Ingredients
- 3 x 1.2kg MSA Grade OP ribs bone in (5cm thick)
- Sea salt flakes
- Extra virgin olive oil (dash)
- 1 lemon (wedges for serving)
- 120ml sherry vinegar or red wine vinegar
- 60ml Usukuchi Light Colour Soy Sauce
- 30ml fish sauce
- 5g brown sugar
- 2 garlic cloves (crushed)
Fried Enoki
- 1 litre vegetable oil
- 800g enoki mushrooms
- 300g tempura flour
- 400ml iced water
- 1/2 tsp sweet paprika powder
- 1/2 tsp garlic powder
Salad Dressing
- 20ml Kikkoman Naturally Brewed Soy Sauce
- 30g whole egg mayonnaise
- 60g Greek yoghurt
- 500g Petite Bouche Salad Mix
Naturally Brewed Soy Sauce
Usukuchi – Light Colour Soy Sauce
40 mins Serves
10 Cook time
20-25 mins Prep time
15 mins
Fire Grilled Op Rib
The smoky flavour that can only be achieved on the grill makes these succulent ribs a sure fire hit, with a delicious salad that balances all the flavours as a side.
Method
Step 1
For the OP rib marinade, bring vinegar, Usukuchi Light Colour Soy Sauce, fish sauce, sugar, and garlic to a simmer in a small saucepan over medium heat. Gently simmer until reduced by half. Set aside to cool.
Step 2
Prepare the grill for high indirect heat.
Step 3
Season steak generously and grill over direct heat, turning every minute, until deeply browned on all sides for up to 6-8 minutes. (Grill the fat side to render the fat).
Step 4
Move the steak over the indirect heat and keep turning. Place a thermometer into the thickest part of the steak. Once it reaches 40°C, start basting with the marinade.
Step 5
Continue to grill, turning and basting with the marinade. Remove from the grill at 56-58°C for medium-rare and rest for about 10 minutes as the internal temperature will keep climbing to 60-62°C.
Step 6
Serve the steak with a side of the marinade.
Fried Enoki Mushrooms & Petite Bouche Salad
Step 1
Whisk together the tempura flour iced water, paprika powder and garlic powder until smooth.
Step 2
Heat the vegetable oil ready for frying. Cut off the bottom part of the enoki mushrooms and separate them into smaller bunches.
Step 3
Place the mushrooms into the tempura mixture and fry until golden brown and then place them on a paper towel to soak up the excess oil.
Garnish the steak with the fried mushrooms and a lemon wedge.
Step 4
For the dressing, mix the Kikkoman Naturally Brewed Soy Sauce, mayonnaise and Greek yoghurt together and dress the side salad.