Ishiyaki Beef Grilling on Icelandic stone with dipping souce

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without alcohol.

mirin

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey provides sweetness with fewer calories.

ponzu sauce

🥗Healthier: soy sauce with citrus

💰Cheaper: homemade sauce

Homemade sauce can be made with basic pantry items.

Preheat the basalt rocks over a gas flame until they are searing hot, about 10-15 minutes, or heat in an oven set to its highest setting.

Cut the beef into 10 even, rectangular slices using a sharp knife.

Smear each piece of beef with a little wasabi, then distribute the ginger slices, coriander, and mushrooms among them, rolling them up into tiny bundles.

Drizzle the bundles lightly with grapeseed oil and arrange them on a presentation platter.

Combine the dipping sauce ingredients in a small bowl.

When the rocks are very hot, sit them in a pile of rock salt on a heatproof serving dish.

Using chopsticks, place the bundles of beef on the searing-hot rocks to cook briefly, then dip in the ponzu sauce to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens