Japanese Daikon Spare-Ribs Recipes

Spare-Ribs Simmered with Daikon Radish

This is another Japanese simmered recipe using daikon radish. I am using spareribs instead of chickens as it will give me the best taste of soups, in addition, I really enjoy the bite on those “soft-bones”.
This is actually an 1 recipe in 2 Dishes where you can enjoy both :

1) Spare-ribs simmered Daikon Soups
2) Spare-ribs and Daikon Misoni

Spareribs simmered Daikon Soups

Ingredients:

2 tsps vegetables oil
300g spareribs, cut into bite-sized pieces
50g daikon, peeled, halved length-wise, cut in 1cm slices
2 tsps dashi powder dissolved in 250ml water
2tsps sugar
2 tsps soy sauce
2 tbsps mirin
1 stalk leek, to garnish

Preparations:

Heat oil in a saucepan over medium heat. Add spareribs and fry until lightly browned about 3 minutes. Add dashi mixture and bring to boil. Turn to low heat and simmer for 2 minutes removing the scum from the surface with a spoon or paper towel. Stir in daikon, sugar, soy sauce and mirin, cover and simmer for another 15 minutes. Meanwhile, slice the leek into thin, matchstick-size pieces then soak in cold water, drain and set aside. Remove lid and continue to simmer until cooking liquid has almost evaporated and vegetables are tender. Drain from cooking liquid and serve in small bowls topped with drained leek pieces.

Daikon Spareribs Miso

Ingredients:

4 tbsps miso paste
2 tbsps sugar
4 tbsps dashi mixture
1 tbsp lime/lemon juice
lime/lemon to ganish

Daikon and spareribs (* as prepared above)

Preparations:

Mix the miso paste, sugar,dashi mixture, lemon juice into a bowl and heat for 1 minute in microwave oven. Take out and mix well, add in some soups if it is too dry and heat for another 30 seconds in the microwave oven. Transfer daikon and spareribs in a plate, pour the miso on top. Garnish with the lemon.