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.
