1 half pear
can replace with 1 tablespoon brown sugar
1 half kiwi
can replace with 1 tablespoon brown sugar
3 cloves garlic
roughly chopped
1 half onion
roughly chopped
2/3 cup soy sauce
1 tbsp sesame oil
2 tbsp mirin
2 lbs short ribs
2 cups water
1/2 lb daikon radish
chopped into 1.5" pieces
1/2 lb carrot
about 2 carrots, chopped into 1.5" pieces, could also just use baby carrots
1 tbsp ginger
1/4 lb shiitake mushrooms
washed with stems removed
steamed rice
pine nuts
We decided to make this recipe when we saw that the butcher was selling amazing short ribs. Short ribs and vegetables are basically simmered together in a mixture of soy sauce and aromatics. We pieced together the recipe from several recipes we found online and scaled it down for a household of two. This dish made for a great Sunday supper.
Fill the dutch oven with water and bring it to a boil. Kick off the rice cooker.
Process the pear, kiwi, garlic, and onion in a magic bullet or equivalent to pureé.
Stir in the soy sauce, sesame oil, and mirin to the puréed mixture.
Trim excess fat from the ribs. Score the meat to help it absorb the marinade. To boil off some of the fat, add the ribs to the pot, bring to a boil, then simmer for 5 minutes. Drain, rinse (if needed) and return the short ribs to the empty pot.
Combine the ribs, sauce and 2 cups of water. Bring to a boil, then reduce heat to low and simmer covered for 20 minutes.
Wash and prep all the veggies. For extra credit, cut and shape the radish into flattened balls. Add the radish, carrot, ginger, and shiitake mushrooms. Simmer covered or ajar for 20 minutes.
Stir the pot and simmer uncovered or with the lid ajar for 20 minutes. Check the meat for tenderness. Cook for longer if needed. Serve with steamed rice. Garnish with pine nuts or sesame seeds.