Miso & Soy Beef Ribs
Cook Time 1 hour + marinating time
1 tbsp peanut oil
8-10 beef ribs (1 – 1.5 kg)
½ cup white miso paste
2 tbsp mirin
3 tbsp soy sauce or tamari
1 tbsp sugar
¼ cup Japanese sake (rice wine)
½ cup dashi stock (dissolve 1 dashi sachet in boiling water) or beef stock
½ cup green onions, finely sliced
Steamed Japanese rice, to serve
Place the beef ribs in a large ziplock bag or bowl and marinate for 2 - 3 hours in the white miso paste, mirin, 2 tbsp of soy sauce, and sugar.
Select “Manual Mode”, then select “Stir Fry”, then select “High Stir Fry”. Once the bowl is hot, add the oil and brown the beef ribs in batches until golden. Remove and set aside.
Deglaze the bowl with the sake, stock and the rest of the soy sauce. Return the beef ribs to the bowl and ensure they are evenly distributed in the bowl.
Select “Pressure Cook”, then select “High Pressure” and set time to 35 minutes.
Once cooking is complete, allow ribs to cool for 5 minutes and then transfer to a serving platter.
To thicken the sauce, select “Manual Mode”, then select “Stir Fry”, then select “High Stir Fry” again until the sauce starts to thicken (3 - 5 minutes). Pour sauce over ribs. Garnish with finely chopped green onions. Serve with steamed Japanese rice.
To make Japanese rice, place 2 cups of sushi rice in your Cook4Me bowl. Rinse the rice well (3 - 4 times) until the water runs clear. Now to cook the rice, cover rice with enough water so it should reach up to the first knuckle on your index finger – this is a fail proof way to always achieve perfect rice results, regardless of the rice variety.
Select “Cooking Ingredients”, then press “Grains”, then press “Rice”. The Cook4Me will cook the rice for 9 minutes.