Kalbi Yakiniku
Here's the simple grilled meat recipe and tips for using "Yaki Yaki San"
Equipment
Iga-yaki Grill, "Yaki Yaki San"
Servings
3 - 4
Ingredients
- 12 oz (360 g) boneless beef short ribs ("kalbi"), thinly-sliced
- salt and pepper
- 3 tablespoons sesame oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon white sesame seeds, roasted
- 1 tablespoon minced scallion
- vegetable oil for the grill top
- lettuce
- thinly-sliced scallion
- daikon sprouts
- lemon wedges
Procedure
- Season the meat lightly with salt and pepper (just one side is fine).
- In a small bowl, whisk together the ingredients for the dipping sauce. Set aside.
- Set a portable gas stove on a dining table. Set "Yaki Yaki San" on the stove, and pour water into the reservoir up to about 80% full.
- Heat "Yaki Yaki San" over high heat for 5 minutes. Turn down the heat to medium.
- By using a brush or folded paper towel, rub the oil all over the grill top.
- Place the meat slices on the grill and cook until your desired doneness.
- As soon as the meat is ready, serve with the sauce or your choice of condiments.
Serving suggestion 1: Lightly dip the meat in the simple oil sauce.
Serving suggestion 2: Just squeeze some lemon over the meat.
Serving suggestion 3: Make your own lettuce wrap with above condiment(s) and scallion or daikon sprouts.
![](http://cdn.shopify.com/s/files/1/0904/2860/files/IMG_8405-300x225.jpg?v=1506840252)
![](http://cdn.shopify.com/s/files/1/0904/2860/files/IMG_8446-300x225.jpg?v=1506840273)
Meat is lightly seasoned with salt and pepper. Enjoy grilling. You can grill with mushrooms and vegetables, too.
![](http://cdn.shopify.com/s/files/1/0904/2860/files/IMG_8548-300x225_large.jpg?v=1506840301)
About the measurements used in our recipes
For rice measurement, traditional Japanese rice measurement is used.
- 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
-
1 cup = 240 ml1
-
1 inch (1") = 2.5 cm
-
1 ounce (1 oz) = 30 ml