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Grilled Teriyaki Short Ribs with Mango Coconut Rice​

Image for Grilled Teriyaki Short Ribs with Mango Coconut Rice​
plate

Yield

3-4

prep

Prep Time

15 minutes

cook

Cook Time

20 minutes

clock

Total Time

35 minutes

kikkoman products used:

ingredients

6 flanken style short ribs
¾ + ¼ cup Kikkoman® Teriyaki Takumi, Original, divided
1 cup jasmine rice
1 cup coconut milk
½ cup water
2 teaspoons sugar
2 teaspoons salt
½ cup coconut, shredded
2 tablespoons green onion, chopped
1 mango

directions

  1. Marinate short ribs in ¾ cup takumi.​
  2. 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.
  3. While the rice cooks, add coconut shavings to a dry pan and toast until golden brown​.
  4. Chop green onion & mango​. Puree ¼ of the mango (optional)​.
  5. After 15 minutes, remove rice from heat and let steam for 10 minutes then fluff​.
  6. 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).​​
  7. Mix mango with rice and plate with short ribs.

Recipe created in partnership with Jordan Farnum at @farnumgrindtime.

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