In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and chopped green onions. Add the short ribs and marinate for at least 4 hours or overnight in the refrigerator.

Grill the Short Ribs

Preheat a grill to medium-high heat. Remove the short ribs from the marinade and grill for about 5-7 minutes on each side, or until cooked to your desired doneness.

Kabocha Puree

Cook the Kabocha

In a pot, bring water to a boil. Add the kabocha squash cubes and cook until tender, about 15-20 minutes. Drain and return to pot.

Make the Puree

Add butter, salt, and black pepper to the cooked kabocha. Using a blender or immersion blender, puree until smooth.

Purple Rice

Cook the Rice

In a saucepan, combine purple rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes, or until rice is tender and water is absorbed.

Salad Preparation

Prepare the Salad

In a large bowl, combine mixed greens, sliced cucumber, and halved cherry tomatoes. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper. Toss to combine.

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