Serves: 4

Time to prep: 1 hour

Ingredients:

1kg cross-cut beef short rib slices (ask the team for availability)

½ medium onion, roughly chopped  

½ nashi pear

2 garlic cloves

1inch piece ginger, peeled roughly cut

140ml soy sauce

120ml water

25g dark brown sugar

2 tbs mirin

1 tsp freshly cracked black pepper

2 tbs sesame oil

1 tbs chives

1 tbs toasted sesame seeds.

Method:

In a blender, combine the onion, nashi pear, garlic, ginger, soy sauce, water, dark brown sugar, mirin, black pepper, and sesame oil. Blend until smooth.

Place the beef short rib slices in a large resealable bag or container. Pour the marinade over the meat, ensuring all slices are well coated. Seal and refrigerate for at least 4 hours, preferably overnight.

Heat your grill to medium-high.

Remove the ribs from the marinade, allowing excess to drip off. Place on the hot grill and cook for 2-3 minutes per side until nicely charred and cooked through.

Serve: transfer to a serving plate, garnish with chives and toasted sesame seeds. enjoy with sticky rice, green salad, and pickles.