A plate with grilled beef short ribs and rice topped with chopped green onions, next to a bottle of Kikkoman Takumi Teriyaki Sauce on a wooden surface.

Recipes /

Grilled Teriyaki Short Ribs with Mango Coconut Rice

Name: Grilled Teriyaki Short Ribs with Mango Coconut Rice
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients: Beef

Serves 3-4

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

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

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.