Yakiniku - Japanese style marinade for BBQ

Yakiniku marinade

Just one of the many ways to use this marinade

what marinade will look like the next morning.

This marinade goes best with beef (2-3 inch thick well marbled scotch fillet or rib-eye with bone) or chicken leg fillets.

Ingredients (serves 6-8 steaks)

  • 100ml red wine
  • 2 tbsp honey or maple syrup
  • 1 tbsp of Chinese rice wine or mirin/sake
  • 60g sugar
  • 200ml shoyu/light soy sauce
  • 1 tsp miso
  • 1 tsp of olive oil
  • 50ml apple juice with pulp (grated)
  • 50ml onion juice with pulp (grated)
  • 2 tbsp garlic (grated)
  • 1 tbsp ginger (grated)
  • 2 tbsp sesame oil
  • 2 tbsp ground sesame seeds (use mortar and pestle)
  • 1 small red chili (optional)

Method

  • Pour red wine in a saucepan, bring to the boil. Once it boils turn down the heat and simmer for an additional minute.
  • Add shoyu, honey, sugar and rice wine then remove from heat. Add miso, mix well and leave it to cool for 30 minutes.
  • Once cooled down, add apple, garlic, ginger and onion and oil in to marinade.
  • Add sesame oil and ground sesame seeds and chili (optional).
  • Cover and ideally rest overnight in fridge.
  • Separate marinade into 2 bowls (one for marinading meat and one for dipping before serving)
  • Pre-heat the BBQ to 200 degrees
  • Dip your steak into the marinade and place over the grill of BBQ
  • Cook the steak by whatever method you prefer - my preference is flipping every 15-20 seconds until internal temp is 55-58 degrees. This process usually takes 15 minutes at 180-200 degrees. Rest the meat for 5 minutes on a plate.
When ready to serve, slice up and lightly pour the additional marinade over the meat (optional).



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