Japanese Braised & Fried Short Ribs with Carrot Coulis & Garden Vegetable Stir-Fry From Chef/Owner Deb Paquette & Sous Chef Kenji Nakagawa of Etch in Nashville
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Japanese Braised & Fried Short Ribs with Carrot Coulis & Garden Vegetable Stir-Fry

Deb Paquette, Kenji Nakagawa, Etch, Nashville / January 2013

For 6 servings

Short 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
  1. Mix soy sauce, sake, sugar, oyster sauce, and ginger in a bowl; cover with plastic wrap; let stand 1 hour; strain through fine-mesh chinois into large 4"-deep roasting pan; add short ribs, chicken stock, onion, celery, carrot, and garlic; cover; refrigerate 12 hours.

  2. Heat oven to 300°F.

  3. Uncover ribs; add 2 cups water to pan (liquid should barely cover meat); roast, uncovered, 2 hours; reduce oven heat to 275°F; roast until bones are loose from meat but still attached; remove from oven; let cool in pan 30 minutes.

  4. While still warm and in the pan, carefully remove bones from short ribs, cutting meat free from bones but keeping ribs intact; place another pan large enough to cover ribs on top; weight with 12 to 13 lbs. (be careful not to make sauce overflow); refrigerate overnight.

  5. Remove ribs from braising liquid; wipe off any excess fat; envelop tightly in plastic wrap; reserve in refrigerator; strain braising liquid through fine chinois into a pot; discard solids; bring to a boil; remove from heat; cool; skim fat from surface; discard; reserve braising liquid.

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

Heat oil in large pot; add garlic, green onion, ginger, five spice powder, and red pepper flakes; cook, stirring occasionally, until onion and ginger are softened (3 to 4 minutes); add 8 cups short rib braising liquid; bring to a boil; reduce heat to medium-high; simmer 30 minutes; whisk in slurry to desired consistency; cook 5 minutes; remove from heat; strain through fine chinois into airtight container; discard solids; cool; cover; reserve in refrigerator.

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

Place carrots in a steamer; steam until soft; remove from heat; place in a blender; add butter, gochujang, fish sauce, and sake; blend until smooth; place in squeeze bottle; reserve.

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

Blend peas, butter, ginger, basil, salt, and 1/4 cup water in a blender until smooth; strain through fine chinois into a bowl; place in squeeze bottle; reserve.

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
  1. Heat oil in deep fryer to 350°F.

  2. Unwrap short ribs; trim any excess fat; square top side-down to 1/4" to make a smooth surface and remove any gristle; cut between the bones into 5 oz. portions (should resemble large sticks).

  3. Place panko in a shallow bowl; place eggs in another shallow bowl; place flour in third shallow bowl; working one at a time, dredge short ribs in flour, shaking off excess; dip in eggs, letting excess drip back into bowl; coat in panko; working in batches, fry short ribs until brown and crispy; remove with a spider; place on baking sheet lined with paper towels; reserve (keep warm).

  4. Heat remaining short rib stock in large pot; add noodles, peas, carrots, mushrooms, and green onions; cook 5 minutes; stir in spinach and bok choy; reserve (keep warm).

  5. To serve, divide soup among serving bowls; garnish with cilantro; smear carrot sauce across each large serving plate; cut fried short ribs into 4 pieces; stand up in sauce meat-side up; set a bowl of noodles on each plate; garnish plate with dots of pea sauce.

What to drink: Domaine Gresser Riesling Alsace Kritt 2008