Yakiniku Japanese Barbecue - Karubi & Jo Rosu

Gather around a table with a small barbecue grill (hibachi grill/konro grill) in the centre and cook a selection of tender meat and vegetables right at the table with this yakiniku Japanese barbecue recipe. Simple yet delicious, this communal meal is made tastier with fine selections of L.A. Farms Wagyu Beef, vegetables, and a spicy/savoury yakiniku dipping sauce. Like many other Japanese party foods, this is a great way to spend a few hours with good friends and good food.


L.A. Wagyu Karubi
L.A. Wagyu Jo Rosu
shiitake mushrooms, rehydrated.
yakiniku sauce
100ml soy sauce
shichimi Japanese chilli powder
1 clove of garlic
grated ginger
1 tbsp sesame seeds
1/2 tbsp sesame oil
4 tbsp sugar
1/2 tbsp spicy chilli paste (optional)


1. Make the yakiniku dipping sauce: Add the 100ml soy sauce, 4 tbsp sugar, shichimi, grated garlic and grated ginger into a bowl and mix well. Add sesame seeds and oil: Sprinkle in the1 tbsp sesame seeds as you continue to mix the other ingredients. Then add the 1/2 tbsp sesame oil in the same way while you mix everything together. Pour a small amount of the finished sauce into smaller serving bowls for each person.

2. Slice the ingredients: We sell our L.A. Wagyu Karubi & L.A. Wagyu Jo Rosu pre-sliced. But if using one of our steaks, slice all your yakiniku meat and vegetables into small, thin bitesize pieces before lighting up your barbecue or begin heating the grill plate on a portable stove placed on the table.

3. Grill the ingredients: Start adding the meat and vegetables to the grill and allow to cook for a few moments before turning over and finish cooking on the other side. Of course, the finer that you slice the ingredients, the faster they will cook.

4. Serve and enjoy: Once the items are cooked, take from the grill plate or barbecue, dip into your yakiniku sauce and enjoy. Yakiniku is best served with rice on the side.

Recipe by bellyrumbles.com