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Build huge flavor in a quick amount of time by means of combining a few geared up-made sauces.
INGREDIENTS
- 3 tablespoons red or yellow miso
- 3 tablespoons mayonnaise
- 3 tablespoons (or more) unseasoned rice vinegar, divided
- 1 1/2 pounds thin cross-cut bone-in short ribs (flanken style)
- Kosher salt
- 1 bunch small radishes
- 4 teaspoons vegetable oil
- 2 cups steamed rice
- 1 bunch watercress, tough stems removed
- Sriracha or hot sauce (for serving)
INSTRUCTIONS
- Stir miso, mayonnaise, and 2 Tbsp. vinegar in a small bowl. place ribs on a rimmed baking sheet, pat dry, and season gently with salt. Pour all but 2 Tbsp. miso aggregate over ribs; flip to coat. Set last miso aggregate apart.
- Thinly slice radishes and toss in a medium bowl with ultimate 1 Tbsp. vinegar. Season with salt and toss again.
- warmness a massive heavy skillet, ideally solid iron, over medium-excessive. whilst pan is warm, add 2 tsp. oil and swirl to coat. prepare dinner half of ribs without turning until underside may be very darkish brown and charred in spots, about 2 minutes. turn ribs and cook till 2nd facet is golden brown, 1–2 mins. transfer to a plate. Repeat with remaining 2 tsp. oil and last ribs. let rest 5 mins.
- Season reserved miso mixture with Sriracha, taste it, and regulate until it’s the proper amount of highly spiced for you. upload greater vinegar, if favored. reduce ribs crosswise into 2 or three pieces; serve over bowls of rice, crowned with watercress and drained radishes and drizzled with spicy sauce.
