Beef Short Rib Yakitori Skewers | NBC Southern California

Beef Short Rib Yakitori Skewers

Make Beef Short Rib Yakitori Skewers like you would find at



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.