The most amazing marinade - Japanese BBQ style - Yakiniku

[sbm888]

This prize winning marinade goes best with beef, chicken, seafood - basically anything you want to wack onto a BBQ, or use it as a dip before serving, the choice is yours.

I modified many different Japanese style Yakiniku recipes with my wife to create this one for a BBQ recipe competition, where we won first prize - now I'm sharing this so you can all enjoy.

Ingredients

100ml red wine
2 tbsp honey or maple syrup
1 tbsp of Chinese rice wine or mirin/sake
60g sugar
200ml shoyu/light soy sauce
1 tsp miso (red)
1 tsp of olive oil
50ml apple juice with pulp (grated)
50ml onion juice with pulp (grated)
2 tbsp garlic (grated)
1 tbsp ginger (grated)
2 tbsp sesame oil
2 tbsp ground sesame seeds (use mortar and pestle)
1 small red chili (optional)

Method

Pour red wine in a saucepan, bring to the boil. Once it boils turn down the heat and simmer for an additional minute.
Add shoyu, honey, sugar and rice wine then remove from heat. Add miso, mix well and leave it to cool for 30 minutes.
Once cooled down, add apple, garlic, ginger and onion and oil in to marinade.
Add sesame oil and ground sesame seeds and chili (optional).
Cover and ideally rest overnight in fridge.
Separate marinade into 2 bowls (one for marinading meat and or for dipping before serving)
Pre-heat the BBQ to 200 degrees
Dip your steak/seafood/chicken, etc into the marinade and place over the grill of BBQ
Cook the steak by whatever method you prefer

When ready to serve, slice up and lightly pour the additional marinade over the meat (optional).

or you can actually just cook unmarinated meat, then just before serving dip it into the marinade and eat.

[Buccaneer]

Uso!
Jodan Ja nai, no???

The recipe reads delicious, rebrand it as youre own maybe, to avoid the "Japanese" and "Yakiniku" confusion?

BTW, you neglected to say which miso?

[sbm888]

Uso!
Jodan Ja nai, no???

The recipe reads delicious, rebrand it as youre own maybe, to avoid the "Japanese" and "Yakiniku" confusion?

BTW, you neglected to say which miso?

cheers - just added

no need for a rebrand - this is still essentially Yakiniku (Jap BBQ marinade), just a bastardised version

[Buccaneer]

We'll have to disagree there, everyone from Seiyo Ryoritsu to Tsuji have written about the subject naming the prime 4 elements and various options and they aren't a match here.
Even as a Dengaku dipping sauce it has more in common than the alien aspects of yakiniku, moreover it has all the more in common with a dipping sauce than a marinade.
It's a language thing more than a judgement on food.

Anyway, maybe I am being pedantic but I just hate the loss of our language due to the common habit of people creating something then using a name for a known and understood creation instead of naming it.

When traveling once I ordered 'Spaghetti Bolognese" and they served a mince and tomato stew over rice....and that is where we are headed if we don't start recognizing where this trait will lead us.
If you see what I mean.
No biggie.

[sbm888]

Totally understand where you're coming from - my wife and I had a hard time trying to decide what to call it for submission for the competition.

Yes it is more of a dipping sauce, but can also be used for a marinade as this is how we originally used it at home. Yes Yakiniku isn't the most appropriate way to label it, but to get attention for the competition, 'yakiniku' was the most entertaining way to describe this for the public, who was to judge it.

I'm not a professional chef nor am I to have books created for the recipes I submit - as long as i can get the the public to taste Japanese food other than sushi or sashimi in Australia, i'm happy.

Yes, I'll be offending Japanese with my labelling of my dishes, but we have to start somewhere....remember when everyone thought sushi was raw fish 20-30 years ago? I never argued with them back then - I just accepted and let them call it that, as long as they love it and shared it. Same with the decision for labelling this Yakiniku.

I'm blabbing on now, but hope you get the idea.

[Buccaneer]

No worries, I get it.

Anyway, it does read delish!
Well done!

[Smokey]

It sure does read well, what a cracker!.
Mind if I copy and paste it somewhere else?
I'll call it SBM888 sauce.

[sbm888]

It sure does read well, what a cracker!.
Mind if I copy and paste it somewhere else?
I'll call it SBM888 sauce.

Sure, go for it - as long as you reference back here so people can ask questions and I'll try to answer, etc.

[Smokey]

It sure does read well, what a cracker!.
Mind if I copy and paste it somewhere else?
I'll call it SBM888 sauce.

Sure, go for it - as long as you reference back here so people can ask questions and I'll try to answer, etc.

Sure thing, Thanks.
I'll wait till I actually do this so I can place pics of what I did and make a link back to this thread.
I'm thinking of doing over Skewers with veg (kabobs)
I also have Yuzu citrus growing, what do you think of adding the rind, fresh or powdered to this recipe?
Also Red wine, Rose or something heavy?

Cheers

[Buccaneer]

It sure does read well, what a cracker!.
Mind if I copy and paste it somewhere else?
I'll call it SBM888 sauce.

Sure, go for it - as long as you reference back here so people can ask questions and I'll try to answer, etc.

Sure thing, Thanks.
I'll wait till I actually do this so I can place pics of what I did and make a link back to this thread.
I'm thinking of doing over Skewers with veg (kabobs)
I also have Yuzu citrus growing, what do you think of adding the rind, fresh or powdered to this recipe?
Also Red wine, Rose or something heavy?

Cheers

Rind of yuzu is traditionally used.
No probs.
I wouldn't add wine myself. There's a lot going on already.

[sbm888]

I'm thinking of doing over Skewers with veg (kabobs)
I also have Yuzu citrus growing, what do you think of adding the rind, fresh or powdered to this recipe?
Also Red wine, Rose or something heavy?

Cheers

as with what buccaneer said, use the rind if you want
as for the wine, i've used Rose, cab sav, cheap to expensive and doesn't really make much difference. so i'd go for the $3.00 bottle

[Smokey]

Thank you both

[Jlz]

Recipe sounds yummy!