Japanese Smoked Yakiniku Beef Steak

Name: Japanisches Yakiniku Rindersteak geräuchert
Total time: 2 h
Ingredients: 55 ml Sojasauce; 30 ml Apfelsaft (naturtrüb); 15 ml Sesamöl (geröstet); 10 g Weißer Sesam (geröstet); 8 g Knoblauch (gepresst); 12 g Brauner Zucker; 3 g Schwarzer Pfeffer (grob gemahlen)

MarinadeBeefHot SmokingEasy2-3 hrs54-58 °C120-135 °CBinchotan charcoal + Cherry

Thick-cut beef steaks are marinated in a classic yakiniku tare sauce of roasted sesame, soy sauce, and apple juice, then smoked over high indirect heat. The yakiniku tradition of table grilling is here transformed into a craft smoking experience. The result is tender, flavor-infused steaks with a wonderful smoky note.

Ingredients(for 1 kg)

Soy sauce55 ml

Apple juice (cloudy)30 ml

Sesame oil (toasted)15 ml

White sesame (toasted)10 g

Garlic (pressed)8 g

Brown sugar12 g

Black pepper (coarsely ground)3 g

Instructions

Tare marinade

10 minutes

Mix soy sauce, apple juice, sesame oil, sesame, garlic, brown sugar, and pepper in a bowl until the sugar has dissolved.

Marinating

2-4 hours

Place steaks in the yakiniku tare marinade and marinate at cool temperature for at least 2 hours. For more intense flavor, marinate for up to 4 hours.

Smoking

1-1.5 hours

Preheat smoker with cherry wood to 120-135 °C. Pat steaks dry and smoke over indirect heat to an internal temperature of 54-58 °C for medium-rare.

Resting and serving

10 minutes

Rest the steaks for 10 minutes. Slice thinly against the grain and serve with toasted sesame and a splash of yuzu juice.

Pro Tip

Sprinkle roasted white sesame over the steaks just before serving to preserve its nutty aroma and crunch. A few drops of yuzu juice at the end accentuate the Japanese character.

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