Beef Short Rib Yakitori Skewers

Make Beef Short Rib Yakitori Skewers like you would find at

By Ted Chen
|  Saturday, Jul 23, 2011  |  Updated 12:59 PM PDT
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CHAYA chief shows hot to make Beef Short Rib Yakitori Skewers

CHAYA chief shows hot to make Beef Short Rib Yakitori Skewers

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Beef Short Rib Yakitori Skewers
(serves 3)

Provided by CHAYA Restaurant Group
www.thechaya.com
Executive Chef Shigefumi Tachibe
Chef de Cuisine – Kazuya Matsuoka

Ingredients

Meat:

Beef Short Rib -------1 pound

Carrot -------1 whole

Onion-------1 large

Celery ------- 2 stalks

Whole Garlic-------1 bulb

Water ------- 8 cups

Teriyaki Sauce:

Sake ------- 1 cup

Mirin ------- 1 cup

Soy Sauce ------- ½ cup

Onion ------ 1 large

Dried Seaweed ------- 5 inch piece

Dried Chili ------- 2 pieces

 

Directions:

In a medium sized pot combine mirepoix (chopped carrot, onion, celery and garlic), water and short rib. Cook over medium heat for 2 hours. In the mean time combine sake, mirin, soy sauce, onion, dry seaweed and dry chili in a saucepan and heat for 1 hour on low or until sauce is reduced by one quarter. Pull off heat and strain, resulting liquid is your sauce.

Cut meat into 1 inch sized cubes. Place 3 cubes onto each skewer. Heat a frying pan or BBQ grill and heat/grill skewer for 1 minute per side. Finish with teriyaki sauce.

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