Yakiniku Beef is a dish we first tried in the Maldives in 2011. It was Wagyu beef with a Yakiniku Sauce served in a teppanyaki restaurant. Chef Alfie first grilled a wonderful piece of beef (simple seasoned with salt and pepper) then added it to a sizzling platter and topped with this amazing dark sweet and savoury sauce. We loved the dish and its simplicity so we asked the Chef for the recipe.
The recipe is actually very similar to our Mongolian Beef recipe. In fact since we tried it with the hondashi seasoning we started making our Mongolian beef with that too. The hardest part of the ingredients was this hondashi seasoning which is a bonito fish based seasoning mix.
So the process is quite simple once you make the Yakiniku sauce. You simply grill the beef, slice it then top with the Yakiniku sauce. We used a sizzling platter which we heated up, then sautéed some vegetables before adding the beef and topping with the sauce.
This is the original dish served by chef Alfie, which we modified a little (we didnt have any black sesame seeds).
Rate this Recipe Ingredients For the Yakiniku sauce Method
Rate this Recipe
For the Yakiniku sauce