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Yakiniku

Makes 4 to 6 servings

Prep time: 25 minutes, Grilling time: 4 minutes

• 1 boneless rib roast, about 3 pounds

Pickles

• 1/4 cup rice vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 2 thin Japanese cucumbers, 4 to 6 ounces each

Sauce

• 1/4 cup white miso
• 1/4 cup mirin
• 3 tablespoons soy sauce
• 1 tablespoon fresh lemon juice
• 2 teaspoons granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 cups steamed white rice

In order to cut the meat into thin slices, put it (wrapped in plastic or paper) in the freezer for about 2 hours. Meanwhile make the pickles and sauce.

In a medium bowl mix the vinegar, lemon juice, sugar, and salt until the sugar and salt are dissolved. Add 1/4 cup of water. Trim the ends of the cucumbers. Cut the remaining cucumber into thin strips, each about 1/4 inch wide and 3 inches long (could be any shape, really). Add the cucumber to the pickling liquid and set aside at room temperature for 2 hours, stirring the cucumbers a few times. Drain the pickles before serving and arrange them in a medium serving bowl.

In a medium bowl combine the sauce ingredients with 1/4 cup water. Whisk until the miso is dissolved. Divide the sauce into individual dipping bowls.

When the meat is cold and hard, cut it crosswise in 1/4-inch slices. Lay the slices flat on sheet pans and let sit at room temperature for 20 to 30 minutes before grilling.

If you are using a charcoal grill, fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and preheat the grill to high heat. Keep all the vents open.

If you are using a gas grill, preheat your grill on high until it reaches 500°F.

Just before grilling, season the meat slices evenly with the salt and pepper. Brush the cooking grate clean. Grill the meat slices in 2 batches over direct high heat (450°F to 550°F) until medium rare, about 2 minutes, turning once or twice. After both batches are cooked, cut the meat into strips about 1 inch wide. The meat strips may go onto a large platter to be served family style along with individual bowls of rice, dipping sauce, and pickles.

Tip: To prevent your meat from sticking to the cooking grate, make sure your grill is hot and your grates are super clean.

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