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