Growing up with a Japanese mother, I was introduced to plenty of wonderful dishes that eventually became part of my own cooking traditions. One of those is beef yakiniku with onions, a delicious combination of grilled meat, caramelized onions, savory seasonings, and a sweet, flavorful sauce.
Yakiniku translates to “grilled meat” in Japanese. Yaki refers to grilling or cooking on heat, while niku means meat. Although beef is especially popular, yakiniku can also be prepared with pork, chicken, and other meats.
If you’ve ever visited a yakiniku restaurant in Japan, you probably know that part of the enjoyment comes from cooking thin slices of meat yourself on a grill built right into the dining table. It’s a wonderful way to share a meal with family and friends, with everyone grilling their own selections and enjoying them with flavorful sauces.
That’s one of my favorite ways to experience yakiniku. Of course, most of us don’t have a special tabletop grill and ventilation system at home. Fortunately, you can create many of those same wonderful flavors using a large skillet on the stovetop. And that’s exactly how my mother taught me to make this version of beef yakiniku with onions.
This version includes plenty of thinly sliced onions, which might seem like an unusually large amount when you first look at the ingredients. Once those onions slowly cook to a beautiful golden brown, however, they develop a natural sweetness that complements the savory beef perfectly.
I generally use thinly sliced or shaved beef from the grocery store because it makes preparing dinner especially easy. The meat cooks quickly in a hot skillet, then everything comes together with mirin, soy sauce, garlic, sugar, and sesame oil.
The result is tender beef and sweet onions coated in a savory Japanese-style sauce that’s wonderful served over freshly cooked rice. And while beef is my usual choice, you can prepare this recipe with pork or chicken for a little variety.
This is one of those family recipes I especially enjoy because it’s simple, flavorful, and reminds me of the meals my mother taught me to make.
As she would say, oishii, which means delicious.
Why You’ll LOVE Beef Yakiniku with Onions
What You’ll Need
Recipe Tips
Choose tender beef. Thinly sliced ribeye, beef tenderloin, or top blade steak are good choices. I usually purchase shaved beef because it’s convenient and saves preparation time. Tougher cuts, such as rump roast or top round, may not become tender during the short cooking time.
Slice against the grain. If you’re cutting your own beef, slice it thinly against the grain to help keep the meat tender. Partially freezing the beef for approximately 20 to 30 minutes can make thin slicing easier.
Don’t rush the onions. The onions are an important part of this recipe. Cook them over medium heat, stirring often, until softened and golden brown. Their sweetness balances the salty soy sauce and savory beef.
Use a hot skillet. Cast iron works especially well because it retains heat and browns the meat quickly. Heat the skillet before adding the beef, then cook in batches if necessary to avoid overcrowding.
Avoid overcooking the beef. Thinly sliced beef cooks quickly. Depending on its thickness, it may need only 1 to 2 minutes per side before the sauce is added.
Choose the right mirin. I use Kikkoman Aji-Mirin, a sweet cooking rice seasoning that’s readily available in many grocery stores. Traditional hon mirin can also be used, although sweetness levels may vary.
Use toasted sesame oil. I prefer Kadoya Sesame Oil hands down for its rich, nutty flavor. A little goes a long way, so I add it to the sauce rather than using it to cook the beef over high heat.
Adjust the sweetness. The mirin and sugar give this dish its sweet-savory balance. You can reduce the sugar slightly if you prefer a less sweet sauce or substitute approximately 3 tablespoons of honey for the sugar.
Try other meats. Thinly sliced pork loin, pork belly, or boneless chicken thighs can replace the beef. Adjust the cooking time to ensure the meat is thoroughly cooked.
Make the sauce ahead. Combine the mirin, soy sauce, water, garlic, sugar, and sesame oil in advance. Refrigerate until you’re ready to cook, then stir before adding it to the skillet.
How to Serve Beef Yakiniku with Onions
FAQs
Beef Yakiniku with Onions
Recommended
Ingredients
- 6 medium onions peeled and thinly sliced
- 2 tablespoons vegetable oil divided
- ½ teaspoon salt
- 2 pounds beef thinly sliced or shaved
- ¾ cup mirin
- ½ cup soy sauce
- 2 cloves garlic minced
- ¼ cup sugar
- 1 tablespoon toasted sesame oil
- ¼ cup water
Instructions
- Heat a large, heavy-bottomed skillet over medium heat.
- Add 1 tablespoon of vegetable oil, the sliced onions, and salt. Cook for approximately 15 minutes, stirring frequently, until the onions are softened and golden brown.
- Transfer the onions to a bowl and set aside.
- In a separate bowl, combine the mirin, soy sauce, minced garlic, sugar, sesame oil, and water. Stir until the sugar is mostly dissolved. Set aside.
- Increase the skillet heat to medium-high and add the remaining tablespoon of vegetable oil.
- Once the skillet is hot, add the thinly sliced beef in a single layer, working in batches if necessary. Cook for approximately 1–1½ minutes, then turn and cook for another 1–1½ minutes, or until browned.
- Return all the cooked beef to the skillet and pour in the prepared sauce. Stir gently to coat the meat.
- Add the onions and cook for another 2 to 4 minutes, stirring occasionally, until the sauce is heated through and the flavors are combined.
- Taste and adjust the seasonings or sweetness as desired.
- Serve over freshly cooked rice and garnish with sliced green onions or toasted sesame seeds, if desired.
Nutrition
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