Crock pot oven, or stove top
4 lb. Short Ribs
1 C light soy sauce
1/2 C Mirin rice wine
1/2 C Sake
Pepper to taste
1/2 C Daikon radish, peeled, coarse chop
1 Asian pear, peeled, cored, chopped
1 Fuji apple, peeled, cored, chopped
1-6 garlic cloves, to taste, peeled
1 onion, chopped
6 Shiitake mushrooms, fresh or dried
1 large carrot, peeled, chopped
1 C beef stock
Serve with rice.
In 14" cast iron skillet over medium high heat brown lightly oiled short ribs on all sides. Drain fat, and blot pan with paper towel. Add miring, sake deglaze pan scrapping the bottom to dislodge all the brown bits.
In blender or food processor puree soy sauce, mirin, sake (including all the brown bits from the bottom of the cast iron pan), pepper, radish, pear, apple, and garlic.
Pour a half cup or so of the puree into bottom of slow cooker, or dutch oven if you are not using slow cooker. Add short ribs to bottom of vessel, then add potato, carrot, onion. Pour the remaining puree over the top to fill the slow cooker or dutch oven.
Slow cooker - cook on high setting for one hour, then reduce to low (can be cooked on low setting alone for 6-7 hours until meat fall off of bone).
Dutch oven in oven - place in oven at 300˚ for 2-3 hours, or until meat falls off bone.
Dutch oven on stove top - heat contents of dutch oven to boil, reduce to low and cook for 2-3 hours or until meat falls off bone.