Ingredients
- 1/2 cup mirin
- 1/2 cup unseasoned rice vinegar
- 1/4 cup sake (or sherry)
- 2 tablespoons light brown sugar
- 2 tablespoons soy sauce
- 1 1/2 pounds beef short ribs (boneless, sliced 1/2 inch thick, then cut into 2-inch pieces, have your butcher do this)
- 10 scallions, white and light green parts sliced crosswise into thirds
- 3/4 pound shiitake mushrooms (stemmed)
- Oil
- Salt and pepper to taste
- Togarashi seasoning (optional)
How to Make
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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.
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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.
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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 & Variations
- 20 bamboo skewers, soaked in water
We hope you enjoy this recipe!
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