Vinegar-Marinated Beef Yakitori
Recipe: #28397
October 08, 2017
Categories: Ribs - Beef, Short Ribs, Mushrooms, Onions, Korean, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"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..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (322.2 g)
- Calories 505.8
- Total Fat - 32 g
- Saturated Fat - 12.6 g
- Cholesterol - 108.9 mg
- Sodium - 712.8 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 2.4 g
- Sugars - 8.5 g
- Protein - 34.8 g
- Calcium - 22.9 mg
- Iron - 3.9 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Tips
- 20 bamboo skewers, soaked in water
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