Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown all sides of the 2 pounds of beef short ribs for about 8-10 minutes until deeply colored, then remove the ribs and set aside.

2. 2

   In the same pot, add 1-inch piece of sliced fresh ginger and 2 smashed cloves of garlic, sautéing for 1 minute until fragrant.

3. 3

   Deglaze the pot with 4 tablespoons of sake, scraping up any browned bits from the bottom of the pan, and cook for 1 minute until the alcohol scent evaporates.

4. 4

   Return the browned short ribs to the pot and add 4 cups of dashi stock, 4 tablespoons of mirin, 6 tablespoons of soy sauce, and 2 tablespoons of granulated sugar, bringing the mixture to a simmer.

5. 5

   Reduce the heat to low, cover the pot, and simmer for 1.5 hours, turning the ribs occasionally to ensure even cooking.

6. 6

   Add the 1 large daikon radish, cut into 1-inch thick half-moon slices, to the pot and continue to simmer, covered, for another 45-60 minutes, or until the short ribs are fork-tender and the daikon is translucent.

7. 7

   Skim any excess fat from the surface, taste the sauce, and adjust seasoning if necessary, then let the stew rest for 10 minutes before serving.