The Japanese are good at adopting other cultures and the small bits and pieces of other cultures into their own, changing and molding these odd bits and pieces of other people's countries into something distinctly Japanese. They take what they like and discard the ones they don't, so that it still ends up fitting their culture.
One example of this is the Japanese steak. Before, beef in Japan was something that was considered a luxury, and was rarely eaten unless it was for very special events. One kind of Japanese beef, the Kobe beef, can cost as much as 300 US dollars a pound!
This is why steak recipes in Japan make sure that the steak are prepared, cooked, and served to make the most out of the beef. The usual steak that people in the West take for granted is meticulously seasoned, thinly sliced, and served with other food like rice, vegetables, and tofu to spread the beef out.
Steak in Japan is usually served in teriyaki style. When we say teriyaki, it's all actually just in the marinade. The marinade is usually made of soy sauce, sugar, ginger, and either Sake or mirin. This marinade can be used for other meat, like chicken and pork, but it tastes best when used on thin beef.
One of the ways to cook Japanese steak is by grilling over live coal. The beef is cut all over on both sides to make sure that the marinade can seep into the meat, and is soaked in marinade – in the refrigerator – for two or so hours. The longer it is soaked, the more flavor it will have.
Afterwards, the steak is grilled. When the steak has already been cooked, it is sliced into thin pieces and served on top of rice or with vegetable stir fry. The marinade can be used as its sauce, though it has to be boiled for a few minutes first.
Your Popup Blocker Must Be Off