Steps to Prepare Speedy Teppanyaki Miyazakigyu Wagyu Flanken-Cut Boneless Short Ribs

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, How to Prepare Any-night-of-the-week Teppanyaki Miyazakigyu Wagyu Flanken-Cut Boneless Short Ribs. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Teppanyaki Miyazakigyu Wagyu Flanken-Cut Boneless Short Ribs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Teppanyaki Miyazakigyu Wagyu Flanken-Cut Boneless Short Ribs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Teppanyaki Miyazakigyu Wagyu Flanken-Cut Boneless Short Ribs is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Teppanyaki Miyazakigyu Wagyu Flanken-Cut Boneless Short Ribs estimated approx 20 minutes.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Teppanyaki Miyazakigyu Wagyu Flanken-Cut Boneless Short Ribs using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Teppanyaki Miyazakigyu Wagyu Flanken-Cut Boneless Short Ribs:

1. 1 PACKAGE Double 8 Cattle Company Miyazakigyu Wagyu Flanken-Cut Boneless Short Ribs
2. 2 Medium Zucchini (cut into 1/2 inch x 3 inch sticks)
3. 1 Large Sweet Onion (cut into 1/4 inch rings)
4. 2 CUP Cremini Mushrooms (quartered)
5. Grapeseed Oil (for the pan)
6. 1/2 CUP Sake (divided)
7. Kosher Salt (to season)
8. Teppanyaki Sauce
9. 3 TBSP Sake
10. 1/4 CUP Mirin
11. 1/4 CUP Brown Sugar
12. 1/2 CUP Soy Sauce
13. 2 TSP Ginger (grated)
14. 2 TSP Garlic (finely minced)
15. 2 TSP Sesame Oil
16. 2 TSP Toasted White Sesame Seeds
17. 1 OZ Water
18. 1 1/2 TBSP Cornstarch

Instructions to make to make Teppanyaki Miyazakigyu Wagyu Flanken-Cut Boneless Short Ribs

1. PREPARING THE TEPPANYAKI SAUCE In a small saucepan, heat the sake and mirin on medium heat. Let that come to a boil for 30 seconds. Then, add the brown sugar, soy sauce, minced garlic, and grated ginger. Let that cook on medium heat for 2 minutes. Then, whisk in the sesame oil and toasted white sesame seeds. In a small cup or bowl, mix together the water and cornstarch to make a slurry. Whisk the slurry into the soy sauce mixture in the saucepan.
2. Let the sauce come to a boil and thicken, while whisking. Then, turn off the heat.Let the sauce cool. Once cooled, transfer the sauce to a glass jar, and refrigerate for up to 3 days. NOTE: The sauce will have better flavor if you let it sit in the refrigerator overnight.
3. PREPARING THE ONIONS, ZUCCHINI, AND MUSHROOMS Cut the Miyazakigyu Wagyu flanken-cut boneless short ribs in half, widthwise, and let them come to room temperature for 1 hour before cooking. In addition, pull the teppanyaki sauce from the refrigerator, and allow it to sit at room temperature. Heat the griddle/pan on medium-high heat, and use 2 tablespoons of grapeseed oil to coat the griddle/pan. Once the pan is hot, add the onion rings. Cook the onions until they start to caramelize.
4. Pour 1/4 cup of sake over the onions, and continue cooking until the onions are softened. Using a spatula move them to the side of the griddle, and start cooking the zucchini sticks and quartered mushrooms. Once the zucchini and mushrooms are caramelized, pour the other 1/4 cup of sake over the zucchini and mushrooms. Cook, while stirring up the ingredients, until the sake dissolves and everything is cooked to your liking. Move the onions, zucchini, and mushrooms to a platter, and tent with foil
5. PREPARING THE MIYAZAKIGYU WAGYU SHORT RIBS Wipe down the griddle, and heat on medium-high heat. Use another 2 tablespoons of grapeseed oil on the pan, and heat until hot. Season the Miyazakigyu Wagyu short ribs with kosher salt. On the hot griddle, sear off the Miyazakigyu Wagyu short ribs for 30 seconds on each side. This should get you nice cara-melization without overcooking the beef.
6. FINAL STEPS Place the teppanyaki Miyazakigyu Wagyu short ribs on the platter with the onions, zucchini, and mushrooms.Serve hot with a bowl of teppanyaki sauce for dipping.Enjoy!

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