Asian Short Ribs With Daikon and Shiitake Mushrooms | Oregonian Recipes

Name: Asian Short Ribs With Daikon and Shiitake Mushrooms | Oregonian Recipes
Ingredients: 8 dried shiitake mushrooms; 3 1/2 to 4 pounds cross-cut (flanken-style) short ribs; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 medium onion, chopped; 2 tablespoons chopped fresh ginger; 1 1/2 tablespoons chopped garlic; 2 whole star anise; 1 cup plus 2 tablespoons beef broth (divided); 2 tablespoons black bean-garlic sauce (I use Lee Kum Kee brand); 2 tablespoons soy sauce; 2 tablespoons granulated sugar; 1 medium daikon radish (about 10 ounces), peeled and halved lengthwise and cut into 3/4-inch slices; 1 1/2 tablespoons cornstarch; 1 tablespoon dark sesame oil; 5 green onions, chopped; Hot steamed rice, for serving

recipes.oregonlive.com

Daikon, a large white tuber from the radish family, tastes sharp when eaten raw but buttery and sweet when braised. Dried shiitake mushrooms and black bean-g...

View full recipe on recipes.oregonlive.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at recipes.oregonlive.com.

Share this recipe:

Cooking tools:

Slow cooker
Oven
Baking sheet
Aluminum foil
Saucepan
Chef's knife
Cutting board
Mixing bowl
Serving bowl
Slotted spoon
Spoon
Ladle
Whisk
Colander
Peeler
Measuring cup
Measuring spoon
Stove

Ingredients

8 dried shiitake mushrooms
3 1/2 to 4 pounds cross-cut (flanken-style) short ribs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium onion, chopped
2 tablespoons chopped fresh ginger
1 1/2 tablespoons chopped garlic
2 whole star anise
1 cup plus 2 tablespoons beef broth (divided)
2 tablespoons black bean-garlic sauce (I use Lee Kum Kee brand)
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 medium daikon radish (about 10 ounces), peeled and halved lengthwise and cut into 3/4-inch slices
1 1/2 tablespoons cornstarch
1 tablespoon dark sesame oil
5 green onions, chopped
Hot steamed rice, for serving