Yakiniku is typically made with thinly sliced beef, but you can also use other types of meat such as pork, chicken, or seafood. The key is to choose cuts of meat that are tender and have a good amount of marbling. For beef, cuts like ribeye, sirloin, or tenderloin work well. For pork, cuts like pork belly or shoulder are popular choices. Chicken thighs or breast can also be used. Seafood options include shrimp, scallops, or squid. To prepare the meat, slice it into thin pieces, about 1/4 inch thick. This allows the meat to cook quickly and evenly on the grill. Marinate the meat in the yakiniku sauce for at least 30 minutes, or overnight for a more intense flavor. Once marinated, the meat is ready to be grilled.
