Japanese Miso Soy Braised Short Ribs with Daikon & Shiitake

Ingredients (Serves 6)

• 3 lbs beef short ribs (bone-in, English cut preferred)

• 1 tbsp sesame oil

• 2 tbsp neutral oil (canola or grapeseed)

• 1 large daikon radish, peeled and cut into thick rounds

• 1 cup fresh shiitake mushrooms, stems removed, caps sliced in half

• 1 large onion, sliced thin

• 4 cloves garlic, smashed

• 1-inch knob fresh ginger, sliced

• ½ cup sake

• ½ cup mirin

• ½ cup soy sauce (Japanese shoyu recommended)

• 4 cups dashi stock (or substitute with low-sodium chicken broth + kombu piece)

• 2 tbsp red miso paste

• 2 tbsp brown sugar or Japanese kuromitsu (black sugar syrup if available)

• 2 scallions, sliced thin (for garnish)

• Toasted sesame seeds (for garnish)

Instructions

1. Sear the Short Ribs

   • Heat the Nutri-Stahl 6 QT over medium-high heat.

   • Add sesame oil and neutral oil, then sear short ribs on all sides until browned. Remove and set aside.

2. Build Aromatics

   • In the same pot, add onion, garlic, and ginger. Cook until fragrant and slightly caramelized.

3. Deglaze & Braise Base

   • Pour in sake and mirin, scraping the bottom of the pot to release fond.

   • Add soy sauce, dashi, and brown sugar. Stir until dissolved.

4. Add Short Ribs & Vegetables

   • Return ribs to the pot. Add daikon rounds and shiitake mushrooms.

   • Cover and simmer on low heat for 2.5–3 hours, until ribs are tender and daikon has absorbed flavor.

5. Finish with Miso

   • Whisk miso paste with a ladle of hot broth, then stir it back into the pot (do not boil miso directly to preserve flavor).

6. Serve

   • Ladle into bowls with broth, daikon, and mushrooms.

   • Garnish with sliced scallions and toasted sesame seeds.

   • Pairs beautifully with steamed rice or Japanese pickles on the side.