Japanese Braised Fried Short Ribs With Carrot Coulis Garden Vegetable

Japanese Braised Fried Short Ribs With Carrot Coulis Garden Vegetable
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Deb Paquette, Kenji Nakagawa, Etch, Nashville

Category: main dish


hort ribs:
1 cup soy sauce
1/2 cup sake
1/2 cup granulated sugar
1/4 cup oyster sauce
1/2 oz. ginger, minced
1 side bone-in short ribs
4 cups chicken stock
1 sm. onion, cut into med. dice
2 ribs celery, cut into med. dice
1 lg. carrot, cut into med. dice
1 clove garlic
Short rib stock:
1/4 cup canola oil
1 Tbsp. garlic, minced
1 Tbsp. green onion, minced
2 tsps. ginger, minced
1 tsp. Chinese five spice powder
1/8 tsp. crushed red pepper flakes
cornstarch, mixed with water to form a slurry
Carrot coulis:
3/4 lb. carrots
4 Tbsps. unsalted butter, at room temperature
1 Tbsp. gochujang (Korean red chile paste)
1/2 Tbsp. fish sauce
1 tsp. sake or dry white wine
Pea sauce:
1/2 lb. frozen green peas, thawed
2 Tbsps. unsalted butter, at room temperature
1 1/2 Tbsps. ginger, minced
1 Tbsp. Thai basil
1/2 tsp. salt
canola oil (for frying)
3 cups panko
2 lg. eggs, lightly beaten
1 cup all-purpose flour
Asian noodles of choice, cooked and held in water
vegetables, such as snow peas, carrots, shiitake mushrooms, green onions, spinach, and bok choy


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Added 5 years ago by:
Hungry Martha Hungry Martha
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2 people cheffed this recipe
Sharon GormanHungry Martha
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