Miso braised daikon with beef short ribs.

It is daikon season here in Southern California. I have never see daikon this fresh and beautiful. The only issue I have with these guys - they are a bit on the oversizes. I love daikon in soup, however I am soup out. I need to do something other than soup! My dear "sista" Shoko and her mom visited me last month. I wanted to have something ready for dinner, I decided to braise the daikon with miso and some beef short ribs. This is a relatively simple recipe and it freeze very well. I made this a week ahead, freeze it, then reheated it for dinner. Shoko loved the dish!

This is for you Shoko...

Miso braised daikon and beef short ribs 
4 pieces of beef short ribs or country ribs, with or without bone.
1/2 of a large daikon. Green removed, peeled and cut into 1" cubes

4-5 green onion. Cleaned and chopped. Reserve 2 tbsp of the green part for garnish.
1/4 cup of Miso
1/4 cup mirin
1 tbsp shoyu
1 tsp minced garlic
1 tsp minced ginger
2 cups vegetable stock
Vegetable oil
Sesame oil

Directions
In a small bowl, mix miso and mirin.

Blend miso with mirin together till it is no longer lumpy.

Add shoyu

In a wok or large fryer, heat 3-4 tbsp of vegetable. Add ginger and garlic. Cook for 1-2 mins.

 Brown ribs in the hot oil.

 Add daikon. Brown the vegetable with the ribs

 Add green onion. Let it cook for 2-3 mins.

Fold in the miso mixture. Coat the vegetable and ribs with the mixture.

 Add in the stock.

Bring the stew to full boil, then lower to medium low. Cover and let it cook for about 1.5 -2 hours till the ribs are tender. Check the liquid level, add more stock if needed.

At this point, you can

1 - Plate the dish, drizzle with a little sesame oil and garnish with some green onion. 

2 - Let it cool and put into a storage container and freeze. 

This was our dinner:

Enjoy

Aloha