No mistakes in seasoning! 2 easy and delicious recipes using "yakiniku sauce"

Hello. I am Ayumi Nakaganji, a chef.

In addition to basic seasonings such as sashisuseso, there are many other seasonings that can add variety to your daily meals. You may buy some that look convenient or delicious, but have you ever had trouble using them all up, such as "the way you use them is monotonous" or "you can't use them all up"?

So this time, we will introduce a recipe that uses one of these seasonings: yakiniku sauce.

1: No need to worry about seasoning! "Kimpira burdock with yakiniku sauce"

Kinpira gobo (burdock root stir-fry) is delicious, isn't it? But when you make it, it can be too thick or bland, and it's hard to get the flavor right... I'm sure there are many people who feel the same way. In that case, try using yakiniku sauce. The flavor is easy to achieve, making it a perfect side dish for your bento.

This time I used spring burdock root, which is in season.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Burdock・・・150g
Carrots・・・50g
Minced pork・・・100g
Yakiniku sauce...2 tablespoons
Grated garlic (tube is fine)・・・1 tsp
Sesame oil...1/2 tablespoon
Sliced chili peppers (optional) - appropriate amount
Sake・・・1 tablespoon
Sugar...1 teaspoon
Salt...a little
White sesame seeds... 1 teaspoon

<How to make>

(1) Wash the burdock root skin with a scrubbing brush, cut it into thin strips, and rinse it in water. Cut the carrot into thin strips as well.

(2) Heat sesame oil in a frying pan, add minced pork, garlic, and sliced chili peppers, add salt, and stir fry. When half cooked through, add (1) and stir fry briefly.

(3) When the surface becomes transparent, add the sake and stir fry. Add the sugar and barbecue sauce and stir fry until the water has evaporated.

(4) Turn off the heat and sprinkle sesame seeds.

Burdock is an ingredient that allows you to enjoy different textures depending on how you cut it. This time, I sliced it diagonally and then julienned it, but you can also try cutting it into thicker julienne strips, or cut it like matchsticks, and experiment to find your favorite way to eat it.

2: How about this summer's staple noodle dish? "Bibimbap noodles with plenty of grilled meat and vegetables"

In addition to "yakiniku sauce," we've arranged the Korean noodle dish "bibimbap," which has a sweet, spicy and sour taste, with somen noodles to make use of "gochujang," which tends to sit around in the refrigerator. This is the noodle version of bibimbap.

Mix the ingredients and noodles well and enjoy.

Image: Ayumi Chuganji

[Ingredients] (1 serving)
Somen noodles・・・1.5 bundles
Beef offcuts・・・60g
Cucumber・・・1/2
Tomato...1/2
Yakiniku sauce... 1 tablespoon
Kimchi...appropriate amount
A Gochujang・・・1 tablespoon
A Vinegar (apple cider vinegar if available)...1 tablespoon
A Soy sauce・・・1 tablespoon
A Sugar... 1 teaspoon
Ground sesame seeds...1 teaspoon
Sesame oil...1/2 teaspoon
Salt and pepper...a little

<How to make>

(1) Mix A in a bowl. Slice the cucumber diagonally and then cut into julienne strips. Cut the tomato into chunks. Cut the beef into thin strips.

(2) Add sesame oil to a frying pan, season with salt and pepper, and fry the beef. Once cooked, add the yakiniku sauce.

(3) Boil the somen noodles according to the package instructions, drain them, and rinse them in iced water. Drain them thoroughly. Add them to the bowl of A, mix well, and serve on a plate. Top with the cucumber, tomato, beef, and kimchi, and sprinkle with ground sesame seeds.

The key is to drain the noodles thoroughly so that the flavor doesn't become diluted. Also, if you cut the beef into thin strips, it will mix well with the other ingredients and be easier to eat. We also recommend topping it with a poached egg.

What did you think? Please try out these recipes that use "yakiniku sauce." (Text by Ayumi Nakaganji)
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