Miyazakigyu Wagyu Teppanyaki with Flanken-Cut Short Ribs
Experience the rich flavors of tender Miyazakigyu Wagyu flanken-cut boneless short ribs cooked teppanyaki-style, served with a savory homemade sauce.
Ingredients
| 1 | Double 8 Cattle Company Miyazakigyu Wagyu Flanken-Cut Boneless Short Ribs |
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| 2 | Medium Zucchini, cut into ½ inch x 3 inch sticks |
| 1 | Large Sweet Onion, cut into ¼ inch rings |
| 2 | cups Cremini Mushrooms, quartered |
| Grapeseed Oil, for the pan | |
| ½ | cup Sake, divided |
| Kosher Salt, to season | |
| 3 | tablespoons Sake |
| ¼ | cup Mirin |
| ¼ | cup Brown Sugar |
| ½ | cup Soy Sauce |
| 2 | teaspoons Ginger, grated |
| 2 | teaspoons Garlic, finely minced |
| 2 | teaspoons Toasted White Sesame Seeds |
| 1 | ounce Water |
| 2 | teaspoons Sesame Oil |
| 1 ½ | tablespoons Cornstarch |
Instructions
| 1. | Prepare Your Tools: Make sure to have an electric griddle or griddle pan ready for cooking. |
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| 2. | First Step: To begin, transfer the Miyazakigyu Wagyu flanken-cut boneless short ribs from the freezer to the refrigerator at least 24 hours prior to cooking. |
| 3. | Prepare the Teppanyaki Sauce: In a small saucepan over medium heat, combine sake and mirin. Allow it to boil for 30 seconds. Add brown sugar, soy sauce, minced garlic, and grated ginger. Cook for 2 minutes. Whisk in sesame oil and toasted white sesame seeds. Mix water and cornstarch in a separate bowl, then combine with the sauce. Let it boil, thicken, and cool. Transfer to a jar and refrigerate for up to 3 days for enhanced flavor. |
| 4. | Prepare the Onions, Zucchini, and Mushrooms: Cut the Miyazakigyu Wagyu flanken-cut boneless short ribs in half and let them reach room temperature for 1 hour. Heat the griddle/pan with grapeseed oil. Caramelize onions, add sake, cook until softened. Move onions aside and cook zucchini and mushrooms until caramelized. Deglaze with sake and cook to desired doneness. Keep warm under foil. |
| 5. | Cook the Miyazakigyu Wagyu Short Ribs: Heat the griddle on medium-high with grapeseed oil. Season short ribs with kosher salt, then sear for 30 seconds per side until caramelized. |
| 6. | Final Steps: Serve the Miyazakigyu Wagyu short ribs with the onions, zucchini, and mushrooms. Accompany with the teppanyaki sauce for dipping. Serve hot and enjoy! |
Published on Jul 23, 2024 by Luminița