Beef Yakiniku

Beef yakiniku means Japanese-style grilled beef dishes. I’ve collected, tried out, and written up the following recipes because they’re popular, easy to make, and so very, very delicious.

The simplest way to prepare beef yakiniku is to simply season strips of good-quality beef with salt and pepper as they cook. When they’re done to your taste, you can eat them as they are or dip them in sauces like teriyaki sauce or ponzu. We suggest using flank steak cut into thin slices as it’s easy to work with, grills up very tender, and is inexpensive compared to many other cuts.

If you live in Asia, or near an Asian grocery store, even better. You’ll probably be able to find just the cuts of meat you need to make beef yakiniku. Otherwise, put your steak in the freezer for an hour or so, until it’s stiff but not completely frozen. In that state, it’s much easier to cut thin, even slices.

You’ll find here a teriyaki beef recipe that can also be prepared on your tabletop grill.

Beef Yakiniku Recipes


  • 16 ounces rib eye steak (or the best cut you can afford)
  • sea salt and freshly ground pepper to taste


Slice the meat very thin, less than 1/4 inch thick. Sprinkle salt and freshly ground pepper on each side. Each guest can grill a slice as they like it, using tongs or chopsticks. Eat the cooked meat plain, with ponzu, with soy sauce and wasabi, or with any other dipping sauce you like.

  • Miso-marinated beef on the konro
  • 16 ounces flank steak, skirt steak, or sirloin
  • 1/3 cup (5 tablespoons) miso paste*
  • 3 tablespoons mirin
  • 3 tablespoons sake

These are the products I used:

  • Mirin rice wine
  • Hacho Miso
  • Ponzu sauce
  • Directions

Cut the steak into thin strips no more than 1/4 inch thick. Put the meat strips in a small casserole dish or a large Ziploc bag.

Add a little very hot water and stir to make a thick liquid that can be poured over the meat. Make sure all the meat is covered with the miso. Cover the casserole dish or seal the Ziploc bag. Marinate the meat overnight or for at least 8 hours.

Diners can grill the meat strip by strip. It’s delicious on its own or can be dipped into a teriyaki sauce, ponzu sauce, soy-sauce-and-wasabi-paste, or condiment of your choice.

*I used Eden Foods Hacho Miso because it’s what they had at my local grocery store, and it was delicious.

Beef Negamaki (teriyaki beef rolls) for the tabletop grill/konro

This is the most complicated recipe on this page, but it isn’t really that complicated. The reward of so many different flavors and textures is definitely worth it, in my opinion!


  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 5 scallions, trimmed into 2-inch pieces
  • 2 carrots, peeled and julienned
  • 1 red pepper, cored and julienned
  • 1/2 Russet potato, peeled and julienned
  • 16 ounces flank steak, skirt steak, or New York strip steak (trimmed of all fat)


Light up your tabletop grill or konro.

Heat the mirin and soy sauce in a pan over medium heat. Add the vegetables and simmer until softened, about 2-3 minutes. Remove from heat. Remove vegetables from the sauce with a slotted spoon or tongs. Pour the sauce into a bowl; you’ll serve it later as a dipping sauce.

Slice the steak into strips about 1/4 inch thick. Flatten each strip with a rolling pin or round glass jar.

Lay out one strip of beef. Place a few pieces of the cooked vegetable near the bottom. Fold the edge of the strip over the vegetables and roll the meat all the way. If your meat strip seems to thin, lay out two strips side by side and roll up the vegetables. Use a toothpick to fasten the roll closed. Repeat with all the strips of meat and vegetables until the ingredients are used up.

Each guest can grill a meat roll on the hot tabletop grill, turning carefully with tongs or chopsticks. The thin meat slices won’t take long to cook. When it’s finished, dip each roll in the sauce and enjoy.