In this segment of Cafe 5, Chef Takashi Yagihashi, Executive Chef of Take Home Takashi, Tabo Noodles, and Slurping Turtle, showcases his Beef Short Ribs.
Chef Takashi will be featured at Chicago Gourmet during an exciting cooking demonstration on the Main Stage Sept. 30. He will also be participating in the Global StrEATS event on Sept. 29.
Tickets for Chicago Gourmet's main event are sold out on Sept. 29 but are still on sale for Sept. 30 for $195 per person here.
Recipe: Beef Short Ribs with Saifun Bean Threads
Serves 2
Ingredients:
2 bunches (3 ounces total) saifun bean threads
Short Ribs:
1 clove garlic, grated
1 teaspoon sesame oil
1 tablespoon Japanese soy sauce
1 teaspoon sake
1 teaspoon sugar
Local
1⁄8 teaspoon hot chili oil
Pinch of pepper
12 ounces 1⁄2-inch-thick bone-in short ribs, cut into 8 pieces
Vegetables 1⁄4 cup dried wood ear mushrooms
1⁄2 cup stemmed thinly sliced shiitake mushrooms
1⁄3 cup peeled thinly sliced celery (2-inch lengths)
1⁄4 cup peeled thinly sliced carrots (2-inch lengths)
1 cup sliced napa cabbage, ends trimmed
Sauce
2 tablespoons mirin
3 tablespoons Japanese soy sauce
1 tablespoon sunchang kochujang (Korean chili paste)
1 tablespoon hoisin sauce
1 tablespoon sugar
1 tablespoon vegetable oil
2 tablespoons sesame oil
Pinch each of salt and pepper
Directions:
Place a large pot of water over high heat and bring to a boil. Add the noodles. Turn off the
heat and let the noodles sit for 20 minutes, or until they are cooked through. Drain well
through a fine-mesh sieve and set aside
To prepare the short ribs, combine the garlic, sesame oil, soy sauce, sake, sugar, chili oil, and
pepper in a large bowl. Mix well. Add the short ribs and turn to coat. Cover and refrigerate for
20 minutes.
While the short ribs are marinating, prepare the vegetables. Cover the wood ear mushrooms
with the hot water and let them soak for 10 minutes at room temperature. Drain the water
and thinly slice the mushrooms. Combine with the rest of the vegetables in a bowl and set
aside.
To make the sauce, combine all the ingredients in a small bowl and set aside.
To cook, place a large pan over high heat. Add the vegetable oil. When the oil just begins to
smoke, add the short ribs one at a time and cook for 1 minute. Use tongs to turn the ribs over
and cook for 1 minute longer, or until the ribs are cooked through. Remove the ribs from the
pan, set them on a plate, and cover to keep warm until ready to serve
Drain the oil from the pan and wipe it clean with a paper towel. Place the pan over high heat
and add the sesame oil. Add all the vegetables and cook for 2 minutes, stirring constantly.
Reduce the heat to medium and add the noodles to the pan. Cook for 1 minute, then stir in
the sauce and season with the salt and pepper. Cook for 4 minutes longer, then remove the
pan from the heat.
To serve, divide the noodles and vegetables between 2 plates and top each with 4 short ribs.
