Stewed Spare Ribs with Japanese-Style Soy Sauce

Steps

1. 1
   Blanch the spare ribs in salted water and rinse to remove impurities and gaminess, enhancing the final flavor.
2. 2
   Cut daikon into chunks and blanch in salted water to remove its earthy flavor and improve seasoning absorption.
3. 3
   Place the prepared spare ribs, daikon, ginger slices, garlic cloves, and fresh chili pepper in a pot.
4. 4
   Add sake, mirin, sugar, soy sauce, and dashi broth, stirring to combine all seasonings.
5. 5
   Bring to a boil, then reduce heat to low, cover, and simmer until the spare ribs and daikon are very tender and have absorbed the flavors.
6. 6
   For the pickles: chop or slice the cucumber, carrot, and daikon skin, and combine with salt.
7. 7
   Add vinegar and sugar to the vegetables, mix well, and let marinate for at least 30 minutes to develop flavors.
8. 8
   Serve the braised spare ribs and daikon in a bowl with the cooking liquid, accompanied by steamed rice.
9. 9
   Store leftover braised ribs in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving as desired.