焼肉

Compound of 焼き (yaki, 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 焼(や)く (yaku, “to grill, fry”)) +‎ 肉 (niku, “meat”).

• (Tokyo) やきにく [yàkíníkú] (Heiban – [0])
• IPA^(key): [ja̠kʲiɲ̟ikɯ̟]

• (Kyoto) やきにく [yákíníkú] (Kōki – [0])^[1]

焼(やき)肉(にく) • (yakiniku) 

1. grilled meat; meat, especially red meat, that has been grilled, broiled, or cooked with similar methods

   ガス焼肉(やきにく)器(き)

   gasu yakiniku ki

   a gas grill

2. Korean-style barbecue, meat and sometimes vegetables cooked on a grill, often served with a sauce or marinade

   焼肉(やきにく)のたれ

   yakiniku no tare

   sauce for Korean barbecue

• 焼(や)き鳥(とり) (yakitori, “grilled chicken”)
• 焼(や)き魚(ざかな) (yakizakana, “broiled fish”)
• ホルモン焼(や)き (horumon yaki, “grilled organ meat”)

• “焼肉料理”, in 日本大百科全書：ニッポニカ (Nippon Dai Hyakka Zensho: Nipponica, “Encyclopedia Nipponica”)‎^[1] (in Japanese), Tōkyō: Shogakukan, 1984