Yakiniku Beef - FeedToBook.com

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Yakiniku Beef
Yakiniku Beef is a dish we first tried in the Maldives in 2011. It was Wagyu beef with
a Yakiniku Sauce served in a teppanyaki restaurant. Chef Alfie first grilled a wonderful
piece of beef (simple seasoned with salt and pepper) then added it to a sizzling platter and
topped with this amazing dark sweet and savoury sauce. We loved the dish and its
simplicity so we asked the Chef for the recipe.
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The recipe is actually very similar to our Mongolian Beef recipe. In fact since we tried it
with the hondashi seasoning we started making our Mongolian beef with that too. The
hardest part of the ingredients was this hondashi seasoning which is a bonito fish based
seasoning mix.
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So the process is quite simple once you make the Yakiniku sauce. You simply grill the beef,
slice it then top with the Yakiniku sauce. We used a sizzling platter which we heated up,
then sautéed some vegetables before adding the beef and topping with the sauce.
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This is the original dish served by chef Alfie, which we modified a little (we didnt have any
black sesame seeds).
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Yakiniku Beef Recipe
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Ingredients
For the Yakiniku sauce
1 tsp sesame oil 1 tsp ginger purée 1 tsp garlic purée 1/2 cup Sake 1/2 cup mirin 1/2
cup Kikkoman Soy Sauce 2 tsp brown sugar 1 tsp honey 1/4 tsp chilli flakes 1/2 tsp
hondashi seasoning
Method
To make the Yakiniku Sauce, first fry the ginger and garlic in 1 tsp sesame oil for
1 minute. Add the Sake and Mirin and cook for another 1 minute (high heat)
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Add the rest of the ingredients and simmer for a further 2–4 minutes until the sauce is
of a thick consistency. Check the flavour and add any more sugar/honey/salt as needed.
Season your beef with salt and pepper and fry on a skillet or griddle pan over a very
high heat for around 4–6 minutes (this depends on how you like your steak, but cook it for
less time as it will continue to cook on the sizzle plate. Once the steak is done remove
from the heat and allow to sit for 2 minutes, then slice into thick strips.
If you are using a sizzling platter heat it in the oven then place on top of the hob. Add
a knob of butter then your vegetables and allow them to cook for 2 minutes. Add the beef
then pour over the yakiniku sauce and allow to cook and reduce for a further 2 minutes.
If you are not using a sizzling platter then simple cook the vegetables in a wok or frying
pan and add the beef to that. Serve and enjoy.
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Juicy Beef Burgers
This might not be that exciting but every food website has to have a selection of burger
recipe’s. We started with the tandoori beef & lamb burger, then our fried chicken burger
recipe and here is our recipe a simple ”juicy” and very tasty beef burger. The secret to this
burger is fish sauce, that smelly salty ingredient that is vile on its own but transforms
a dish when used to flavour your ingredients. The fish sauce adds a wonderful savoury
taste to any beef burgers and we highly recommend you try it.
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These burgers also have a lot of fresh coriander in there so they feel quite fresh and light.
Preparation is very simple and we recommend you make these in advance and put in the
fridge or freezer so that they dont fall apart when cooking. Dont forget though to get
quality steak meat to start off with. The basis to any great burger is great ingredients.
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For a bit of fun we put cheese and jalapeño peppers in the centre of one of the burgers.
This was something else (unfortunately we were too busy enjoying eating this to worry
about taking photos of it..)!
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We cooked our burgers on a skillet which adds a nice charring to the burgers and is
probably the best way to get some caramelisation on these babies without using
a barbeque.
Juicy Beef Burger Recipe
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rate it.
Ingredients
400g lean beef mince
1 medium onion
1 tsp garlic purée
Fresh coriander approx 40g
1/2 to 1 tsp Salt
1/2 tsp black pepper
1/4 tsp chilli powder
2 tsp fish sauce
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1 tsp worcestershire sauce
Method
Place the onion, garlic and coriander in a blender and blend to a semi-fine
consistency.
In a large bowl add the mince, the garlic, onion and coriander mix and the rest of the
ingredients.
Mix the ingredients well into the mince and get ready for shaping.
Either shape the burgers by hand or use a burger press (or a weird egg poacher like
we do). We do highly recommend you try adding cheese and jalapeño to the centre of
the burgers.
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Place the burgers in the fridge for hour before frying in a skillet or grilling.
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Moroccan Chicken
Its been a while since we featured a Moroccan Recipe so we thought it was time to create
a new recipe. This is a very simple recipe that takes less than an hour to prepare and only
needs some simple ingredients. Your biggest flavour comes from Ras El Hanout which is
a popular blend of moroccan spices (you can get this in most supermarkets). Ras El
Hanout mainly smells like cinnamon with nutmeg with a variety of other flavours.
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If you don’t have Ras El Hanout simply use a mix of cinnamon, nutmeg, ground cumin,
ground coriander, cayenne pepper and some cloves if you have some. So down to the
cooking. All you need are some chicken breasts (or any other cuts of chicken you like),
marinade them in the Ras El Hanout spices and olive oil, then fry this to seal in the
flavours. After that you make a slightly sweet & savoury tomato sauce, add the chicken
and simmer.
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The sauce has an exotic flavour because of the spices, but has a background sweetness
brought out by the apricot jam which really brings out the flavours. As always you control
the amount of chilli according to your taste buds. We served this with some simply
steamed cous cous.
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You can add all sorts of vegetables to accompany this dish including chickpeas, but in this
case we just had chicken. Remember this is a quick recipe so there was no messing about
with a tagine. It was done in a wok and ready in less than an hour!
Moroccan Chicken Recipe
Rate this Recipe Note: There is a rating embedded within this post, please visit
this post to rate it.
Ingredients
For the chicken Marinade
2–3 tsp Ras El Hanout Seasoning 1/2 tsp chilli powder 1/2 tsp turmeric powder
2 medium chicken breasts
For the Sauce
1 Medium Onion, sliced 1 tsp garlic purée or 2 cloves fresh garlic 1/2 tsp Ras El
Hanout seasoning 1 tsp tomato purée 1 medium fresh tomato, chopped 1/2 glass
Marsala wine 5–6 dried apricots, chopped 1 tsp apricot jam 1 tsp paprika 1/2 cup
chicken stock 1 cup tinned tomatoes (pureed) or Passata Fresh coriander to garnish salt
& pepper to taste
Method
Start by cutting the chicken breasts into strips. Marinade them in a bowl with the
marinade ingredients and about 2 tbsp vegetable oil.
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Heat the wok until very hot then fry the chicken for around 3–4 minutes until golden
and browned. Remove the chicken from the wok and set aside.
In the same wok add 1 tbsp oil and fry the onions on a low heat until caramelised, about
5 minutes. Add the garlic and and cook for a further 1 minute. Add the 1/2 tsp Ras El
Hanout and fry for 1 minute to release the aromas. Add the tomato purée and fry for
a further 1 minute. Add the Marsala wine and allow to evaporate (high heat) for 1 minute.
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Add the chicken stock and remaining ingredients as well as the chicken. Reduce the
heat and allow to simmer for 15–20 minutes until the sauce has thickened.
Taste for seasoning and add more salt/pepper as required. Add the fresh coriander, stir
through for a minute. Serve with cous cous and top with toasted almonds.
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Yakiniku Beef - FeedToBook.com

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