📝 About This Recipe
Harami, or beef skirt steak, is the undisputed king of the Japanese yakiniku table, prized for its deep, beefy richness and incredibly tender, buttery texture. This recipe features a house-made 'Tare' sauce—a savory-sweet elixir of soy, toasted sesame, and grated aromatics that caramelizes beautifully over a high flame. Whether you are using a charcoal hibachi or a cast-iron grill, this dish brings the smoky, high-energy atmosphere of a Tokyo grill-house right into your kitchen.
🥗 Ingredients
The Beef
- 1.5 lbs Beef Skirt Steak (Harami) (trimmed of silver skin and sliced into bite-sized strips against the grain)
- 1 tablespoon Toasted Sesame Oil (to coat the meat before grilling)
The Yakiniku Tare (Marinade & Dipping Sauce)
- 1/2 cup Soy Sauce (use high-quality Japanese shoyu)
- 1/4 cup Mirin (sweet Japanese rice wine)
- 2 tablespoons Sake (dry Japanese rice wine)
- 3 tablespoons Light Brown Sugar (packed)
- 3 cloves Garlic (finely grated or minced into a paste)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 tablespoons Fuji Apple (peeled and finely grated; the enzymes tenderize the meat)
- 1 tablespoon Toasted White Sesame Seeds (slightly crushed to release oils)
- 1/2 teaspoon Gochugaru or Red Chili Flakes (optional for a hint of heat)
For Garnish and Serving
- 2 stalks Scallions (finely sliced on a bias)
- 1 piece Lemon Wedges (for a bright finishing squeeze)
- 1 pinch Sancho Pepper (optional for a citrusy tingle)
👨🍳 Instructions
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1
Prepare the Tare: In a small saucepan over medium heat, combine the soy sauce, mirin, sake, and brown sugar. Whisk until the sugar is fully dissolved.
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2
Bring the sauce to a gentle simmer for 3-5 minutes until it thickens slightly into a glossy glaze. Remove from heat.
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3
Once the sauce has cooled slightly, whisk in the grated garlic, ginger, grated apple, and toasted sesame seeds. Set aside half of this mixture for dipping later.
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4
Prepare the Harami: Pat the skirt steak dry with paper towels. Slice the meat into 2-inch wide strips, then cut those strips across the grain into 1/4 inch thick pieces.
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5
In a medium bowl, toss the sliced beef with one tablespoon of toasted sesame oil and half of the prepared Tare sauce. Let it marinate at room temperature for 15-20 minutes.
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6
Preheat your grill. If using a stovetop, heat a heavy cast-iron grill pan over high heat until it is wispy with smoke. If using charcoal, wait until the coals are glowing white-hot.
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7
Lightly oil the grill grates using a paper towel dipped in vegetable oil to prevent sticking.
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8
Place the beef slices on the grill in a single layer. Do not crowd the pan; work in batches if necessary to maintain the high heat.
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9
Sear the first side for about 60-90 seconds. You are looking for deep charred grill marks and caramelized edges from the sugar in the marinade.
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10
Flip the pieces using tongs and grill for an additional 45-60 seconds. Harami is best enjoyed medium-rare to medium; overcooking will make it chewy.
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11
Transfer the grilled meat to a warm platter and let it rest for 2 minutes to allow the juices to redistribute.
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12
Garnish generously with sliced scallions and a sprinkle of extra sesame seeds.
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13
Serve immediately while sizzling, with the reserved dipping sauce on the side and lemon wedges for brightening the rich fats.
💡 Chef's Tips
Always slice the harami against the grain; this breaks up the long muscle fibers and ensures a melt-in-your-mouth texture. The grated apple is a secret weapon; it contains natural enzymes that tenderize the beef and adds a subtle fruity complexity. If your grill isn't hot enough, the meat will steam rather than sear—wait for that light smoke before starting. Don't marinate the meat for more than 30 minutes, as the acid and enzymes in the sauce can start to break down the proteins too much, making the texture mushy. For an authentic touch, use Binchotan charcoal if you have access to it for a clean, high-heat infrared cook.
🍽️ Serving Suggestions
Serve with a bowl of fluffy, short-grain steamed Japanese rice to soak up the extra sauce. Pair with a crisp 'Suntory Highball' (whisky and soda) or a cold Japanese lager to cut through the richness of the beef. Include a side of Sanchu (red leaf lettuce) or Perilla leaves to wrap the meat in, adding a fresh crunch. Offer a side of Kimchi or pickled Namul (seasoned bean sprouts and spinach) for a bright, acidic contrast. A small bowl of Miso soup with wakame makes for a comforting, traditional finish to the meal.