Hot off the grill! Try Timon Balloo’s favorites

Combine all ingredients other than the short ribs in a blender and mix to make a sauce. Once finished, pour the sauce over the ribs and marinate for 24 hours. Afterward, remove the ribs from the marinade and cook on a medium-heat grill until the meat reaches preferred doneness.

On a bamboo skewer, thread the chicken and Tokyo scallions. Dip the skewers into the yakitori sauce to obtain a glaze, then season them with salt and pepper. Cook the skewers on a robata grill to desired doneness, making sure to continue basting them with a small brush. Serve the skewers with warm roasted vegetables and roasted sesame seeds.

Yakitori sauce:

In a sauce pot, heat the sake, mirin and sugar. Once the sugar has been diluted, add ginger and soy sauce. Refrigerate the mixture and reserve for dipping.

Clean, cut and mix mushrooms in a bowl. Add yakitori sauce and olive oil to the mushroom mixture. Then, cook the mushrooms until they reach desired doneness. Drizzle cooked mushrooms with sweet soy for garnish.

Combine all ingredients — except cauliflower — in a saucepan. Heat the ingredients until they are infused. Reserve bagna cauda. Take ¼ head of cauliflower and cut it into wedges. Grill the wedges over medium heat to desired doneness. Once done, spoon bagna cauda over cauliflower wedges.