Gastronomixs

Short rib sumibiyaki

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Short rib sumibiyaki

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

200

g

short rib

50

ml

teriyaki sauce

10

g

spring onion

Preparation method

  • Remove the meat from the rib bones.
  • Divide the meat between two skewers.
  • Quickly grill the skewers on a charcoal fire.
  • Serve with the teriyaki sauce and spring onion.

Serving suggestions

  • As a snack served with lime.
  • As part of a barbecue.

Previous page