October 08, 2017
Dinner, Main Dish, Beef,
Ribs, Short Ribs, Vegetables, Mushrooms, Onions, Korean, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more
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"This is out of the October 2017 Food and Wine magazine...it sounds yummy...You can find togarashi for purchase on the internet along with recipes to make your own...I just sprinkle red pepper flakes and sesame seeds on mine..."
In a large bowl, whisk the mirin, vinegar, sake, brown sugar and soy sauce. Toss in the short ribs along with the scallions and mushrooms. Cover and refrigerate for 20 minutes.
Alternately thread the beef and scallions onto half of the skewers. Thread the mushrooms on the remaining skewers. Brush with oil,, Season with salt and pepper.
Preheat a grill pan. Grill the beef and mushrooms skewers over moderately high heat until the meat is medium-rare and the mushrooms are tender, about 2 minutes per side. Transfer the skewers to a platter, sprinkle with togarashi and serve.
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