Japanese short rib stew
The daikon helps the meat to quickly become soft and tender.
Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Ingredients
3 |
whole |
short ribs |
100 |
g |
daikon or long black Spanish radish, coarsely chopped |
50 |
g |
carrot, coarsely chopped |
20 |
g |
ginger, finely chopped |
1 |
|
red chilli pepper, finely chopped |
3 |
cloves |
garlic, finely chopped |
100 |
ml |
mirin |
150 |
ml |
soy sauce |
200 |
ml |
sake |
Preparation method
- Grill the short ribs in the oven or on the grill until browned.
- Place the ribs and the rest of the ingredients in a pan.
- Cook on a low heat until the short rib is done.
Serving suggestions
- Serve with white rice.
- As a filling for gyōza (Japanese dumplings).
- As a component in a fish or meat dish.