| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 120 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Other |
| Preparation | Moderate |
| Calories | 762 |
| Fat | 20g |
| Saturates | 8g |
| Protein | 56g |
| Carbs | 94g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the beef short ribs in a large pot and fill with enough water to fully cover them. Bring to a boil and cook for 5 minutes to remove impurities. Drain and discard the water, then rinse the beef. Return the blanched beef to the pot.
Slice the fresh ginger and add to the pot with enough water to cover the ribs. Bring to a boil, then reduce the heat to low and simmer for 1½ hours with a lid on or until the beef becomes very tender but still holds together.
Remove the beef from the pot and place it in a large pan. Reserve the broth and discard the ginger. Add 65ml soy sauce, 2 tbsp sugar and 2 tbsp mirin to the pan to form a sauce. Simmer for 7-10 minutes, turning the beef to coat it in the thick sauce.
Add the bonito flakes, 1 tbsp soy sauce and 3 tbsp mirin to the broth. Adjust the salt according to taste. Bring the broth to a boil, then reduce the heat to low and simmer gently for 5 minutes. Turn off the heat and set aside.
Cook the noodles according to the package instructions. Drain well and divide the noodles between four serving bowls.
Finely chop the chives.
Pour the soba broth over the noodles. Top with the glazed beef, chives and pickled ginger. Serve immediately.
