Japanese beef dishes

thumb|Sukiyaki beef in raw egg thumb|Sliced cuts of beef in soy sauce-based hotpot thumb|Ingredients of sukiyaki thumb|Japanese Shabu-shabu restaurant is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style.

Shabu-shabu () is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. The food is cooked piece by piece by the diner at the table. Shabu-shabu is generally more savory and less sweet than sukiyaki, another hot pot dish.

is a Japanese dish of meat, potatoes, and onions stewed in dashi, soy sauce, mirin, and sugar, sometimes with ito konnyaku and vegetables like carrots. Nikujaga is a kind of nimono. It is usually boiled until most of the liquid has been reduced. Thinly sliced beef is the most common meat used, although minced or ground beef is also popular. Pork is often used instead of beef in eastern Japan.

, also known as , is a Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). It may sometimes also be served with toppings such as raw or soft poached eggs, negi onions, grated cheese or kimchi. A popular food in Japan, it is commonly eaten with beni shōga (pickled ginger), shichimi (ground chili pepper), and a side dish of miso soup.

Japanese rice dish

dish consisting of a patty of ground beef

thumb|right|Gyūtan teishoku, a [[table d'hôte of gyūtan in Sendai]] thumb|right|Gyūtan karaage is a Japanese food that is made from grilled beef tongue. The word gyūtan is a combination of the Japanese word for and the English word tongue. Since gyūtan literally means "cow tongue," the word is also used to refer to cow tongues in Japan. The custom of cooking gyūtan originated in Sendai in 1948, and is usually served with barley rice, tail soup, and pickles in the Sendai area. In other areas in Japan, gyūtan is most often served in yakiniku restaurants. Gyūtan was originally conceived to be fl

Horumonyaki () is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a yōshoku restaurant (one that specializes in Western-derived cuisine) in Osaka, devised this dish and registered a trademark in 1940. It was originally derived from yakiniku. The name horumon is derived from the word "hormone", with the intended meaning of "stimulation", as in the original Greek. The name horumon is also similar to the Kansai dialect term hōrumon (), which means "discarded goods". Horumonyaki has a reputation for being a "stamina-building" food.

is a Japanese sandwich which is made from Japanese-style cutlet (mainly tonkatsu) between slices of bread, and there are many variations.

is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. At times, restaurants group them as and yakimono (焼き物).