PRODUCT USED

Da Yaki Teriyaki Sauce

LEARN ABOUT THE CHEF

Ippy Aiona

INGREDIENTS

Short Ribs Ingredients

  • Boneless thick short ribs (Boneless Chuck flap or bone-in beef short ribs at least 3 inches thick or more)
  • ½ 1Tbsp white pepper
  • ½ Tbsp Black pepper
  • ½ Tbsp granulated garlic
  • ½ Tbsp salt
  • One large bottle Da Yaki sauce
  • 1 cup water or fill up Da Yaki bottle with water
  • 6 roughly chopped garlic cloves
  • 3 inch piece rough-cut ginger
  • 3 Green onion stalks roughly cut

Asian Slaw Ingredients

  • ½ head Napa Cabbage shredded
  • 1 cup shredded carrots
  • ½ head red cabbage shredded
  • 2 Tbsp Aloha Shoyu Ginger dressing
  • Squeeze of one lime
  • 6 Thai basil chiffonade
  • 1 Tbsp minced cilantro (or torn)
  • 1 Tbsp crushed Peanuts
  • Sprinkle sesame seeds.
  • Salt and pepper to taste
  • 2 stalks green onion sliced

DIRECTIONS

Short Ribs

  • Preheat oven to 300 degrees
  • Clean short ribs and cut to desired size
  • With salt, white and black pepper and granulated garlic. Generously season Short ribs
  • In medium high pan sear each side of short rib to give it nice color
  • Put short rib in a roasting pan, cover with tinfoil and cook for at least three hours or until fork tender.
  • Remove from liquid and serve!

Asian Slaw

  • In a larger bowl gently mix everything together and enjoy

PRODUCT USED IN THIS RECIPE

DA YAKI SAUCE

Da Yaki Sauce is served at Makai Island Grill in Las Vegas. This sauce is perfect for marinating your meat and chicken and can be used as a glaze. Da Yaki Sauce is a great option when cooking Teppanyaki Style or adding to your fried rice recipe.

LEARN MORE

LEARN ABOUT THE CHEF

Born into the world of restaurants, Chef Ippy Aiona first set fire to his cooking career early at his dad’s Hawaiian restaurant and his mom’s Italian restaurant.  With the food industry running through his veins and a culinary degree from the Cordon Bleu in San Francisco Chef Ippy ran the gauntlets of cooking competitions with his most recent Food Network “BBQ Brawl” seeing him finishing in the finale.  Chef Ippy was placed on the Forbes 30 under 30 list as one of the 30 best in the food industry under 30 years old and his cookbook “The Easy Hawaiian Cookbook” made it to the Amazon top 100 cookbook list.  He has conceptualized and opened many restaurants with the current Ippy’s Hawaiian BBQ having a successful 10 year run so far and his newest concept “The Dizzy Pita” enjoying its first year in business.  Finally, Chef Ippy’s recent show “Eating Our Roots” had its first breakout season and was sponsored by none other than his favorite condiment Aloha Shoyu.

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