AOMORI’s BARA-YAKI (Marinated Beef BBQ)

Recipes with Mirin
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Bara-Yaki, aka Towada Bara-Yaki, is a local beef BBQ popularly eaten around Misawa-city and Towada-city, which are located in the eastern part of Aomori prefecture. It was first made just after WWII in order to feed the hungry construction workers working near the US army base in Misawa-city. A typical style of Bara-Yaki is simply prepared by cooking marinated beef-rib slices and sliced onions on a cast iron pan but recipes using pork belly or lamb can also be found. Aomori is well-know nationwide as a major producer of apples and garlic and it is almost always the case to add grated apple or apple juice and garlic to the marinade, which helps tenderise the meat and gives the dish moderate sweetness, depth as well as umami. Since the dish has an impactful appearance, especially before it is cooked, and is meant to be shared with other people, it would make a great main dish in parties and special occasions.
Prep Time 1 hr 20 mins
Course Main Course
Cuisine Japanese
Servings 4 people

Equipment

  • 1 Tablespoon
  • 1 Teaspoon
  • 1 small mixing bowl
  • 1 Large mixing bowl
  • 1 grater
  • 1 Heavy bottom pan
  • 1 portable burner
  • 1 pair tongs
  • 1 Cooking knife
  • 1 Cutting board

Ingredients
  

  • 600 g Thinly sliced beef rib
  • 2 Large onions
  • 1 tsp Toasted sesame seeds
  • 1 or 2 Eggs

=MARINADE=

  • 5 tbsp Soy sauce
  • 2 tbsp Sake
  • 1 tbsp Mirin
  • 2 tbsp Honey
  • ½ Apple peeled
  • 1 big clove Garlic peeled
  • 1 knob Ginger peeled

Instructions
 

  • Measure the ingredients for the marinade.
  • Combine the soy sauce, sake, Mirin and honey. Then, grate in the apple, garlic and ginger.
  • Stir to mix them well.
  • Prepare the beef rib slices and onions.
  • Slice off the top and bottom ends of the onions. Halve them to the grain, and peel off skin. Then cut them into 1 cm slices against the grain.
  • Add the beef into a mixing bowl and pour the marinade over it.
  • Mix well to distribute the marinade evenly.
  • Let it marinate in the fridge for an hour.
  • Place a portable gas burner on a dining table. Place a heavy bottom pan on it and add the vegetable oil.
  • Scatter the onion slices in the pan and pile the beef in the centre, forming Mt. Fuji.
  • Pour the remaining marinade in the bowl and start heating over high heat. Let the onion caramelise on the bottom surface.
  • Once it is done. Break the mountain of beef and keep stirring over high heat till the beef is cocked and the sauce has almost evaporated.
  • Drop the egg in the middle and sprinkle the toasted sesame seeds.

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