Japanese🥩 Meat

Umami-Packed Stewed Ribs and Potatoes

Name: Umami-Packed Stewed Ribs and Potatoes
Yield: 2 servings
Cuisine: Japanese
Ingredients: 300 g Pork spare ribs; 2 Potatoes; 100 g Carrot; ½ Onion; 5 pieces Snap peas, blanched; 500 ml Dashi; 2 tbsp Sugar; 2 tbsp Soy sauce; 2 tsp Oyster sauce; 2 bunches Komatsuna; 1 sheet Tofu skin; 2 tbsp Sesame powder; 2 tsp Mirin; 2 tsp Soy sauce (for salad)

🍽 Serves 2

A Japanese-style stewed dish using bone-in pork ribs simmered with onions in a savory soy-based broth, then finished with potatoes for a tender, juicy, and flavorful meal.

Adapted from a video by MASAの料理ABC

骨頭Umami満載！馬鈴薯燉豬肋排 Stewed Ribs and Potato｜MASAの料理

Watch on YouTube

Ingredients

Pork spare ribs300 g
Potatoes2
Carrot100 g
Onion½
Snap peas, blanched5 pieces
Dashi500 ml
Sugar2 tbsp
Soy sauce2 tbsp
Oyster sauce2 tsp
Komatsuna2 bunches
Tofu skin1 sheet
Sesame powder

Steps

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1
Sear the pork spare ribs in a pan until golden brown on all sides, rendering some fat and building flavor.
2
Prepare the onion, carrot and other vegetables for the stew.
3
Add the onion to the pan with the ribs and stir-fry until fragrant.
4
Pour in the dashi, sugar, soy sauce and oyster sauce, bring to a boil, then reduce to a simmer and stew the ribs until the meat near the bone is so tender it can be pulled apart easily with chopsticks.
5
Cut the potatoes in half and add them to the pot only when the meat is close to your desired tenderness, so the potatoes don't overcook and fall apart; cook until the centers are fully tender.
6
Blanch the komatsuna and tofu skin, cut into bite-sized pieces, then toss with sesame powder, mirin and soy sauce to make a refreshing side salad.
7
For best results, let the stew cool first so the flavors soak in fully, then reheat before serving; garnish with the blanched snap peas.

Umami-Packed Stewed Ribs and Potatoes

Ingredients

Steps

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