Quick Beef Yakiniku Recipe – Dashi, Miso & Soy Glaze

Last Updated on 3 months by Neha Deshmukh

Quick Beef Yakiniku Recipe – Dashi, Miso & Soy Glaze

Hey everyone! If you’re anything like me, sometimes you crave that amazing Japanese yakiniku flavor but don’t have hours to spend in the kitchen. Well, good news – this recipe is a total game-changer! It’s quick, incredibly flavorful, and honestly, it feels like a little slice of Japan right in your own home. I first made this when I was craving the yakiniku I had on a trip to Tokyo, and I wanted to recreate the magic without all the fuss. Let’s get cooking!

Why You’ll Love This Recipe

This Beef Yakiniku recipe is all about maximum flavor with minimal effort. It comes together in under 20 minutes, making it perfect for a weeknight meal. The dashi, miso, and soy glaze creates a wonderfully umami-rich sauce that coats the beef beautifully. Plus, it’s surprisingly easy to customize to your liking – more on that later!

Ingredients

Here’s what you’ll need to make this delicious Yakiniku:

• 12 oz (approx. 340g) thinly sliced ribeye or sirloin
• 0.5 large onion, sliced thinly
• 0.5 cup (120ml) dashi (made from hon-dashi)
• 2 tbsp mirin
• 3 tbsp sake
• 2 tbsp low sodium soy sauce
• 2 tsp sugar
• 1 tbsp shiro miso (white miso)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Beef: Thinly sliced ribeye or sirloin is ideal. Ask your butcher to slice it for yakiniku, or partially freeze the beef to make slicing easier.
• Onion: Yellow or white onions work best. Slicing them thinly ensures they cook quickly and soften nicely in the sauce.
• Dashi: This is the heart of the flavor! We’ll dive deeper into this below.
• Mirin & Sake: Don’t skip these! They add a subtle sweetness and depth of flavor that you just can’t replicate.
• Soy Sauce: Low sodium is best, so you can control the saltiness.
• Miso: Shiro miso (white miso) is traditional, but we’ll explore other options later.

Dashi: Understanding This Japanese Stock

Dashi is a cornerstone of Japanese cuisine. It’s a simple stock traditionally made from kombu (kelp) and katsuobushi (dried bonito flakes). You can find instant dashi granules (hon-dashi) which are super convenient and work perfectly for this recipe. It adds a beautiful umami depth that really elevates the sauce.

Mirin: The Sweet Rice Wine

Mirin is a sweet rice wine used for cooking. It adds a subtle sweetness and glaze to the sauce. If you can’t find mirin, a dry sherry with a pinch of sugar can be used as a substitute, but the flavor won’t be quite the same.

Miso Paste: Exploring Shiro Miso & Regional Variations

Miso is fermented soybean paste, and it comes in many varieties. Shiro miso (white miso) is the mildest and sweetest, making it perfect for this recipe. However, you can experiment with other types like awase miso (mixed miso) for a more complex flavor. Red miso (aka miso) is quite strong and salty, so use it sparingly if you choose to substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a wok or sauté pan, combine the dashi, mirin, sake, soy sauce, and sugar. Simmer over medium-low heat.
2. Dissolve the miso by pressing it through a strainer into the sauce. This prevents any lumps and ensures a smooth glaze.
3. Add the sliced onions, cover, and simmer for about 5 minutes, until they’ve softened and become translucent.
4. Stir in the beef slices and cook until just done – about 2-3 minutes. You want it to be slightly pink in the middle for maximum tenderness.
5. Taste and adjust the seasoning with a pinch of salt if needed. Remember, miso and soy sauce are already salty!

Expert Tips

• Don’t overcrowd the pan! Cook the beef in batches if necessary to ensure it cooks evenly.
• Keep the heat at medium-low. You want to gently simmer the sauce and cook the beef without burning it.
• A little goes a long way with the miso. Start with 1 tablespoon and add more to taste.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Yakiniku Adaptation (Using Tofu or Mushrooms): My friend Sarah is vegan, and she loves this with firm tofu or shiitake mushrooms instead of beef. Marinate them in the sauce for at least 30 minutes before cooking.
• Gluten-Free Yakiniku (Soy Sauce Alternatives): Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
• Spice Level Adjustment: Adding Chili Flakes or Gochujang: A pinch of shichimi togarashi or a teaspoon of gochujang (Korean chili paste) will add a lovely kick.
• Festival Adaptation: Yakiniku Donburi (Bowl): Serve the beef and sauce over a bed of rice for a comforting Yakiniku Donburi. My family loves this!

Serving Suggestions

Yakiniku is traditionally served with:

• Steamed rice (Japanese short-grain rice is best!)
• Pickled ginger (gari)
• Sliced green onions
• Shichimi togarashi (Japanese seven-spice blend)
• Optional: A perfectly poached egg on top!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is the best type of rice to serve with Yakiniku?

Japanese short-grain rice is the classic choice. It’s slightly sticky and perfect for soaking up the delicious sauce.

Can I make the Yakiniku sauce ahead of time?

Absolutely! You can make the sauce up to 3 days in advance and store it in the refrigerator.

What can I substitute for Sake if I don’t have any?

Dry sherry or even a splash of white wine can work in a pinch, but sake really does add a unique flavor.

How do I prevent the beef from becoming tough during cooking?

Don’t overcook it! Thinly sliced beef cooks quickly. Aim for slightly pink in the middle.

Is Shiro Miso the only type of miso I can use in this recipe?

No, you can experiment with other types, but shiro miso is the most traditional and provides the best balance of flavor.