Japanese · Dinner
Premium Wagyu Tabletop Grill
Wagyu Yakiniku
A premium Japanese tabletop grill experience, A5 wagyu slices cooked over a high flame and dipped in house-made yakiniku tare, with pickled vegetables and steamed rice.
$$$
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
32gFat
48gCarbs
8gSugar
2gFiber
1240mgSodium
85mgChol
Goes well with
Barossa Valley ShirazBarossa Valley Shiraz — A medium-bodied...
local
Yamazaki 12 Year Single Malt, neat or with iceYamazaki 12 Year Single Malt, neat or wi...
international
Instructions
1
Prep
Grate 2 garlic cloves and 1 tsp ginger. Thinly slice 400g wagyu beef, keeping cold. Slice 1 medium cucumber and 2 spring onion stalks. Combine soy sauce, mirin, sake, sugar, garlic, ginger, and sesame oil in a bowl. Toss cucumber with rice vinegar, sugar, and salt; set aside 15 minutes.
2
Simmer
Heat yakiniku tare mixture in a small saucepan over medium heat, 3–4 minutes until slightly thickened. Pour into dipping bowls and sprinkle with sesame seeds. Set aside.
3
Grill
Heat a cast iron griddle or grill pan over the highest heat until smoking, 2–3 minutes. Working in small batches, lay wagyu slices in a single layer. Grill 20–30 seconds per side until fat renders and edges char lightly. Remove immediately.
4
Grill 2
Continue grilling remaining wagyu in batches throughout the meal, 20–30 seconds per side, until all beef is cooked through with charred edges and rendered fat.
5
Plate
Arrange steamed Japanese rice, pickled cucumber, spring onion, and yakiniku tare bowls on the table. Serve grilled wagyu alongside, dipped in tare before eating.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14 oz) A5 wagyu beef
- 60ml (1/4 cup) soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 2 garlic cloves
- 1 tsp fresh ginger
- 1 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 1 medium cucumber
- 1 tbsp rice vinegar
- 0.5 tsp salt
- 2 scallions
- steamed Japanese short-grain rice