Yakiniku Beef TapaJuly 11, 2018
The Japanese are well-known for their straight-up discipline and impeccable work ethic. Even in their daily habits, you can definitely tell that they don’t allow their lethargy to lure them back into dreamland, even for just 15 measly minutes (which is a significant amount of time, come to think of it).
For today’s recipe, we added a Japanese touch to our very Filipino tapa by using beef yakiniku instead of the good ol’ tapa. Compared to usual sirloin cut, the thinly-sliced yakiniku absorbs the sweet-salty-peppery taste of the marinade better. As a result, each beefy bite is jam-packed with flavor.
Pair this with a fried egg and garlic rice for breakfast, and you can look forward to the kind of day only seen in Disney movies: the sun shines brighter, the birds sing in chorus, and you find yourself unable to keep from bursting into song. Yeah, it’s that good.
So instead of wasting those additional 15 minutes tossing and turning in bed (as most of us do), why not prepare this Jap-Pinoy breakfast so you can have something good to dream about later? The aroma of browning meat will wake you up quicker than coffee, and you can justify a hefty serving portion for the most important meal of the day.
Yakiniku Beef Tapa
Total Time: Overnight + 15 minutes / Yield: 3-4 servings
- 500 grams thinly sliced beef shortribs
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/2 tsp iodized salt
- 1/4 tsp pepper
- Oil, for cooking
- Fried egg, for serving
- Garlic rice, for serving
- Atchara, for serving
- Marinate beef in soy sauce, sugar, salt and pepper.
- Mix well, and marinade overnight in the fridge.
- Heat oil and cook beef in batches.
- Serve with rice, egg and atchara.