SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE BY TASTY
Here's what you need: bone-in short ribs, kosher salt, black pepper, dried shiitake mushroom, boiling water, canola oil, medium yellow onion, pear, fresh ginger, scallions, garlic cloves, rice wine, sugar, light soy sauce, dark soy sauce, gochujang, mirin, sesame oil, cooked white rice, kimchi, sliced scallion, toasted sesame seed
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 22
Steps:
- Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
- Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
- Preheat the oven to 350˚F (180˚C).
- Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
- To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
- Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
- Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
- Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
- Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 36 grams, Fat 23 grams, Fiber 19 grams, Protein 45 grams, Sugar 14 grams
SOY-BRAISED PORK WITH SHIITAKES
Provided by Mark Bittman
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put oil in a large, deep skillet and turn heat to high. A minute later, add pork and cook, undisturbed, until nicely browned on one side, 3 to 5 minutes. Shake the pan or use tongs to turn, then toss in the ginger and garlic.
- A minute later, add soy sauce, sugar and 1/2 cup water, along with mirin, honey or sugar. Turn heat to low, cover and simmer about 30 minutes, until pork is fairly tender. Add shiitakes, stir, and cook about 10 more minutes, until pork is quite tender.
- Uncover, raise heat to high, and cook, turning pieces frequently, until liquid is reduced to a saucy consistency. Discard ginger and garlic if you like, and serve over white rice.
PORK CHOPS WITH SHIITAKE MUSHROOMS
In this simple dish, thick pork chops are pan-seared, then finished in the oven. Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
- Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
- When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
- Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
- Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 42 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 707 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED PORK, TOFU AND SHIITAKES
Make and share this Braised Pork, Tofu and Shiitakes recipe from Food.com.
Provided by Nado2003
Categories Pork
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 1) Drain tofu and blot dry with paper towel. Cut tofu into 3/4 inch square cubes and set aside.
- 2) In a large bowl, combine the ground pork, 1 1/2 tablespoons cornstarch and 2 tablespoons soy sauce. In a separate bowl, make a slurry by mixing 1/2 teaspoon cornstarch with 2 tablespoons cold water.
- 3) Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Pan-fry the tofu cubes 1-2 minutes on each side until lightly brown. Transfer to plate.
- 4) Heat 1 tablespoon oil in a large wok over high heat. Add the garlic and pork mixture, breaking it up with a metal spatula. Stir-fry until pork is no longer pink. Add the mushrooms and stir-fry 1-2 minutes. Add the tofu and stir-fry for 1 minute. Mix in oyster sauce, chili garlic sauce, 2 tablespoons soy sauce and chicken stock. Re-whisk and add cornstarch slurry and bring to a boil, stir until the sauce is slightly thickened. Adjust seasonings to taste. Stir in cilantro and serve over jasmine rice.
Nutrition Facts : Calories 587.7, Fat 40.5, SaturatedFat 11.9, Cholesterol 83, Sodium 1076.8, Carbohydrate 15.4, Fiber 4.5, Sugar 4.2, Protein 45.1
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SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE | BON APPéTIT
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3.8/5 (99)Author Molly StevensServings 6Estimated Reading Time 2 mins
- Place a rack in lower third of oven; preheat to 325°. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season short ribs lightly with salt and pepper. Working in batches, cook short ribs, reducing heat as needed to avoid overbrowning, until brown on all sides, 10-12 minutes per batch. Transfer short ribs to a plate; drain all but 1 tablespoon drippings from pot.
- Add shiitake stems, scallion whites, and ginger to pot. (Cover and chill remaining mushrooms and scallions.) Cook, stirring often, until fragrant, about 2 minutes. Add 2 cups broth, soy sauce, sake, brown sugar, star anise, and cinnamon; bring to a simmer.
- Return short ribs to pot, nestling them bone side up in liquid in a single layer. Cover pot, transfer to oven, and braise until ribs are fork-tender, about 2 1/2 hours.
- Using tongs, transfer ribs to a shallow baking dish bone side down. Strain liquid from pot through a fine-mesh sieve into a large measuring cup; discard solids. Skim fat from cooking liquid. Add broth as needed so liquid measures 1 1/4 cups and pour over ribs. Let cool completely, then cover with foil and chill for at least 3 hours. DO AHEAD: Ribs can be cooked 2 days ahead. Keep chilled.
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