Yakiniku beef

marinating beef

The quick and easy Japanese cookbook, 104pp.
by Katsuyo Kobayashi
Kodansha International, Tokyo, 2000
Cooking on page 32

Katsuyo Kobayashi was a powerhouse of Japanese cooking. For more than 30 years, she showed people how to make good food with a minimum of fuss. She was considered to be Japanese’s most trusted and popular television cooking personality, and author of 200 books.

On top of that, in 1994, she won a Iron Chef battle against Kenichi Chin, the chef who specialised in Chinese cuisine.

Sadly Kobayashi died in 2014 at the age of 76. I’m so pleased I bought this book many years ago. It won a World Cookbook Fair Award in 2000. I’ve cooked from it before but this is my first visit to page 32.

Yakiniku beef

Yakiniku beef

2 generous Tbsp soy sauce
1 Tbsp roasted white sesame seeds
1 Tbsp sesame oil
1 clove garlic, grated
1 long green naganegi onion (or onion), finely chopped
ground black pepper to taste
14 oz (400 g) beef, loin or rump, thinly sliced
lettuce leaves
cherry tomatoes

Make the sauce in a large bowl by combining soy sauce, sesame seeds, sesame oil, garlic, long onion and black pepper. Add the beef slices and mix thoroughly with the sauce.

cooking yakiniku beef marinade for beef

Heat a wok until very hot and add the slices of beef, spreading them out so they do not overlap. Let the meat crisp on the bottom before briefly stir-frying it.

Arrange the meat in individual dishes over a bed of lettuce leaves, and garnish with cherry tomatoes. Serve immediately.

How it played out
I made this mostly as written, using 400 grams of rump steak and two scallions in place of the naganegi.

I used a large frying pan instead of a wok, because my wok is too small to let me spread out the beef enough.

Served with cos (romaine) lettuce leaves, wonderfully sweet cherry tomatoes that I bought on special, and a side dish of roasted eggplant.

Japanese Cookbook by Kobayashi

A fabulously easy-to-make and tasty dish. I’m adding this to my collection of recipes that are perfect for busy nights.

Oh, and this cookbook has the best and most comprehensive index I’ve seen in a long time.

Japanese cuisine hasn’t been common on our travels over the last seven years, but we’ve see plenty of livestock in rural areas.

I have a great memory of a livestock auction we visited in Karakol, Kyrgyzstan.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Light meal, Main dish, Meat and tagged , , , , , , , , . Bookmark the permalink.

4 Responses to Yakiniku beef

  1. Sounds very tasty and simple, good points for my cooking repertoire.
    Not sure I want to read about a livestock auction right after reading a beef recipe. LOL

  2. Laurie says:

    Quick and easy are 2 words that always catch my eyes. Add delicious and it’s right up my alley.

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