Meat has been eaten in Japan since the Jōmon period. However, the rise of Buddhism made the eating of meat taboo and some people have theorized that meat "disappeared" from the table from the Middle Ages through to the Edo period. The term "yakiniku" became associated with Korean-derived cuisine during the early Showa period. Due to the Korean War, Korean restaurants in Japan were divided into North Korean (Kita Chōsen) and South Korean (Kankoku); the reference to a "yakiniku restaurant" arose as a politically correct term for restaurants of either origin.
Today, "yakiniku" commonly refers to a Japanese style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi) or a gas/electric grill. In North America, China, and Taiwan, yakiniku is also referred to as "Japanese barbecue" In Japan the origin of yakiniku has become a subject of debate, though it is conventionally considered to have originated from or inspired by Korean cuisine. In 2002 the NHK program Ningen Kouza, literally NHK Humanity Lecture) stated that: "While some tend to think that yakiniku came from Korea, it was born in post war Japan." Yet there are those[who?] who say that while yakiniku may have its beginnings in Japan, they believe it was first made by Zainichi Koreans (long-term Korean residents) and should therefore be considered Korean cuisine.
Yakiniku is a variant of bulgogi that has been modified by Zainichi Koreans to appeal to Japanese tastes.
The present style of yakiniku restaurants are also derived from the Korean restaurants in Osaka and Tokyo which were opened around 1945.
In a yakiniku restaurant, diners order prepared raw ingredients (individually or as a set) which are brought to the table. The ingredients are cooked by the diners on a grill built into the table throughout the meal, several pieces at a time. The ingredients are then dipped in sauces known as tare before being eaten. The most common sauce is made of Japanese soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame.Garlic-and-shallot or miso-based dips are sometimes used. Korean side dishes like kimchi, nameul, bibimbap are served alongside.
Proposed western-style menus in Seiyō Ryōri Shinan (1872) recommending a cold meat dish for breakfast, yakiniku for lunch, and a simmered meat or yakiniku dish with a roasted meat dish for dinner.
After officially being prohibited for many years, eating beef was legalised in 1871 following the Meiji Restoration as part of an effort to introduce western culture to the country. The Emperor Meiji became part of a campaign to promote beef consumption, publicly eating beef on January 24, 1873. Steak and roasted meat were translated as yakiniku and iriniku respectively, as proposed western-style menus in Seiyō Ryōri Shinanalthough this usage of the former word was eventually replaced by the loanword sutēki.
MAKE YAKINIKU BEEF
Main Materials Needed:
- beef of good quality and still fresh about 500 grams. Use top of the sirloin if there is,
- otherwise the other parts of beef can still be used.
- Onions large size approximately as much as 100 grams -120 grams. Peel the
- bawangmya skin and then cut / thinly sliced thin so easy to sink in and out the aroma.
- Large size garlic approximately 3 pcs. Peel the skin and then cut and thinly sliced and
- thin to sliced the meat.
- Chicken broth to strengthen the aroma of beef recipe convinced me its
- approximately as much as 100 cc. Friends can also use instant chicken broth mixed
- with water to make it more practical.
- Peppers (can be red or green) medium size one fruit only. Rinse thoroughly and cut
- into small pieces sideways / irises before cooking with other ingredients.
- Sesame oil is about as much as one tablespoon.
- Cooking oil to taste or approximately as much as 4-5 tablespoons.
Yakiniku Sauce Material:
- The main ingredient needed is kikkoman sauce or soy sauce japan more or less as
- much as 100cc. This material should not be replaced because the effect is very great
- on quality and taste.
- Good quality white sand about 50-60 grams.
- Sake or can be replaced with soft drinks drinks lemon flavor approximately as much
- as 100cc.
- Good quality fresh onion leaves as much as 1 stalk. Rinse and cut a bit lengthwise for
- the sauce mixture.
- Medium medium garlic a single clove aja. Peel the skin and then sprinkle or geprek to
- aromanya more out.
- Sweet soy sauce approximately as much as two and a half tablespoons.
- Sesame approximately as much as one tablespoon. Bake for a while so that the smell
- is more out when mixed with other ingredients.
How to Make a Beef Yakiniku:
- Take a medium sized teflon pot or pan. Enter kikkoman sauce, sweet soy sauce or
- can be replaced with soft drinks into it. Stir briefly.
- Enter the remaining ingredients of the sauce, which is roasted sesame, dicedrek
- garlic, sugar, leeks that have been cut into pieces and stir so that all the ingredients
- mixed well.
- Cook and stirring occasionally so that all the ingredients are mixed evenly to boiling
- and ripening. Chill for a while until warm then strain then put in another place.
- Now we cook the convinced meats.
- Take one more skillet and add the cooking oil. Wait for a while until it's hot.
- Put the garlic and onions that have been thinly sliced thin and stir until it withers
- and smells fragrant.
- Enter the sliced fruit peppers and stir briefly and then remove and set aside.
- Put two spoonfuls of cooking oil and one spoon of sesame oil again into the frying
- pan or the teflon pan. Stir to mix and wait for the oil to get hot enough.
- Enter the prepared sirloin meat. Stir briefly until the meat changes color.
- Put the convincing sauce and chicken stock into the pan above. Stir to mix well
- and until the sirloin meat is cooked.
- Put the previously baked sesame and a mixture of onions, peppers and garlic. Stir
- briefly to mix well then lift and put into dish dish
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