Binchotan-Charred Short Rib Skewers with Yuzu Kosho Salsa Macha

Instructions

1. 1

   In a mixing bowl, massage the 1.5 lbs boneless beef short ribs, cut into 1-inch cubes with the 1 tbsp shio koji. Let this sit at room temperature while you prepare the other components. Why this works: Shio koji contains protease enzymes that break down the dense muscle proteins in short ribs, tenderizing them remarkably fast while injecting pure, fermented umami.

   5 min

   Tip: Don't let the beef sit in shio koji for more than an hour at room temp or it will become mushy.

2. 2

   Start the tare. In a small saucepan over medium heat, combine the 1/2 cup soy sauce, 1/4 cup mirin, 2 tbsp brown sugar, 2 whole dried morita chiles, and 3 whole garlic cloves, smashed. Bring to a gentle simmer and let it reduce until it just coats the back of a spoon. Strain out the solids and set the liquid aside.

   15 min

   Tip: Watch the tare closely in the last few minutes; the sugar content means it can go from perfect to burnt very quickly.

3. 3

   While the tare simmers, prepare the base of the salsa macha. In a small skillet, heat the 1/3 cup neutral oil over medium heat until shimmering. In a heat-proof bowl, combine the 1/4 cup unsalted roasted peanuts, chopped, 2 tbsp white sesame seeds, and 1 tbsp gochugaru or mild chili flakes. Carefully pour the hot oil over the mixture. It will sizzle furiously and toast the spices.

   5 min

   Tip: Use a heat-proof bowl like metal or tempered glass to handle the hot oil.

4. 4

   Once the oil mixture cools for a couple of minutes, stir in the 1.5 tbsp yuzu kosho and 1 tsp rice vinegar. Stir well to combine. This is your cross-cultural flavor bomb.

   2 min

   Tip: Adding the yuzu kosho after the oil cools slightly preserves its vibrant, floral citrus notes that would otherwise burn off.

5. 5

   Thread the marinated beef tightly onto the 8 whole bamboo skewers, soaked in water. Pushing the meat pieces firmly against each other protects the interior from overcooking and ensures a juicy center.

   10 min

   Tip: Aim for about 4 to 5 cubes of beef per skewer depending on their size.

6. 6

   Prepare a charcoal grill (ideally using binchotan) for high-heat cooking. You want those coals screaming hot—if you hold your hand 3 inches above the grate, you shouldn't be able to last 2 seconds.

   20 min

   Tip: If cooking indoors, a screaming hot cast iron grill pan is your best backup, but open charcoal is the soul of this dish.

7. 7

   Place the skewers on the hottest part of the grill. Sear for about 2 minutes per side to build a crust. During the final 2 minutes of cooking, constantly flip the skewers and brush generously with the reduced tare until deeply caramelized, sticky, and slightly charred.

   6 min

   Tip: Keep the skewers moving during the glazing phase. The sugar in the tare caramelizes in seconds.

8. 8

   Transfer the glazed skewers to a serving platter. Let them rest for just 2 minutes so the juices redistribute, then generously spoon the yuzu kosho salsa macha over the top. Serve immediately.

   2 min

   Tip: Make sure to scoop up the crunchy peanut and sesame bits from the bottom of the salsa macha bowl.