Zabuton (Denver Cut Yakiniku)
Zabuton — the chuck short rib known as Denver cut — is heavily marbled and buttery, rivaling premium cuts when sliced thin and cooked fast.
Ingredients
| 1 lb (450g) | Denver cut (chuck short rib), sliced thin (3 to 4mm) | |
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | sake |
| 1 tablespoon | 15 ml | mirin |
| 1 teaspoon | 5 ml | sesame oil |
| 1 teaspoon | 5 ml | sugar |
| 3 cloves | garlic, minced | |
| 1 teaspoon | 5 ml | freshly grated ginger |
Instructions
- Slice the Denver cut thinly, about 3 to 4mm, against the grain.
- Mix soy sauce, sake, mirin, sesame oil, sugar, garlic, and ginger. Coat the beef and marinate for 30 minutes. Bring to room temperature before grilling.
- Grill on a very hot surface for 1 minute per side. The fat will render and create a slightly crisped edge.
- Serve immediately while hot.