Short rib sumibiyaki
Creation by Mark Vaessen, OKU, Ibiza, Spain.
In this recipe we use Kōmi Teriyaki Sauce. Carefully selected and imported by SushiSushi, directly from Japan to ensure the highest quality and authentic flavour.
Allergens and dietary requirements
- Sesame seed
- Gluten
- Soy
Ingredients
200
g
short rib50
ml
teriyaki saucesesame seed
10
g
spring onionPreparation 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.
