Ingredients with Measurements:
- 1 pound of konro (beef short ribs)
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 tablespoon of sugar
- 1 clove of garlic, minced
- Salt and pepper to taste
Special Equipment Needed:
- Konro grill or any grill with a wire mesh
Step-by-Step Instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together the soy sauce, mirin, sake, sugar, and minced garlic.
3. Season the konro with salt and pepper.
4. Brush the konro with vegetable oil.
5. Place the konro on the grill and cook for 2-3 minutes on each side.
6. Brush the konro with the sauce mixture and cook for an additional 1-2 minutes on each side.
7. Remove the konro from the grill and let it rest for 5 minutes.
8. Slice the konro into bite-sized pieces and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 18g
Protein per serving: 20g
Carbohydrates per serving: 2g
Sodium per serving: 400mg
Substitutions for ingredients:
- Beef short ribs can be substituted with beef sirloin or flank steak.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry sherry or white wine.
Variations:
- Add sliced onions or scallions to the sauce mixture for extra flavor.
- Use chicken or pork instead of beef for a different protein option.
Tips and Tricks:
- Make sure to brush the konro with vegetable oil to prevent sticking to the grill.
- Let the konro rest for 5 minutes before slicing to allow the juices to redistribute.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the grill until heated through.
Presentation Ideas:
Serve on a platter with sliced scallions and sesame seeds for garnish.
Garnishes:
Sliced scallions and sesame seeds
Pairings:
Serve with steamed rice and a side of vegetables.
Suggested Side Dishes:
Steamed rice and stir-fried vegetables
Troubleshooting Advice:
- If the konro is sticking to the grill, brush with more vegetable oil.
- If the konro is not cooked to your liking, adjust the cooking time accordingly.
Food Safety Advice:
- Make sure to cook the konro to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and utensils before and after handling raw meat.
Food History:
Konro Aburiyaki is a popular dish in Japanese cuisine that originated in the city of Osaka.
Flavor Profiles:
Savory, sweet, and slightly smoky
Serving Suggestions:
Serve as an appetizer or as a main dish with steamed rice and vegetables.
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Region: Japanese