Guajillo & Black Garlic Braised Short Rib Yaki-Onigiri by Kenji Nakamura
This isn't your average convenience store rice ball. It's a weekend project where we take bone-in beef short ribs, slow-braise them in a Japanese-Mexican collis
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Cooking tools:
- Dutch oven
- Blender
- Rice cooker
- Cast iron skillet
- Rice paddle
- Oven
- Stove
- Skillet
- Pot
- Mixing bowl
- Fork
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Aluminum foil
Ingredients
- 2 lbs Beef Short Ribs (bone-in)
- 3 whole Dried Guajillo Chiles
- 4 cloves Black Garlic
- 1/2 cup Soy Sauce
- 1/2 cup Sake
- 1/4 cup Mirin
- 2 cups Water
- 1 piece Kombu (dried kelp)
- 3 cups Short-grain sushi rice
- 3 1/4 cups Water (for rice)
- 2 whole Umeboshi (salted plum)
- 2 tbsp Toasted Sesame Seeds
- 1 tbsp Sesame Oil
- 4 sheets Nori sheets
- 1 tbsp neutral cooking oil
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