Yakiniku is a Japanese dish that originated in Korea, featuring small pieces of meat and vegetables cooked on a tabletop grill. It is commonly served in Japanese restaurants worldwide and at home parties, with different sauces for meat. The dish is often referred to as Korean barbecue in Japan and Japanese barbecue in other parts of Asia. It is popular for its interactive cooking process and variety of flavor combinations.
Yakiniku originated in Korea and has become a primarily Japanese dish. Often referred to as Japanese barbecue outside Japan, this style of cooking small pieces of meat and vegetables on a tabletop grill is popular throughout Japan and in Japanese restaurants around the world. There are different sauces for meat, and this dish is common not only in restaurants, but also at parties and homes.
While yakiniku is considered a Japanese dish, it is often referred to as Korean barbecue in Japan and Japanese barbecue in other parts of Asia. These tableware are believed to be inspired by the Korean dishes galbi and bulgogi, although yakiniku is not typically marinated like these dishes. There are restaurants specializing in yakiniku all over Japan.
Restaurants that specialize in this dish usually have a charcoal or gas grill, known as a shichirin, in the center of each table. Platters of raw meat and vegetables are brought to the table for guests to cook their own meal. Beef is the most common and generally the most popular option for yakiniku. Pork, chicken, squid and a variety of shellfish are also used in these grilled meat dishes.
The meats are often thinly sliced and served in a familiar way; guests at each table often share dishes, taking turns cooking over the fire. It is also common to grill vegetables with beef, pork, chicken, squid or shellfish. Large, thin slices of squash, eggplant, and red or yellow onion are popular. It is also common to include whole mushrooms and large chunks of bell pepper.
Meat served in this style is often basted with a sauce while grilling or dipped in a sauce immediately after the meat is cooked. Restaurants often supply each table with three or four different sauces for this purpose. A soy sauce-based dip, a miso-based dip, and a spicy garlic oil dip are among the most common. As with Korean barbecue, most yakiniku sauces are very garlicky and heavily flavored with onion.
Outside of Japanese restaurants, many Japanese people serve yakiniku in their homes and at parties. The shichirin used to cook yakiniku can be purchased in most retail stores in Japan, and many dining tables used in Japanese homes have one built into them. Common side dishes include white rice, salad, gyoza, and miso soup. It’s a popular dish for large families and group gatherings; the interactive cooking process and variety of flavor combinations have made this grilled meat dish one of the most popular in Japan.
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