Wafu Spare Ribs & Daikon Soup

• 12 1/3 oz Spare ribs
• 10.58 oz Daikon (radish)
• 5 clove Garlic
• 5 Dried shiitake mushrooms
• 1/3 oz Konbu (dried kelp)
• 6 2/3 tbsp Sake
• Salt (to taste, for the soup), to taste
• Daikon peel (reserved from the daikon above), to taste
• 1 3/4 oz Carrot
• 1/2 tsp Salt (for the otsumami marinade)
• 3 tbsp Vinegar
• 2 tbsp Sugar
• 1 tbsp Honey

Steps

1. 1.Soak the dried shiitake mushrooms and the konbu together in a container of water (enough to fully submerge them) until softened.▶0:58
2. 2.Peel the daikon in thick strips — leave a thick enough layer that the fibrous skin doesn't remain on the flesh — then cut the daikon into bite-sized wedges. Keep the peel; it becomes the otsumami side dish.▶1:10
3. 3.Cut the reserved daikon peel and the carrot into thin matchsticks.▶1:57
4. 4.Toss the daikon peel and carrot matchsticks with the 1/2 tsp salt in a bowl; let sit briefly, then mix in the vinegar, sugar, and honey to make the marinade. Set this otsumami aside.▶2:27
5. 5.Blanch the daikon wedges in a pot of boiling water briefly to remove bitterness, then drain and rinse.▶3:00
6. 6.Blanch the spare ribs in a pot of boiling water to remove impurities, then drain and rinse the ribs well under running water.▶3:37
7. 7.In a clean pot, combine the blanched ribs and daikon with the soaked shiitake and konbu (including their soaking liquid), the garlic cloves, and the sake. Add water to cover.▶5:02
8. 8.Bring to a boil, skim off any scum, then cover and simmer until the daikon and ribs are tender (adjust the time to your preferred texture). Remove the konbu once small bubbles start appearing so it doesn't turn sticky, then season with salt to taste.
9. 9.Ladle the soup into bowls and serve hot with the daikon-peel and carrot otsumami on the side.▶6:39