24hr Beef Short Rib Kushiyaki (4) Recipe

Combine tamari, mirin, sake and brown sugar in a small saucepan. Add smashed garlic, smashed ginger and halved white green onion. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Lower heat and simmer gently 4–5 minutes to meld flavors. Remove from heat, stir in 1 tsp neutral oil (helps sheen), and cool to room temperature.

Transfer tare to a clean container, cover, and refrigerate for at least 6 hours but preferably 24 hours. Strain solids out before using and reserve liquid tare. (Tare keeps up to 1 week refrigerated.)

Cut and season

Cut trimmed short rib into 1" long, 1/2" thick batons across the grain. Pat pieces dry with paper towel. Lightly season with kosher salt and black pepper; set on a tray.

Reserve 4 tablespoons of chilled tare in a small bowl for basting while grilling. Place remaining tare in a shallow dish and add beef pieces; toss to coat. Cover and refrigerate for 30 minutes to 2 hours to allow flavor to penetrate (avoid much longer or meat can become overly salty).

If using bamboo skewers, soak them in water at least 30 minutes before threading to prevent burning.

Thread 3–4 pieces of beef per skewer, leaving small spaces between pieces so heat circulates and sauce can caramelize. Arrange skewers on a clean tray and let sit 10 minutes at room temperature before grilling.

Preheat grill to medium-high heat (about 450°F/230°C) or heat a cast-iron grill pan until smoking hot. Oil grates or pan lightly with neutral oil.

Place skewers on the hot grill. Cook 1½–2 minutes per side until a light char forms. Flip and cook another 1½–2 minutes. Repeat flipping so each side gets short contact time; target medium-rare to medium depending on thickness.

Begin basting with the reserved tare after the first side has seared (use a brush). Baste once per flip — 3–4 basting turns total — allowing caramelization but avoiding burning. Total cook time should be 6–8 minutes.

If flare-ups occur, move skewers to a cooler part of the grill and finish with indirect heat.

After final flip and baste, remove skewers and let rest 2–3 minutes on a plate tented lightly with foil.

Brush each skewer with a thin final swipe of the reserved tare, then sprinkle evenly with shichimi togarashi and toasted sesame seeds. Garnish with sliced green onion and serve with lemon wedges alongside for squeezing.

Serve warm. Recommend 2 skewers per person (4 people = 8 skewers) with rice or pickled vegetables.