Vinegar-Marinated Beef Yakitori
Not as intense or acidic as other vinegars, Japanese rice vinegar (komezu) is used in marinades and sauces, its slight sourness providing balance in salty, umami-rich dishes. Look for unseasoned versions, which are clean and fresh and pair well with bright flavors like yuzu citrus or plum vinegar (ume-su). Rice bran oil—commonly used for frying because of its high smoke point—has a lightly toasted quality that goes well with rice vinegar’s subtlety.
Our favorite bottles:
Iio Jozo Pure Rice Vinegar, $16 at thejapanesepantry .com.
Monini Rice Bran Oil, $10 at monini.us.
Use them in: 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
Directions
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.
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.
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.
Yields: 4
cook Time: 20 minutes
total Time: 40 minutes
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