Please see each individual marinade below for ingredients.





Please see each individual marinade below for ingredients.
Yakiniku Marinade
230g ribeye steak
3 tbsp soy sauce
1 1/2 tbsp sugar
1 tbsp sesame oil
2 tbsp white sesame seeds
50g fresh ginger
4 garlic cloves
1 small spring onion
kimchi (to garnish)
Prepare the meat by cutting it into thin yakiniku pieces approx. 7cm long by 4cm wide by 0.5cm thick. Add all marinade ingredients to a blender except for the sesame seeds and blend well. Add sesame seeds near the end. Lay meat in a tray, cover evenly with marinade and leave covered in cling film for at least two hours, but ideally overnight, in the fridge.
Honey & Soy Glaze
300g pork chops
2 tbsp soy sauce
2 tbsp mirin rice wine
2 tbsp cooking sake
2 tsp ground garlic
honey
Combine all marinade ingredients in a bowl and mix well. Drizzle over pork chops on a tray and leave covered in cling film for at least two hours, but ideally overnight, in the fridge
Yuzu & Cumin Marinade
2 chicken thighs
75ml soy sauce
25ml mirin sweet cooking sake
1/4 tbsp brown sugar
1/2 small red chilli finely chopped or 1 tsp dried chilli flakes
1/2 garlic clove
1 tbsp yuzu citrus juice
2 tsp cumin seeds
Mix all marinade ingredients in a bowl. Coat scored chicken thighs and leave covered in cling form for at least two hours, or ideally overnight, in the fridge.
On the big day, cook your marinated meat on
the barbecue well done. The yakiniku marinated beef should be done a little
differently and cooked for approx. 1 minute on each side before being garnished
with kimchi for a Korean spicy kick.
- Japanese pickles make an excellent side to barbecue meat.
- Make sure that the marinade is spread well on the meat when you place it in the fridge. You can also use a plastic bag instead of the tray to help spread it more evenly.