Pork Ribs and Mushrooms Teriyaki
A not-so-traditional way to enjoy a dish brimming with the sweet-salty flavors of teriyaki sauce
Ingredients
- meaty pork ribs, about 700 to 800 grams or enough for three people
- 4 cups dashi
- 1 half-inch knob ginger
- ¼ cup soy sauce
- ¼ cup sake
- ¼ cup mirin
- 200 grams button mushrooms, or substitute shiitake
- 2 tablespoons sesame seeds, toasted in an oil-free pan and ground
- thinly sliced scallions, to garnish (optional)
Instructions
- Rinse the pork ribs and dry with a kitchen towel. Cut between the bones.
- In a sauce pan, bring the dashi to the boil with the ginger.
- Drop the pork ribs into the hot broth and wait until the liquid comes to a full boil again. Lower the heat, cover the pan and simmer the ribs for about an hour or until tender but not overcooked.
- While the pork ribs simmer, make the teriyaki sauce. Boil the soy sauce, sake and mirin until reduced by about a quarter. Cool.
- Scoop out the pork ribs and spread on a rack to drain well.
- Preheat the broiler to 400F.
- Transfer the ribs to a baking pan lined with non-stick paper (or use a silicone mat) and brush liberally with teriyaki sauce.
- Broil the ribs just until a light crust forms on the outside, about 10 to 12 minutes.
- While the ribs broil, cut the mushroons into halves or quarters if they are rather large and simmer for about five minutes in the broth in which the pork ribs were cooked. Scoop out and drain.
- Reheat the remaining teriyaki sauce in a frying pan.
- Take the ribs out of the oven and dump into the hot sauce.
- Add the mushrooms and toss everything around for half a minute.
- Transfer the pork ribs and mushrooms teriyaki into a serving bowl. Garnish with sesame seeds and, optionally, sliced scallions. Serve hot with rice.
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