Braised Beef Ribs Noodles using Mizkan and Soy Sauce
This is my special Braised Beef Ribs Noodles at beta phase. I just got zapped with the idea of using Mizkan (Japanese rice vinegar) to add complexity to this dish. The result is a light, soy-based beef noodles that is savoury, slightly sweet with a hint of smokiness from the sesame oil. I can foresee myself tuning the recipe with other unconventional ingredients but here’s what I’ve done to achieve this dish.
Prep time: 1hr | Cooking time: 40 mins 150-180gm of beef ribs (marinate in garlic powder, soy sauce, salt and pepper) 6-7 beef slices (add them to the marinade above) 2” young ginger, sliced 3 stalks of scallions (use the bottom 1/3 for the broth) 1 1/2” diameter of a bunch of coarse rice noodles 1 tbsp soy sauce 1 tsp dark soy sauce 1 tsp garlic powder 1-2 tsp chilli flakes 1 tsp Mizkan 1 1/2 tsp Shaoxing wine 1/2 tsp honey 1/2 tsp sesame oil 1. Use 1 tsp oil to first fry the ginger slices, then brown the beef ribs. 2. Add chilli flakes, garlic powder, soy sauce, Shaoxing wine and Mizkan followed by a cup of water. 3. Close the pressure cooker lid, set to high flame for 10 mins and low flame for another 20 mins 4. Fish the beef ribs out and set aside. Then clear the aromatics out of the pan 5. Lay the coarse rice noodles in (just soak in tap water for 1 min) 6. Slowly add scallions as the noodles cook 7. Blanch some vege on the side if you want to be healthy and balanced and all that jazz 8. Finally, add a touch of sesame oil when the noodles is about done followed by beef slices. Turn the heat off and top the noodles with beef ribs and serve