Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Sear all sides of the 1.5 kilograms boneless beef short ribs until nicely browned, then remove the meat and set it aside.

3. 3

   Add 15 grams sliced fresh ginger and 3 crushed cloves of garlic to the pot, sautéing for 1 minute until fragrant.

4. 4

   Deglaze the pot with 200 ml sake and 100 ml mirin, scraping up any browned bits from the bottom, and bring to a simmer.

5. 5

   Return the seared beef short ribs to the pot and add 4 tablespoons of soy sauce, 2 tablespoons of granulated sugar, and 750 ml of dashi stock, ensuring the beef is mostly submerged.

6. 6

   Bring the liquid to a gentle simmer, then add 300 grams daikon radish, 2 medium carrots, and 100 grams fresh shiitake mushrooms, cover the pot, and reduce heat to low.

7. 7

   Simmer for 2 hours and 30 minutes, then stir in 1 can (400 grams) rinsed and drained cooked chickpeas and continue simmering for another 30 minutes until the beef is fork-tender.

8. 8

   Garnish with 2 thinly sliced green onions before serving this rich stew.