- Marinate short ribs in ¾ cup takumi.
- Wash jasmine rice until water runs clear. Add to a medium sauce pot with coconut milk, water, sugar, and salt. On low heat bring to a simmer then cover for 15 minutes.
- While the rice cooks, add coconut shavings to a dry pan and toast until golden brown.
- Chop green onion & mango. Puree ¼ of the mango (optional).
- After 15 minutes, remove rice from heat and let steam for 10 minutes then fluff.
- Remove short ribs from marinade and place on paper towel to remove excess sauce. Place onto a very hot grill and cook both sides for 90 seconds. Then baste ribs with remaining 1/4 cup of takumi, flipping and basting until all sauce is used (about 2 minutes).
- Mix mango with rice and plate with short ribs.
Recipe created in partnership with Jordan Farnum at @farnumgrindtime.