How to make it
5 steps. Take it one step at a time.
Soak the beef short ribs
Soak the beef short ribs in cold water for 30 minutes to extract blood, then drain and rinse.
30 minPlace the ribs in a large pot of boiling water and blanch
Place the ribs in a large pot of boiling water and blanch for 5 to 8 minutes. Drain and rinse the ribs again in cold water to remove impurities.
8 minWhisk together the soy sauce, sugar, mirin, minced garlic, ginger
In a bowl, whisk together the soy sauce, sugar, mirin, minced garlic, ginger, and sesame oil to create the braising liquid.
Combine the blanched ribs, the braising liquid, and 2 cups of water
Combine the blanched ribs, the braising liquid, and 2 cups of water in a clean pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
45 minAdd the cubed radish, carrots, shiitake mushrooms, and chestnuts
Add the cubed radish, carrots, shiitake mushrooms, and chestnuts. Simmer for another 30 to 40 minutes until the ribs are tender and the sauce has reduced to a thick glaze.
40 min
A little kitchen wisdom
Trimming the excess fat from the ribs before cooking ensures a cleaner sauce. For a more traditional look, round the edges of the radish and carrot pieces to prevent them from breaking apart while simmering.
