Ingredient Amount
Dried shiitake mushrooms 10 ea.
Beef short ribs, bone-in, 3-inch lengths 10 lb. (20 individual ribs)
Mirin 2 Cups
Soy sauce, mushroom 2 oz
Onion, 2-inch pieces 8 oz.
Ginger, peeled and lightly crushed 2 oz.
Garlic, chopped 6 cloves
Daikon, oblique or disk, 1/2" thick 1 lb.
Carrots, cut on bias, 1 ½-inch lengths 1 lb.
Jujube, Chinese red dates, remove pits ½ Cup
Kosher salt 1 Tsp.
Pine nuts, toasted 1 Cup
Sesame oil 1 Tbsp.
Egg, separated, thin omelet made with 4 ea.
yolk and whites separately
cut into bite sized diamonds, see chef for special pan and demonstration.
Method:
Briefly re-hydrate dried shiitake caps so that they may be cut in half. Cut them, remove stems, and reserve liquid and caps for braising.
2. Blanch short ribs, remove from blanching water, place in clean wok with mirin, soy sauce, onions, ginger, garlic, dates, and reserved mushrooms and liquid, add water if needed, just to cover ribs.
3. Bring mixture to boil then immediately lower to simmer. Simmer for at least 2 hours or until fork tender, skimming scum as it accumulates. Occasionally stir meat to keep moist.
4. When meat is fork tender add daikon, and carrots and simmer until these are also tender.
5. Before serving, remove the crushed ginger.
6. Taste the simmering liquid. You are trying to achieve a slightly sweet and salty taste, fairly intense. Adjust seasoning with soy sauce and sugar.
7. Stir in the pine nuts and sesame oil, cook until heated through.
At Service
1. Two ribs per portion, make sure each portion gets carrots, daikon, and dates. Garnish with omelet diamonds.
Note: Some choose to lightly thicken sauce with a cornstarch slurry.