Ingredients Jump to Instructions ↓

  1. For richer flavor, add boiled chestnuts, ginkgo nuts or pine nuts if available. Cook the dish low and slow and add sesame seeds and red chili for deeper flavor.

  2. 1-3/4 lb. beef spareribs

  3. 1/3 medium carrot (1-1/2 oz)

  4. 2 dried shiitake mushrooms, soaked in water

  5. 1 green onion

  6. 1 green pepper

  7. 2-1/2 oz bamboo shoot (canned)

  8. 1 T each salad oil and Mirin

  9. 1 t roasted sesame seeds

  10. Shredded omelet


  12. 5 T soy sauce

  13. 2-1/2 T each sake and Mirin

  14. 3-1/2 t sugar

  15. 1/2 t crushed garlic

  16. 1/8 t ground chili pepper

  17. Pepper

  18. 1/4 in (0.7 cm) intervals. This process not only helps the meat to absorb the marinade but also makes eating easier. Combine all marinade ingredients and add spareribs. Let stand 3-4 hours. In a saucepan, heat

  19. 1 T salad oil. Add drained spareribs and cook over high heat. Reserve the marinade sauce. Pour enough water to cover and simmer until the meat is tender. Add remaining marinade and continue to cook, until the liquid is boiled down to half, constantly skimming. Slice carrot. Cut up remaining vegetables and add to the pan. When heated through, stir in Mirin to glaze. Pour in sesame oil and immediately remove from heat. Sprinkle with sesame seeds and shredded omelet.

  20. Servings: 4 servings


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