Roy Yamaguchi’s Ultimate Classics Plate Recipe
Enjoy all of Roy’s fan favs on one plate. Braised Beef Short Rib, Blackened Island Ahi, Misoyaki Butterfish, Seared Tiger Shrimp.
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Ingredients
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Braised Beef Short Rib
Blackened Island Ahi
Misoyaki Butterfish
Seared Tiger Shrimp
Method
Braised Beef Short Rib
- 1
Prepare and Braise the Ribs
Preheat the oven to 300°F (150°C). Season the beef short ribs with salt and pepper. In a large oven-safe pot, heat oil over medium-high heat and sear the ribs on all sides until browned. Remove and set aside. In the same pot, add onion, carrots, celery, and garlic, and sauté until softened. Pour in red wine and scrape up any browned bits. Add beef broth and bay leaves, return ribs to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours until tender.
Blackened Island Ahi
- 2
Season and Cook the Ahi
Rub the ahi tuna steaks with cajun seasoning. Heat olive oil in a skillet over high heat. Sear the tuna for about 2 minutes on each side for medium-rare. Serve with lemon wedges.
Misoyaki Butterfish
- 3
Marinate and Grill the Butterfish
Mix miso paste, sugar, soy sauce, and sake in a bowl. Marinate the butterfish fillets in this mixture for at least 30 minutes. Grill or broil the fillets for about 5-7 minutes until cooked through.
