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  • 2人份
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sliced beef
large prawns
shiitake mushrooms, rehydrated.
yakiniku sauce
100ml soy sauce
shichimi japanese chilli powder
1 clove of garlic
grated ginger
1 tbsp sesame seeds
1/2 tbsp sesame oil
4 tbsp sugar
1/2 tbsp spicy chilli paste (optional)


  1. To make the yakiniku dipping sauce, add the soy sauce, sugar, shichimi, grated garlic and grated ginger into a bowl and mix well.

  2. Sprinkle in the sesame seeds as you continue to mix the other ingredients. Then add the sesame oil in the same way while you mix everything together. Pour a small amount of the finished sauce into smaller serving bowls for each person.

  3. Slice all your yakiniku meat and vegetables into small, thin bitesize pieces before lighting up your barbecue or begin heating the grill plate on a portable stove placed on the table.

  4. Start adding the meat and vegetables to the grill and allow to cook for a few moments before turning over and finish cooking on the other side. Of course, the finer that you slice the ingredients, the faster they will cook.

  5. Once the items are cooked, take from the grill plate or barbecue, dip into your yakiniku sauce and enjoy. Yakiniku is best served with rice on the side.


- Use grill plate, portable gas grill and cooking chopsticks.

- You can grill many other vegetables of your choice for the yakiniku barbecue.