Anyone for Vegan Yakiniku?
25 August 2020
Yakiniku — Japanese-style barbecue where diners grill bite-sized pieces of meat at the table — is one of Japan's most popular dining experiences. It is social, interactive, and deeply satisfying. And now, thanks to a growing plant-based movement in Japan, vegan yakiniku is becoming a real thing.
What Is Yakiniku?
Yakiniku literally translates to "grilled meat". Diners sit around a table with a built-in grill (usually charcoal or gas) and cook thinly sliced meat, vegetables, and mushrooms themselves. The food is dipped in tare (a sweet soy-based sauce) or ponzu (a citrus soy sauce). Side dishes include rice, kimchi, and edamame. The experience is as much about the ritual of cooking together as it is about the food itself.
Vegan Yakiniku in Japan
A handful of restaurants in Tokyo and Osaka have started offering fully vegan yakiniku experiences. They use a combination of soy meat, seitan, king oyster mushrooms, aubergine, courgette, corn, and thick slices of tofu. The king oyster mushrooms are the star — when sliced thickly and grilled, they develop a meaty texture and char beautifully. Some restaurants also use commercially produced plant-based meat from brands like Next Meats, a Japanese company making vegan yakiniku-specific products.
How to Make Vegan Yakiniku at Home
You do not need a special grill — a griddle pan, barbecue, or even a regular frying pan works perfectly.
What to grill:
- King oyster mushrooms, sliced into 1cm thick rounds
- Firm tofu, pressed and sliced into 1cm slabs
- Aubergine, sliced lengthways
- Courgette, sliced into rounds
- Sweetcorn, cut into sections
- Sweet potato, par-boiled and sliced
- Shishito peppers (whole)
Yakiniku tare (dipping sauce):
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 clove garlic, finely grated
- 1 teaspoon toasted sesame seeds
Mix the sauce ingredients together. Grill the vegetables and tofu on high heat until charred and tender. Dip into the tare and eat with steamed rice. It is simple, communal, and absolutely delicious.
For more on Japanese plant-based food, read our article on Michelin-starred vegan restaurants which features two Tokyo shojin ryori gems.