Short Rib & Barley by Yun Ko, FMCG Innovation Consultant
Short Rib & Barley by Yun Ko, FMCG Innovation Consultant
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unded in 1804, Mizkan’s origins were closely connected to sake production. The company developed vinegar from sake lees; a by-product of the sake brewing process, at a time when nigiri sushi was booming in Edo, modern-day Tokyo.
That heritage continued to underpin Mizkan’s focus on authentic Japanese ingredients and Japanese-inspired flavours. The company’s presentation highlighted its considerable presence in Japan, where it described itself as number one in both retail and foodservice.
Ingredients
Serves 2
Short Rib
• 2–3 bone-in short rib pieces (approx. 500–600g total)
• Aromatics purée: ½ onion, ½ apple or pear, 2 garlic cloves, small thumb ginger, blended
• 60–80ml Mizkan Sushi/Unagi Sauce
• 200–250ml beef or anju stock, to cover
• Splash of Mirin or rice wine*
Unagi Reduction
• Strained, skimmed braising liquid from the short rib
Pearl Barley Risotto
• 100g pearl barley, rinsed
• Stock, added gradually (chicken, beef, or vegetable)
• Butter, and a little parmesan or aged cheese to finish*
• A spoon of the unagi reduction, to finish
Watercress Kimchi
• 1 bunch watercress, trimmed
• Small batch pa-kimchi paste: gochugaru, fish sauce, garlic, ginger, sugar, rice flour
• Porridge to bind if needed (roughly a quarter of a standard batch)
Method
1. Sear the short rib well to develop colour. Blanch briefly first if a cleaner braise is preferred.
2. Combine the aromatics purée, Mizkan Sushi/Unagi Sauce, and stock in the braising pot; submerge the ribs.
3. Braise low (140–150°C oven or gentle simmer) for 3–3½ hours, until fork-tender.
4. Remove the ribs; strain and skim the braising liquid, then reduce separately.
5. For the reduction, reduce the liquid by half to two- thirds, until glossy and coats a spoon.
6. Adjust with a touch more Mizkan Sushi/Unagi Sauce for depth, or a dash of vinegar if it has tipped too sweet during reduction.
7. Use to lacquer the short rib just before serving, and to finish the risotto in place of a classic stock reduction.
8. Toast the barley lightly, then add stock gradually, stirring, risotto-style.
9. Cook 35–45 minutes until creamy and al dente (barley takes longer than rice).
10. Finish off the heat with butter, cheese if using, and a spoon of unagi reduction stirred through for a glossy, umami-rich finish.
11. Toss the watercress lightly in the paste just before service for maximum crunch and colour.
12. Alternatively, ferment briefly (a few hours) for a touch of tang while keeping the greenness.
Assembly
1. Spoon the pearl barley risotto as the base.
2. Place the short rib on top, lacquered with the unagi reduction.
3. Pile or drape the watercress kimchi alongside for colour and acidity.
4. Dot extra reduction around the plate.
