperature before serving.
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5
If your Wagyu is not pre-sliced, place the beef in the freezer for 20-30 minutes to firm up. This makes it much easier to achieve paper-thin, uniform slices.
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6
Using a very sharp knife, slice the Wagyu against the grain into bite-sized strips roughly 1/8 inch (3mm) thick. Arrange them beautifully on a chilled platter.
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7
Prepare your grill. Ideally, use a tabletop shichirin with binchotan charcoal, but a cast-iron grill pan or electric indoor grill also works beautifully.
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8
Heat the grill to high heat. You want it screaming hot so the fat renders instantly and creates a charred crust.
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9
Lightly grease the grill grates using a piece of trimmed Wagyu fat (tallow) or a paper towel dipped in neutral oil.
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10
Place the vegetables (mushrooms and negi) on the cooler edges of the grill to begin softening.
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11
Using long metal tongs, place a few slices of Wagyu on the hottest part of the grill. Sear for only 15-20 seconds per side. The fat should turn translucent and the edges should slightly curl and brown.
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12
Immediately remove the beef from the heat. Do not overcook; Wagyu is best enjoyed medium-rare to medium to fully appreciate its texture.
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13
Dip the hot beef into the prepared Tare sauce or sprinkle with a tiny pinch of flaky sea salt to highlight the natural beef flavor.
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14
Serve immediately with hot steamed rice and the grilled vegetables.
💡 Chef's Tips
Never marinate high-quality Wagyu beforehand; the high fat content will prevent the marinade from penetrating, and the moisture will prevent a good sear. Keep the beef refrigerated until the moment you are ready to grill, as Wagyu fat has a very low melting point and can become greasy at room temperature. Use Binchotan (Japanese white charcoal) if possible for a clean, high-heat smokiness that doesn't overwhelm the delicate beef. If you can't find A5 Wagyu, a high-grade Australian Wagyu or Prime Ribeye are excellent substitutions. Always slice against the grain to ensure the shortest muscle fibers, resulting in that signature 'tender' bite.
🍽️ Serving Suggestions
Serve with a bowl of premium short-grain Japanese rice (like Koshihikari) to soak up the beef fat and sauce. Pair with a crisp, chilled Japanese Lager or a dry Sake (Junmai Ginjo) to cut through the richness of the meat. Include a side of Kimchi or pickled cucumbers (Sunomono) to provide a refreshing acidic contrast. A light miso soup with tofu and seaweed makes for an excellent starter or side accompaniment. Offer a small mound of fresh wasabi on the side for those who enjoy a spicy, nasal kick with their rich beef.