Chapter III · Beef·Japanese
Short rib nimono
bone-slipping, gelatinous. soy-dashi. 4 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 45 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
2.5 lb (1.1 kg) English-cut short ribs | Cut | High Pressure 45 min | Full NR ~32 min | ||
1 lb (450 g) daikon, 1.5-in (4 cm) chunks | |||||
6 slices (30 g) ginger, smashed | |||||
1/3 cup (80 mL) soy sauce | Sauce | ||||
1/4 cup (60 mL) mirin | |||||
1/4 cup (60 mL) sake | |||||
1/2 cup (120 mL) dashi or water | |||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 45 min · Full Natural Release
Cut
- 2.5 lb (1.1 kg)·English-cut short ribs
- 1 lb (450 g)·daikon, 1.5-in (4 cm) chunks
- 6 slices (30 g)·ginger, smashed
Sauce
- 1/3 cup (80 mL)·soy sauce
- 1/4 cup (60 mL)·mirin
- 1/4 cup (60 mL)·sake
- 1/2 cup (120 mL)·dashi or water
Layer
Everything already in the pot.
Pressure
High Pressure 45 min
Release
Full natural release, about 32 min
Full NR is not optional here — collagen needs the long cooldown. The bone should twist free.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Tori no nimono
silky, bone-slipping
Shares soy, mirin, sake — soy-dashi sweet, silky, bone-slipping instead of soy-dashi.
soy-dashi sweet·1 hr 9 min in the pot·4 servings
Oxtail nimono
gelatinous, bone-slipping
Shares daikon, soy, mirin — soy-dashi, gelatinous, bone-slipping instead of soy-dashi.
soy-dashi·1 hr 43 min in the pot·4 servings
Taiwanese beef noodle broth
tendon-silk, spicy-aromatic
Shares soy, ginger — doubanjiang-star-anise, tendon-silk, spicy-aromatic instead of soy-dashi.
doubanjiang-star-anise·1 hr 48 min in the pot·5 servings