yakiniku

Juicy Japanese BBQ meat with crunchy vegetables, wrapped in rice paper to seal in the deliciousness, these fresh spring rolls with Yakiniku make the best summer dish!&nbsp;

Fresh Spring Rolls with Yakiniku

red leaf lettuce

mint

cilantro (coriander)

¾ lb thinly sliced short rib

carrot

cucumber

green onion/scallion

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

rice papers

gluten-free soy sauce

Tbsp sugar

mirin

Tbsp sake

Tbsp sesame seeds

½ tsp sesame oil (roasted)

black pepper

garlic

ginger

¼ apple ((I used Fuji apple))

Rinse the lettuce, mint, and cilantro and dry completely. Gather all the ingredients on the working surface.

Add all the ingredients for the sauce: ½ cup soy sauce, 3 Tbsp granulated sugar, 2 Tbsp mirin, 2 Tbsp sake, 1 Tbsp sesame seeds, ½ tsp gochugaru (or ichimi togarashi), ½ tsp sesame oil, and freshly ground black pepper.

Grate ¼ apple, ½ clove garlic, and ½ knob ginger.

Add the grated apple, garlic, and ginger into the sauce and mix all together.

Place the meat in a single layer and drizzle some of the sauce on top. The sauce does not have to cover the entire meat. In Japanese BBQ restaurants, they usually just drizzle a small amount to the meat. 

Peel the carrot. Use a julienne peeler or a knife to cut the carrot into julienned strips.

Cut the cucumber diagonally into thin slices and then cut them into thin strips.

Cut off the green part of the green onions and we will only use the white part. Cut the white part in half lengthwise and thinly slice into long strips. Soak in iced water to make them crisp and curl.

Heat the griddle or frying pan or outdoor grill and brush the oil on the griddle. When it’s hot, start cooking the meat. Once you get nice char on one side, flip and cook the other side. Cooking time varies depends on the meat and its thickness.  Set aside.

Once all the food is prepared, pour hot water into a large bowl. Working with 1 wrapper at a time, soak the wrapper in the hot water and rotate 2-3 times, about 5 seconds. The wrapper will still feel slightly stiff but don’t worry, it will become softer. Place it flat on a plate.

Lay the lettuce, carrot, cucumber, white part of green onion, and grilled meat at bottom 1/3 of the rice paper.

Pick up the bottom of the rice paper and press firmly down to hold the filling in place. Roll tightly once.

Around the middle of the rice paper, fold both sides into the center and roll up tightly 1-2 times.

Right before finish rolling, place the mint and cilantro leaves on the rice paper and finish rolling up. This way, you can see through the mint and cilantro.  Set aside and cover loosely with plastic wrap.  Repeat with the remaining rice papers and fillings.

Cut in half or in thirds, and serve with the Yakiniku Sauce.

If not serving immediately, keep the spring rolls tightly covered with plastic wrap at room temperature for up to 2 hours.

To Store

https://www.youtube.com/watch?v=H3qvGfYYmaU

Juicy Japanese BBQ meat with crunchy vegetables, wrapped in rice paper to seal in the deliciousness, these fresh spring rolls with Yakiniku make the best summer dish!
RECIPE starts ▶ 1:09

PRINT RECIPE ▶ http://bit.ly/FreshSpringRollsYakiniku

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8 fresh spring rolls

INGREDIENTS

4 leaves red leaf lettuce
1 bunch mint
1 bunch cilantro
¾ lb thinly sliced short rib (340 g)
1-2 carrot
1-2 cucumber
1 green onion
1 Tbsp neutral flavor oil (vegetable, canola, etc)
8 rice papers

- Yakiniku Sauce (Tare) -
½ cup gluten-free soy sauce (Use Kikkoman® Gluten Free Tamari Soy Sauce for GF)
3 Tbsp granulated sugar (40 g)
2 Tbsp mirin
2 Tbsp sake
1 Tbsp sesame seeds
½ tsp Gochugaru (or Ichimi Togarashi)
½ tsp sesame oil
freshly ground black pepper
½ clove garlic
½ knob ginger
¼ apple (I used Fuji apple)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/FreshSpringRollsYakiniku

This video is sponsored by KikkomanUSA®.

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FRESH SPRING ROLLS with Yakiniku (Japanese BBQ Beef + Homemade Sauce Recipe)

Yakiniku sauce is a sweet &amp; flavorful Japanese BBQ sauce. It's perfect for dipping thinly sliced of well marbled short rib and other grilled goodies.

Yakiniku Sauce

tsp sugar

½ tsp rice vinegar

soy sauce

½ tsp miso

¼ tsp katsuobushi (dried bonito flakes)

⅛ apple ((I used a fuji apple))

tsp toasted white sesame seeds

Gather all the ingredients. I highly recommend making the sauce a day before.

In a small saucepan, add sake, mirin, sugar, rice vinegar, soy sauce, miso, katsuobushi, and simmer for 1 ½ minute.

Strain the sauce. If you plan to preserve the sauce for a longer time, pour the sauce in a mason jar (or airtight container) and do not add grated apple and sesame seeds (next step) yet. It will last longer without a grated apple. Keep refrigerated for up to a month.

Add the sesame seeds and grated apple to the sauce. Now it&#039;s ready to use. I recommend keeping the sauce sit overnight in the refrigerator for melding all the flavors together. The sauce may taste too salty by itself without grilled meat. When you actually dip the meat in the sauce, the two flavors complements each other.

