Teppanyaki Miyazakigyu Wagyu Boneless Short Ribs

Double8Cattle
September 16, 2020
104

This delicious recipe is prepared on a teppan or iron griddle. The sake-coated onions, mushrooms, and zucchini complement the tender, melt-in-your-mouth Miyazakigyu Wagyu short ribs! This teppanyaki dish is fun to make and even more enjoyable to eat!

4
1 PACKAGE Double 8 Cattle Company Miyazakigyu Wagyu Flanken-Cut Boneless Short Ribs
2 Medium Zucchini ( cut into 1/2 inch x 3 inch sticks )
1 Large Sweet Onion ( cut into 1/4 inch rings )
2 cups Cremini Mushrooms ( quartered )
Grapeseed Oil ( for the pan )
1/2 cup Sake ( divided )
Kosher Salt ( to season )
Teppanyaki Sauce :
3 tbsp. Sake
1/4 cup Mirin
1/4 cup Brown Sugar
1/2 cup Soy Sauce
2 tsp. Ginger ( grated )
2 tsp. Garlic ( finely minced )
2 tsp. Sesame Oil
2 tsp. Toasted White Sesame Seeds
1 oz. Water
1 1/2 tbsp. Cornstarch

FIRST STEP

Take the Miyazakigyu Wagyu flanken-cut boneless short ribs out of the freezer, and place them in the refrigerator 24 hours before starting this...


See the full directions on my site
Nutritions

Calories
234

Sodium
2162mg
90% DV

Fat
5g
8% DV

Protein
7g
14% DV

Carbs
30g
10% DV

Fiber
2g
10% DV