An easy stew made in your rice cooker! Pork spare ribs and daikon radish melt in your mouth. The tender meat and flavorful daikon are exquisite. The simple seasoning maximizes the natural flavors of the ingredients. A perfect warming dish for winter.
Ingredients
Main Ingredients (2-3 servings)
- Pork Spare Ribs 500g
- Daikon Radish 300g
- Garlic 2 cloves
Seasonings
- Salt 1/4 tsp
- Water 400ml
- Cooking Sake (Rice Wine) 100ml
- Shiro Dashi (White Soy Sauce Base) 40ml
- Dried Parsley (to taste)
Steps
- Rub Salt 1/4 tsp all over Pork Spare Ribs 500g and let sit for 10 minutes.
- Peel the Daikon Radish 300g and cut into semi-circles about 3cm thick. Cut into wedges if the radish is large.
- Line the bottom of the rice cooker pot with the daikon peels.
- Add the pork spare ribs (after resting) and the cut daikon radish to the rice cooker pot.
- Add Water 400ml, Cooking Sake (Rice Wine) 100ml, and Shiro Dashi (White Soy Sauce Base) 40ml to the rice cooker pot.
- Crush the Garlic 2 cloves with the back of a knife and add to the rice cooker pot.
- Close the rice cooker lid and select the regular white rice cooking mode.
- After cooking, check the ribs and daikon. If the meat is still tough, cook again or leave on the keep-warm setting for about 30 minutes.
- Plate the stew. If there is any scum on the rice cooker lid, rinse it off with some of the broth before plating.
- Strain the cooking liquid using a paper towel.
- Pour the strained cooking liquid over the daikon and pork ribs on the plate.
- Sprinkle Dried Parsley (to taste) all over to finish.
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