Japanese · Dinner
Grilled Short Rib (High-Protein)
Soy-glazed grilled beef short rib finished with sesame and scallion, paired with a protein-boosted edamame-tofu rice for a Japanese yakiniku-style plate. Miso-ginger glaze caramelizes over direct high heat, giving char and umami depth. Served with a soft-boiled egg for extra protein, fiber and richness without extra prep.
$9
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
702Calories
54.3gProtein
38.9gFat
42.1gCarbs
6.8gSugar
5.6gFiber
1450mgSodium
382mgChol
13.9gSat Fat
870mgPotassium
180mgCalcium
5.9mgIron
3.4mcgVitamin B12
4.5mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the short rib dry; whisk soy sauce, mirin, miso, minced garlic and minced ginger in a bowl until smooth.
2
Marinate
Pour marinade over short rib, turn to coat, rest 20 minutes at room temperature.
3
Grill
Heat a grill pan to high; lay short rib on it, cook 2–3 minutes per side until deep char forms and edges blister.
4
Rest
Transfer rib to a plate, let sit 5 minutes uncovered so juices settle and meat stays tender.
5
Plate
Warm rice with cubed tofu and edamame 2 minutes over medium-low heat; slice rested rib against the grain, arrange over rice, top with halved egg, scatter scallion, sesame seeds and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g, bone-in beef short rib, flanken-style cut
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp white miso
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 2/3 cup114g cooked white rice
- 1/2 cup74g edamame, cooked
- 3.6 oz100g firm tofu
- 22 large eggs, soft-boiled
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp black pepper
