Big Kahuna All The Goods! Recipe

Prepare Kalbi marinade

In a medium bowl, whisk together 1 cup soy sauce, 1/4 cup brown sugar, 1/4 cup mirin, 1 tablespoon sesame oil, 1 teaspoon minced garlic, 1 teaspoon grated ginger and 1 tablespoon toasted sesame seeds until sugar dissolves.

Marinate short ribs (Kalbi)

Place the flanken-style short ribs in a large resealable bag or shallow dish. Pour half of the kalbi marinade over the ribs (reserve remaining for brushing), massaging to coat. Refrigerate for at least 3 hours, preferably overnight for best flavor.

Prepare teriyaki chicken and steak

Season chicken thighs and sirloin lightly with black pepper. Place the chicken in a shallow dish and pour 1 1/2 cups teriyaki sauce over, turning to coat. Place the sirloin in another shallow dish and pour remaining 1 cup teriyaki sauce over, turning to coat. Marinate the chicken and steak at least 30 minutes and up to 2 hours in the refrigerator.

Bring meats to room temperature

Remove all meats from refrigerator 20–30 minutes before cooking to take the chill off; reserve marinades for basting.

Grill the Kalbi short ribs

Preheat grill to medium-high (about 425°F / 220°C). Grill the marinated short ribs 2–3 minutes per side (thin flanken ribs cook quickly) until nicely charred and cooked through. Brush with reserved kalbi marinade in the last minute of cooking and transfer to a tray to rest 5 minutes.

Grill the top sirloin

Increase heat to high if possible. Grill sirloin 4–5 minutes per side for medium-rare to medium (internal 130–140°F / 54–60°C), brushing once with teriyaki sauce during the last 2 minutes. Let rest 5–7 minutes, then slice against the grain into thin strips.

Grill the teriyaki chicken

Grill chicken thighs over medium-high heat 6–8 minutes per side, basting with teriyaki sauce frequently, until internal temperature reaches 165°F (74°C) and edges are caramelized. Let rest 5 minutes, then slice or chop into serving pieces and spoon a little extra teriyaki over top.

Rinse rice under cold water until the water runs mostly clear. Combine rinsed rice, measured water and 1/2 teaspoon salt in a rice cooker or medium pot.

If using a rice cooker, cook according to machine instructions. If using a pot: bring to a gentle boil, reduce heat to low, cover and simmer 15 minutes for white short-grain rice (30–40 minutes for brown rice). Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.

Cook elbow macaroni in a large pot of salted boiling water according to package directions until just tender. Drain and rinse under cold water to stop cooking and cool the pasta.

In a large bowl, whisk together mayonnaise, rice vinegar and 1 teaspoon sugar until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Add cooled macaroni, diced celery, grated carrot and onion to the dressing. Stir to combine, taste and adjust seasoning. Chill at least 30 minutes before serving to allow flavors to meld.

In a large bowl, combine mixed salad greens, halved cherry tomatoes and sliced cucumber.

Toss with ponzu or vinaigrette dressing just before serving to prevent wilting. Divide into portions alongside rice and proteins.

Portioning: For a family-style BIG KAHUNA plate (serves 6), divide the rice into six scoops, place a generous scoop of macaroni salad and a portion of tossed green salad beside the rice.

Arrange the proteins: place sliced teriyaki top sirloin, teriyaki chicken pieces and 2–3 pieces of kalbi short ribs per plate on top or beside the rice so each plate has a mix.

Finish: Drizzle a little extra teriyaki sauce over the steak and chicken, sprinkle sliced green onions and extra toasted sesame seeds over the proteins. Serve with lemon wedges and additional sauce on the side.

Serve immediately while meats are warm and salads are chilled.