Beef Short Rib Yakitori Skewers

Make Beef Short Rib Yakitori Skewers like you would find at

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    CHAYA chief shows hot to make Beef Short Rib Yakitori Skewers (Published Saturday, July 23, 2011)

    Beef Short Rib Yakitori Skewers
    (serves 3)

    Provided by CHAYA Restaurant Group
    Executive Chef Shigefumi Tachibe
    Chef de Cuisine – Kazuya Matsuoka



    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



    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.