Nom Nom Tabemono


Barayaki is Towada’s local dish (you might have seen it represented at the B-1 Grand Prix), although it originated in postwar Misawa. Koreans living in Misawa received steak offcuts from American soldiers, and cooked them bulgogi-style. Over time, the Japanese people adapted the dish and created the sauce called たれ that gives it its special flavour. Even though it’s just meat and onions, it’s amazingly delicious, and very easy to cook.

Serves: 1-2


  • 1 large onion, sliced
  • A good splash of this sauce (it’s just called たれ or ‘tare’ and has the B-1 Grand Prix logo on the bottle)
  • 150g small-cut beef (Try to get the バラ or ‘bara’ cut)


  1. Put the onion in a frypan and add the sauce (enough to coat the onions and still leave a little layer underneath).IMG_1271
  2. Heat over medium-high heat until the onions have softened.IMG_1275
  3. Add the beef and cook until the sauce has reduced down to almost nothing.
  4. Serve over rice and enjoy!



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One thought on “Barayaki

  1. Pingback: June 2014, Vol. 1 | Japan life in pictures and words

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