Cafe 5: Chicago Chef Showcases Beef Short Ribs Recipe

In this segment of Cafe 5, Chef Takashi Yagihashi, Executive Chef of Take Home Takashi, Tabo Noodles, and Slurping Turtle, showcases his Beef Short Ribs.

Chef Takashi will be featured at Chicago Gourmet during an exciting cooking demonstration on the Main Stage Sept. 30. He will also be participating in the Global StrEATS event on Sept. 29. 

Tickets for Chicago Gourmet's main event are sold out on Sept. 29 but are still on sale for Sept. 30 for $195 per person here

Recipe: Beef Short Ribs with Saifun Bean Threads

Serves 2


2 bunches (3 ounces total) saifun bean threads

Short Ribs:

1 clove garlic, grated

1 teaspoon sesame oil

1 tablespoon Japanese soy sauce

1 teaspoon sake

1 teaspoon sugar

1⁄8 teaspoon hot chili oil

Pinch of pepper

12 ounces 1⁄2-inch-thick bone-in short ribs, cut into 8 pieces

Vegetables 1⁄4 cup dried wood ear mushrooms

1⁄2 cup stemmed thinly sliced shiitake mushrooms

1⁄3 cup peeled thinly sliced celery (2-inch lengths)

1⁄4 cup peeled thinly sliced carrots (2-inch lengths)

1 cup sliced napa cabbage, ends trimmed


2 tablespoons mirin

3 tablespoons Japanese soy sauce

1 tablespoon sunchang kochujang (Korean chili paste)

1 tablespoon hoisin sauce

1 tablespoon sugar

1 tablespoon vegetable oil

2 tablespoons sesame oil

Pinch each of salt and pepper


Place a large pot of water over high heat and bring to a boil. Add the noodles. Turn off the

heat and let the noodles sit for 20 minutes, or until they are cooked through. Drain well

through a fine-mesh sieve and set aside

To prepare the short ribs, combine the garlic, sesame oil, soy sauce, sake, sugar, chili oil, and

pepper in a large bowl. Mix well. Add the short ribs and turn to coat. Cover and refrigerate for

20 minutes.

While the short ribs are marinating, prepare the vegetables. Cover the wood ear mushrooms

with the hot water and let them soak for 10 minutes at room temperature. Drain the water

and thinly slice the mushrooms. Combine with the rest of the vegetables in a bowl and set


To make the sauce, combine all the ingredients in a small bowl and set aside.

To cook, place a large pan over high heat. Add the vegetable oil. When the oil just begins to

smoke, add the short ribs one at a time and cook for 1 minute. Use tongs to turn the ribs over

and cook for 1 minute longer, or until the ribs are cooked through. Remove the ribs from the

pan, set them on a plate, and cover to keep warm until ready to serve

Drain the oil from the pan and wipe it clean with a paper towel. Place the pan over high heat

and add the sesame oil. Add all the vegetables and cook for 2 minutes, stirring constantly.

Reduce the heat to medium and add the noodles to the pan. Cook for 1 minute, then stir in

the sauce and season with the salt and pepper. Cook for 4 minutes longer, then remove the

pan from the heat.

To serve, divide the noodles and vegetables between 2 plates and top each with 4 short ribs.

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