Make the Sauce A Day Before

Store in the refrigerator and use it within 3 days.

How to make simple and quick yakiniku beef bowl. (焼き肉丼) Thinly sliced cuts of beef fried in an easy Japanese style BBQ sauce served on white rice and topped with scallions and an egg yolk. (Doesn't include time to cook rice) Serves 2.

Yakiniku Beef Bowl  (Yakiniku Donburi)

tsp honey

garlic paste (or 1 crushed clove)

tsp ginger paste (or grated fresh ginger)

tbsp sesame oil

tbsp white sesame seeds

tsp chilli powder

tsp black pepper

meat (preferably beef, see note)

bowls of cooked rice

green onion

egg egg

Measure out all of the sauce ingredients into a small bowl and mix thoroughly.

Heat a frying pan on a medium heat. Add a small drizzle of oil and add your meat slices. Fry until the surfaces are sealed. (If you decide to use vegetables in the dish, you should cook those first.)

Once sealed, add the sauce and fry for 1 minute 30 seconds.

Turn off the heat and transfer the meat to the top of the rice.

Drizzle the leftover sauce in the pan over the meat.

Garnish with spring onion and egg (optional).

https://www.youtube.com/watch?v=NT8jaNjy13w

If you already have a bowl of rice, you can make this Yakiniku Bowl in 10 min! Lightning fast indeed!Subscribe Here↓↓↓
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【Related Recipes】
This video's recipe: http://sudachirecipes.com/2020/07/04/easy-yakiniku-donburi/How to cook rice without rice cooker: https://www.youtube.com/watch?v=q80Xqs96pn0

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【Ingredients】
    250g meat (See note) 
    2 bowls of cooked rice

    1 tsp Garlic paste
    1 tsp Ginger paste
    2 tbsp Soy sauce
    1 tsp Sugar
    1 tsp Honey

    1/2 tbsp Sesame oil
    1/2 tbsp Mirin
    1/2 tbsp Sesame seed
    1 tsp Chilli powder
    1/2 tsp Black pepper


【Instruction】
1. In a small bowl, mix 1 tsp of garlic paste, 1 tsp ginger paste, 2 tbsp soy sauce, 1 tsp sugar, 1 tsp honey, 1/2 tbsp of sesame oil, 1/2 tbsp mirin, 1/2 tbsp sesame seeds, 1 tsp chilli powder and 1/2 tsp black pepper and mix well.

2. If you’re using a non stick frying pan, you can add your meat straight to the heated pan (on medium heat) but if you’re using a regular pan, add a little oil before adding the meat. Fry until browned.
3. Once browned, add the whole bowl of sauce that you made in step one and fry for 1 minute 30 seconds.

4. Prepare 2 large bowls with your desired amount of rice.

5. Turn off the heat and pick the meat up out of the pan using tongs or chopsticks, then lay the meat on top of the rice.

6. Drizzle the sauce leftover in the pan over the meat.
7. Garnish with spring onion and egg (optional).


#Yakinikudon #Yakinikubowl


Intro: Anonyment

How to Make Lightning Fast Yakiniku Don (焼き肉丼)

Get ready to dig in the most delicious bowl of Yakiniku Don!  Pan-seared beef glazed with a sweet and savory BBQ sauce, all atop a bed of steamed rice—this Japanese grilled beef bowl is a true satisfaction. With a homemade sauce at the ready, you can make the recipe in just 10 minutes. Perfect for a weeknight meal!

Yakiniku Don (Japanese Grilled Beef Bowl)

oz boneless beef short ribs

Tbsp Yakiniku Sauce ((store bought or homemade))

servings

½ tsp toasted white sesame seeds ((for garnish))

Before You Start: For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.

Gather all the ingredients.

Cut 1 green onion/scallion into thin slices.

Preheat a large pan (I use a carbon steel pan) on medium heat. If your 10 oz boneless beef short ribs is well marbled, you do not need to grease the pan. When it‘s hot, add the first batch of beef slices in a single layer; leave some space between the pieces and do not overcrowd the cooking surface.

To sear, leave the meat untouched until juices appear on the surface, about 15–20 seconds. Then, flip the meat.

Once you‘ve seared the bottom side to a golden brown, remove the beef slices to a plate. Don‘t worry about cooking the meat through at this point; it will continue to cook with the residual heat and when you reheat it in the sauce.

Continue to sear the remaining batch of beef.

If your pan is NOT nonstick, wipe the cooking surface clean with a paper towel. Increase the heat to medium high. Then, place the seared beef and juices back into the pan.

Pour 4 Tbsp Yakiniku Sauce on the beef. Flip the pieces to coat with the sauce. Once the yakiniku sauce is bubbling and coating the meat well, it’s done. Do not overcook.

To Cook the Beef

Divide 2 servings cooked Japanese short-grain rice into individual donburi (large) bowls. Layer the yakiniku beef to cover the hot steamed rice. Top with the chopped green onions. Sprinkle ½ tsp toasted white sesame seeds on top and enjoy!

To Serve

You can keep the leftovers in an airtight container and store it in the refrigerator for 3 days or in the freezer for up to a month. Store any leftover Yakiniku Sauce in the refrigerator and use it within 2 weeks.

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Top Tags

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The most viewed yakiniku recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine