Japanese BBQ (Yakiniku)

焼肉 (Yakiniku)

The most delicious meat for eating Yakiniku (Japanese BBQ) is Beef short ribs, as their oil is evenly distributed and the meat is tender. Learn to make Yakiniku sauce. We can enjoy Yakiniku at home. The sauce can also be used to marinate pork belly, chicken thighs and prawns, etc.

Both prepared sauces and marinated meats can be stored in the refrigerator for 3-4 days. On busy days, just fry the meat and eat it. Super convenient!

Prep time20 mins
Marinating timeat least 1 hour
Cooking time5 mins

Ingredients (2 servings)

Beef short ribs200-250g

Yakiniku sauce

mini brown onion (finely chopped)1/4
Grated garlic / Garlic powder1 tsp
Grated ginger / Ginger powder1/2 tsp
Cooking wine2 tsp
Sugar2 tsp
Apple juice1 tbsp
Soy sauce2 tbsp
Chili powder (optional)1/2 tsp
White sesame (optional)1 tsp
Sesame oil (optional)1 tsp


  1. Beef short ribs: Remove fat and bones. Cut into slices of about 6-7mm.
  2. Onion: Chop finely.
  3. Garlic and ginger: grate them.
  4. Make the Yakiniku sauce. Put chopped onion, garlic, ginger, and other seasonings together.
  5. Marinate the beef slices with the Yakiniku sauce for at least 1 hour.


  1. (High heat) Preheat the frying pan with a little vegetable oil.
  2. Fry both sides of the beef slice for 30-40 seconds. (If pork belly or chicken thighs take longer, make sure they are fully cooked.)