daikon radishcut in half lengthwise, then sliced into half-inch pieces3 inches
carrotcut into bite-sized pieces1
green onionsliced diagonally for garnish1
kosher saltfor seasoning~1 tspest.
freshly ground black pepperfor seasoning~½ tspest.
toasted sesame oil1 tbsp
waterfor sautéing onion2 tbsp
brown sugar2 tbsp
mirin4 tbsp
sake2 tbsp
soy sauce4 tbsp
Steps
1
Prepare all ingredients: slice ginger into 8-10 pieces, crush garlic cloves, cut onion into 5-6 wedges, slice daikon radish lengthwise then into half-inch pieces, cut carrot using the rolling cut technique into bite-sized pieces, and diagonally slice green onion for garnish.
2
Pat dry the short ribs with paper towels and cut into 1-inch pieces. Season generously with kosher salt and freshly ground black pepper.
3
Press the sauté button on the Instant Pot. Once hot, add sesame oil. Sear the short ribs in a single layer in batches for about 1 minute per side until golden brown, then transfer to a plate.
4
In the same pot, add onion and water, sauté for 2 minutes while scraping the bottom. Add garlic and ginger, sauté for another minute.
5
Return the seared short ribs with their juices to the pot. Add brown sugar, mirin, sake, and soy sauce, mixing well. Add the daikon and carrot, coating them with the sauce.
6
Cover and lock the lid. Press cancel to stop sauté mode, then select pressure cooking mode and cook under high pressure for 35 minutes.
7
When cooking is complete, allow natural pressure release for 15-20 minutes (or perform quick release if in a hurry, being careful of steam). Unlock the lid and stir the short ribs and vegetables.
8
Transfer the short ribs to a serving dish and garnish with sliced green onion and sesame seeds. Enjoy!
PrimedTableBETA
