Yakiniku: learn how to prepare Japanese barbecue

Among the most varied and delicious types of barbecue in the world, yakiniku stands out as another branch of rich Japanese cuisine gaining ground in Brazil. And, of course, if you want to be a sharp griller, you need to better understand everything that revolves around Japanese barbecue.

Count on this exclusive CIMO World post to better understand the main concepts, information, and preparation tips for yakiniku. Get ready to add the best of authentic Japanese barbecue to your repertoire!

What is yakiniku?

In literal Japanese translation, yakiniku means "grilled meat." Although the name is straightforward, there are many other aspects to consider in Japanese barbecue to truly understand its concept.

Its roots, in fact, lie in Korean traditions as a meal and an event made to celebrate conviviality and the pleasure of preparing one's own meal with friends and family — a concept very close to our barbecue, isn't it?

In this style of barbecue, we highlight the preparation of ingredients directly at the table and done by those who will consume the portion of meat and other complements. This creates an interactive and social experience by bringing loved ones together around a grill or a smaller barbecue pit and, little by little, it is starting to gain traction in other countries.

What are the main characteristics of yakiniku?

Yakiniku stands out, right from the start, for its interactive preparation, but variety is another striking aspect of this type of oriental barbecue. In a good yakiniku, you can find beef, chicken, and fish, vegetables, and even seafood.

Another important aspect to consider is that, regardless of the chosen proteins, there is always a preference for quick preparation alternatives, avoiding the accumulation of pieces on the grills and hot plates. This helps guests consume a wider variety of available pieces.

The seasonings used in yakiniku are delicate, usually light marinades and sauces that combine sweet and savory notes, as well as versions that bring acidity and freshness to fattier cuts. Despite these striking characteristics, the goal of these sauces is to enhance the natural flavor of the ingredients without overpowering them.

What meat cuts are used in yakiniku?

The selection of meat cuts is essential for an authentic yakiniku experience. Although traditional Japanese barbecue includes cuts that are not so common in the Brazilian menu — such as beef intestines and diaphragm, chicken liver, and similar — there are many other options more familiar here, in addition to adaptations that align with the concept.

Among the most popular cuts are ribs, succulent and marbled; ribeye, known for its tender texture and robust flavor; and pork loin, lean and tender meat. Emphasis is placed on very thin versions of these cuts, about 6 mm thick when cut into individual portions. This ensures that the meat quickly reaches each person's preferred doneness!

White meats — both fish and chicken — have faster cooking times. Taking due care, especially with chicken, to ensure that breast fillets and bone-in cuts are not consumed raw, the principles of easy preparation for red meats also apply here.

Finally, seafood is ready in a matter of minutes, with whole shrimp, squid rings, octopus tentacles, and similar alternatives, bringing the indispensable oriental touch to your barbecue's protein list!

How to prepare perfect yakiniku?

Preparing yakiniku requires attention to detail to ensure a memorable culinary experience, as highlighted by the importance of selecting thinly sliced meat cuts — which requires you to have the right barbecue knives on hand — to cook everything quickly and evenly. However, many other details make all the difference:

• Opt for light marinades to enhance the natural flavors of the meats, using soy sauce, ginger, oyster sauce, lemon juice, and other alternatives that connect with oriental flavors;

• Prepare typically oriental sauces to complement the meals, such as tare (made from soy sauce and sugar), miso (fermented soy base), and ponzu (rice vinegar, citrus fruit juices, and similar);

• During cooking, keep the heat at a medium-high temperature to prevent the meat from drying out. Flip the pieces frequently to ensure even cooking, resulting in succulent and flavorful portions.

Yakiniku accompaniments

Complementing the many options that yakiniku brings in animal proteins, barbecue accompaniments are essential to make the experience as complete and original as possible.

Kimchi is a traditional Korean fermented vegetable dish that adds a spicy and acidic flavor that contrasts well with grilled meat. Fresh salads, such as sunomono and wakame, bring freshness to the meal.

It is worth noting that the yakiniku grill also pairs perfectly with grilled vegetables, with eggplant and zucchini as delicious vegetarian alternatives to combine with the sauces.

Yakiniku is more than a style of barbecue; it's a celebration of cuisine and conviviality. Incorporating this technique into your meals provides a rich gastronomic experience where flavor and socialization meet.

Whether for an intimate dinner or a large gathering, yakiniku promises to enchant everyone with its sophisticated simplicity and intense flavors. The practice of grilling one's own portions, the careful selection of meat cuts, and the varied accompaniments make yakiniku a unique and memorable experience, perfect for any occasion.

We hope that, with this CIMO World post, you will fully enjoy the concepts of yakiniku, counting on us also to ensure the best possible structure to make your own barbecue with influences from this concept. The CIMO collapsible grill, by the way, is a practical option for your yakiniku at home or even for an outdoor experience. Be sure to check it out!