Braised Short Ribs with Daikon and Carrot (Pressure Cooker)
Servings 2 people
Ingredients
- 1 pound boneless short ribs (2 pounds for bone-in)
- 1 tablespoon sesame oil
- 1 large onion (peeled and cut into 8 wedges)
- 1½ tablespoons ginger (minced)
- 1½ tablespoons garlic (minced) (about 3 cloves)
- 1 (4-inch) daikon (peeled and cut into 1-inch cubes) (about 2 cups total)
- 3 carrots (peeled and cut into 1½-inch pieces) (about 1½ cups total)
- 1 green onion (finely chopped)
- salt
- ground black pepper
Seasoning:
- ¼ cup plus 3 tablespoons soy sauce
- ¼ cup plus 2 tablespoons mirin
- 3 tablespoons dark brown sugar
- 3 tablespoons sake
Instructions
- Cut the short ribs into 1½-inch cubes. Pat dry with paper towels. Season with salt and pepper.
- In an electric pressure cooker with the “saute” setting (cook over medium-high heat in a stovetop pressure cooker), warm up the sesame oil. If your electric pressure cooker doesn’t have a “saute” function, use a large pan and cook over medium-high heat on the stove. Sear the short ribs on all sides until nicely brown. Transfer the meats to a plate. Set aside.
- Remove most of the fat and brown bits with paper towels, but leaving ½ tablespoon oil in the pan. Add onions and cook until just tender. Add ginger and garlic. Stir and cook for a minute. Pour in the seasoning and cook for 2 minutes.
- Combine all the ingredients in the pressure cooker. Stir and mix well. Cover and lock the lid. If using electric pressure cooker, make sure the pressure release valve is at the “sealing” setting, not “venting”. If using stovetop pressure cooker, bring to high pressure over high heat. Once it is at high pressure, reduce to low heat.
- Cook the meat and vegetables for 25 minutes. When cooking is done, the “keep warm” button will be on (turn off the heat for stovetop pressure cooker). There are two ways to do it. You can either release the pressure naturally by doing nothing, about 20 – 30 minutes or you can release pressure slowly or carefully by opening the vent. Make sure you read the manual book to know how to do it safely.
- Open the lid and transfer the meat and vegetables to a serving plate. Top with a few tablespoons of sauce and green onion. Serve immediately with hot steamed rice.
Notes
Tips:
- Before using a pressure cooker, make sure you read through the manual and know how to use it. Pressure and hot steam can be dangerous.
- Daikon, sake, and mirin can be found in Asian supermarkets.
- If you can’t find daikon, you can use all carrots (about 3½ cups total).
- When you first open the lid, you will see a lot of liquid. The liquid is mainly from the daikon and carrot. It is normal. And don’t worry, the seasoning is enough for that much liquid.
- For the leftover sauce, save it up and use it as a broth for soup noodles some other day.