Ingredients:
1 Kg beef short ribs
4 cups water
2 Tbsp oil
2 Tbsp ginger, sliced (2 thumb-sized pieces)
1 Tbsp garlic, chopped (2 big cloves)
1/2 c onion (1 big white onion)
2 Tbsp brown sugar
6 Tbsp soy sauce
extra water
1 beef cube
1 whole carrot, sliced diagonally
6 reconstituted dried shiitake mushrooms
2 Tbsp mirin
1 Tbsp sesame oil
1 Tbsp sesame seeds, toasted.
Directions:
1. Boil beef in water until tender. Strain and set aside broth. [I simmered the beef for 2 hours the night before. Let it cool then store in the refrigerator overnight. Remove any of the lard / sebo that forms on top. You wouldn't want to eat that. Microwave the beef and stock for 3 minutes to get them warmed up for cooking.]
2. Heat oil on medium heat. Saute ginger, garlic, and onion. Add sugar and beef, then cook until brown.
3. Measure strained broth from boiled beef. Add water to get 3+1/2 cups of liquid.
4. Add soy sauce to the beef. Pour in stock and simmer for 10 minutes. Add in the rest of the ingredients and simmer until vegetables are tender. Serve hot, garnished with sesame seeds.
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