Yield: Yields 8 cups kelp stock
The gorgeous appearance of these sake-braised short ribs is reminiscent of the dish’s popular sister, American-style braised short ribs. But the flavor of this dish is distinctively Japanese, and the dish is lighter and easier on the stomach than the American version.
This recipe is excerpted from Hiroko’s American Kitchen: Cooking with Japanese Flavors. Read our review.
If you plan to make kelp stock, please note that the recipe yields 8 cups, more than you need for the ribs, but the stock freezes well in plastic containers.
Make Ahead Tips
The kelp stock can be made 2 to 3 days ahead and refrigerated. By cooking and refrigerating this dish a day ahead of time, you can remove coagulated fat from the top of the meat broth and allow the flavors to mingle.
Serve the dish with some crusty bread to enjoy the sauce left on your plate.
Freeze unused kelp stock in 2-cup portions in small plastic containers for up to 2 months. To defrost frozen stock, place it in a small pan with a tight-fitting lid and cook over medium heat. Defrosting 2 cups of frozen stock this way takes about 5 minutes.
Delicious! Did not have time to make the kelp stock and also did not have any prunes on hand but the beef was very tender and flavourful. Would make this again.
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