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

Ingredients

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
Assembly:
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
cilantro

Preparation

Read full details on:
www.foodarts.com

Comments
Added a year ago by:
Hungry Martha Hungry Martha
     293 recipes
2 people cheffed this recipe
Sharon GormanHungry Martha
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