Active Time
20 MIN
Total Time
40 MIN
Yield
Serves : 4
Abby Hocking / Food & Wine

How to Make It

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 rice bran oil. Season with salt and pepper.


Step 3    

Preheat a grill pan. Grill the beef and mushroom 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. 


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