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Szechuan Braised Kobe Beef Short Ribs

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plate

Yield

Yield: 4 servings

kikkoman products used:

ingredients

1/4 cup canola oil
4 pounds Kobe beef short ribs
1 pound ginger, cut into 1/4-inch slices
1 head garlic, cloves separated and smashed, skin on
6 to 10 Szechuan dried chiles
5 pieces star anise
4 cups xiao shing wine (Chinese rice wine)
1/2 cup mushroom soy sauce
2 cups Kikkoman Soy Sauce
1 1/2 cups rock sugar or light brown sugar

directions

In heavy-bottomed pan, heat oil. Sear beef on all sides. Add ginger, garlic, chiles and star anise; saete just until heat releases aromas. Add wine, mushroom soy sauce and enough water to cover beef. Bring to a boil; reduce heat and simmer, covered, 1 hour. Skim every 15 minutes, adding water as necessary to keep beef covered.

Add soy sauce; simmer 20 to 25 minutes or until meat is tender and falling off the bone. Add sugar; simmer 10 minutes more.

Serving suggestion: Place shredded iceberg lettuce, firm tofu and spinach leaves in clay pot. Add one piece beef and beef cooking liquid to cover, making sure to include garlic cloves; bring to a boil. Garnish with cilantro and chopped scallions; serve with steamed jasmine rice.

Recipe created by Alexander Ong, Betelnut Pejiu Wu (San Francisco, CA)

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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