Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine ¾ cup (175 mL) of the teriyaki sauce, sake, garlic and 4 tsp (20 mL) of the gingerroot in a large sealable freezer bag. Pierce short ribs all over with a fork. Add ribs to bag, massaging to coat; seal and refrigerate for at least 8 hours or up to 24 hours.
Meanwhile, whisk together mayonnaise, the remaining ¼ cup (60 mL) teriyaki sauce, 1 tsp (5 mL) gingerroot and the sesame oil in a bowl. Cover and refrigerate for up to 3 days.
Discard marinade from ribs. Pat ribs dry with paper towel. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning twice or more or until cooked to medium-rare doneness (145°F/63°C) at the most. Serve ribs with the mayonnaise mixture alongside for dipping.