Beef Yakiniku - Grilled Wagyu beef with vegetables

September 18, 2022 - 09:00
With Executive Sous Chef Nguyễn Chí Thành of Meliá Hanoi
Executive Sous Chef Nguyễn Chí Thành of Meliá Hanoi

Yakiniku, meaning "grilled meat", has been a traditional way of cooking for hundreds of years in Japan. Even today, the dish is still considered a favourite by many people in every corner of the country. To no one's surprise, Tokyo is the home of the best Yakiniku restaurants in the world.


  • Wagyu beef tenderloin: 170g
  • Bok choy: 30g
  • Shitake mushroom: 20g
  • Baby corn: 20g
  • Broccoli: 20g
  • Steamed Japanese rice: 100g
  • Butter: 10g
  • Asparagus: 20g
  • Sliced leek: 15g
  • Sliced garlic: 10g
  • Kikkoman soy sauce: 20ml
  • Mirin: 10ml
  • Corn syrup: 10ml
  • Sancho pepper: 2g
  • Sugar: 5g
  • Sake rice wine: 30ml
  • Grilled onion: 50g
  • Micro leaves: 5g
  • Baby flower: 1g
  • Kimchi: 20g
  • Yakiniku sauce: 15ml
  • Pink ginger: 10g
Beef Yakiniku


  • Grill the onion and leek for aroma, then in a mixing bowl, add all of the ingredients and stir to combine.
  • Pour the sauce into a saucepan over medium heat and bring it to the boil. Once it starts boiling, lower the heat, keep cooking for 60 minutes, and allow the sauce to thicken to 25 per cent of the original volume.
  • Remove from the heat, strain the sauce through a sieve and allow to cool.
  • Season the beef with Himalayan salt, pepper, and two spoons of Yakiniku sauce. Let the meat rest for 5-6 minutes at room temperature.
  • Pan sears both sides of the beef for 2 minutes on an iron cast. Then, grill it in an oven at 185C for 7-8 minutes until the meat reaches a medium state (pink on the inside). This process can be shortened or prolonged depending on personal preference.
  • In boiling water, cook all the side vegetables such as mushrooms, bok choy, asparagus, broccoli, and leek; then stir-fry them with butter, Kikkoman soy sauce, and garlic.


  • Cut the beef into bite-size pieces and serve with steamed Japanese rice. The side vegetables should be decorated around the iron cast pan.
  • The dish can be garnished with seaweed, sesame, and Japanese pink ginger. Extra sauce or kimchi are also optional to elevate the dish's flavours.

You can enjoy this dish and many other flavourful food creations by chef Thành and his talented team at El Patio Restaurant in Meliá Hanoi Hotel, 44B Lý Thường Kiệt St, Hoàn Kiếm Dist, Hà Nội. Tel: (84)24 3934 3343.