Vinegar-Marinated Beef Yakitori

Ingredients

  • 1/2 cup mirin
  • 1/2 cup unseasoned rice vinegar
  • 1/4 cup sake or sherry
  • 2 tablespoons light brown sugar
  • 2 tablespoons soy sauce
  • 1 1/2 pounds boneless short ribs—sliced 1/2 inch thick, then cut into 2-inch pieces (have your butcher do this)
  • 10 scallions, white and light green parts sliced crosswise into thirds
  • 3/4 pound shiitake mushrooms, stemmed
  • 20 bamboo skewers, soaked in water
  • Rice bran oil, for brushing
  • Kosher salt
  • Pepper
  • Togarashi, for serving

Steps

Step 1

In a large bowl, whisk the mirin, vinegar, sake, brown sugar and soy sauce. Toss in the short ribs along with the scallions and mushrooms. Cover and refrigerate for 20 minutes.

Step 2    
Alternately thread the beef and scallions onto half of the skewers. Thread the mushrooms on the remaining skewers. Brush with rice bran oil. Season with salt and pepper.
Step 3    
Preheat a grill pan. Grill the beef and mushroom skewers over moderately high heat until the meat is medium-rare and the mushrooms are tender, about 2 minutes per side. Transfer the skewers to a platter, sprinkle with togarashi and serve.
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