These Japanese BBQ Short Ribs are inspired by the ones I get at my favorite local izakaya, Kappo Honda. I’m not sure if this is a common dish that you can find at other Japanese restaurants, because I don’t really see it on the menu at other places. It’s definitely a Japanese copycat of delicious Korean Kalbi, the marinade is just slightly different and incorporates a few Japanese ingredients – the mirin does a wonderful job at tenderizing the ribs and adds an amazing flavor. I usually serve this with Japanese Potato Salad (recipe here) and rice, my kids go crazy for this dish.
Japanese BBQ Short Ribs Recipe (Japanese Calbi)
Prep time: 2 hours 10 minutes
Cook time: 8 minutes
- Prep time: 2 hours 10 minutes
- Cook time: 8 minutes
- Serves: 4-6
- 2½ Pounds Flaken Cut Short Ribs
- ⅓ Cup Brown Sugar
- 2 Tablespoons Saki, or substitute with water
- ½ Cup Soy Sauce
- ½ Cup Mirin
- ½ Teaspoon Ground Black Pepper
- 1 Tablespoon Sesame Oil
- 6 Garlic Cloves, minced
- 2 Green Onions, finely chopped
In a small sauce pan, add ⅓ Cup of Brown Sugar and 2 Tablespoons of Saki, heat on low just until the sugar melts. Add ½ Cup of Soy Sauce, ½ Cup of Mirin, minced Garlic, chopped Green Onions, ½ Teaspoon of Ground Black Pepper and 1 Tablespoon of Sesame Oil. Mix well.
Place the ribs into a container and pour the marinade over it, coating all the pieces well. Marinade for at least 2 hours or overnight.
Remove the ribs from the sauce and place them onto a large plate. Pour the rest of the marinade into a sauce pan, heat on low and let it boil for 2 minutes. If you want a thicker sauce, you can let it simmer for about 15 minutes or until it reduces by half. Strain the marinade into a bowl and discard the garlic and green onions.
Grill on the BBQ for 6-8 minutes, flipping constantly and brushing on the marinade each time you flip. Sprinkle on some roasted sesame seeds before serving. Enjoy!
↓ Supplies to make this recipe ↓