“Yaki Niku” (Meat BBQ) Dinner
Our popular dinner party
a. Set Yaki Yaki San on the portable gas stove.
Ingredients
1 pound Pork belly slices
1 pound Beef tri-tip slices
some slices of red bell pepper
mushrooms, such as enoki and shiitake
sliced satsuma-imo (sweet yam) or potato
(Marinade for the beef)
1 clove garlic, grated
1 teaspoon grated ginger
2 tablespoons soy sauce
1 tablespoon sake
1/2 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon ground white sesame seeds
1/2 to 1 teaspoon hot red chili powder
salt and pepper
Kochujang Miso Sauce (click for the recipe)
Lettuce leaves for wrapping
Condiments such as sliced scallion, cilantro, sesame seeds, daikon sprouts, lemon wedges.
Procedure
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1.Season the pork belly slices with salt and pepper.
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2.Combine the ingredients for the marinade. Add the beef and marinade for 30 minutes.
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3.Set the portable gas stove on the dining table. Heat the grill according to the instruction sheet of Yaki Yaki San. (See also below.)
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4.Grill the ingredients on Yaki Yaki San and enjoy with your choice of condiments. Continue to grill in multiple batches.
*Wipe the grill with the wet paper towel to keep the grill top clean as necessary.
b. Fill the outer reservoir 80% full with water. Heat the grill for about 5 minutes over high heat. Then, turn the heat to medium. (Use less heat for the high-calorie burner.)
c. Brush the grill top with the oil to prevent certain ingredients from sticking, if necessary.
d. Enjoy grilling! When the water level of the reservoir becomes too low, fill with more water.
f. During grilling excess fat from the meat drains through the gaps to the reservoir.
f. Grilled beef with condiments in a lettuce wrap.
g. In order to keep the grill top from burning with the residual marinade, etc., wipe it with the wet paper towel as necessary.
Let’s begin...
e. Get the sauces and condiments ready.