↓ PDP Description ↓
We partnered with chef Maiko Kyogoku on a pair of dishes inspired by Japanese homestyle classics.
Pasture-raised short rib braised in a sweet-savory blend of tamari, mirin, and ginger alongside heirloom rainbow carrots, kabocha squash, and daikon radish. Cooked low and slow for fork-tender meat and plenty of umami. Serve with short-grain rice (included).
↓ Serve With 1 ↓
Included! Using a small pot, bring rice and 1 1/2 cups water to a boil. Once it's boiling, give it a quick stir, cover, and bring the heat down to the lowest setting. Let it cook for 20 minutes until the water is absorbed, remove from heat, and fluff with a fork.
↓ Serve With 2 ↓
We're big fans of fresh sliced scallions to add a mild bite. Wash, dry, and trim a couple scallions. Cut off the roots and slice the green tops very thinly on a bias (at a sharp diagonal angle). Plate up the dish and sprinkle over top.
↓ Serve With 3 ↓
Finish with a sprinkle of this favorite Japanese spice blend for some subtle heat. Though there’s plenty of variation, most shichimi blends contain red chili pepper, citrus peel, toasted sesame seeds, and nori.