Created by TeresaS on October 8, 2017
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.