This dish is best made a day or two before it is served. The flavors deepen and it also gives you a chance to easily remove the fat by letting it solidify on top. Simply scoop off the fat and reheat slowly over low heat.
Prep Time30minutes
Cook Time2hours30minutes
Total Time3hours
Servings4
AuthorSonja Bradfield
Ingredients
3poundsof short ribs
3/4cupof soy sauce
1/4cupmirin
1/4cupsugar
1small onionchopped into big pieces
1small applepeeled and chopped
10clovesof garlicpeeled
3inchpiece of gingerpeeled
1large carrotpeeled and cut into 2 inch large chunks
2cupsof daikon radish cut into 2 inch large chunks
8ozfresh shiitake mushroomsstems removed and halved if large
Instructions
Soak ribs in cold water for about 30 minutes. Drain and pat dry.
Meanwhile, take the rest of the ingredients and blend it in a blender or food processor until smooth.
Put the mixture in a large dutch oven, add 3 cups of water and bring to a boil.
Add the ribs and lower to a simmer and cover with a lid for at least two hours until the ribs are tender.
Add carrots, daikon, and mushrooms and simmer for another 30 minutes.
Skim the fat off the top, or use a fat separator for the sauce. You can also cool and store in the fridge overnight and remove the fat off the top. Reheat over low heat.