For her addictive short rib and shiitake skewers, Food & Wine’s Laura Rege does a very quick and simple marinade of mirin, vinegar, sake, soy sauce and brown sugar, which imparts a fantastic sweet and salty flavor to the dish. Slideshow: More Short Rib Recipes 

Laura Rege
October 2017

Gallery

Credit: Abby Hocking / Food & Wine

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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