To cook pork ribs and mushrooms teriyaki, simmer the ribs in dashi, brush with teriyaki sauce, broil then toss with mushrooms in more teriyaki sauce.
As unbelievable as it may sound, this pork ribs and mushrooms teriyaki dish was inspired by suribachi and surikogi, the Japanese mortar and pestle. Alex had been itching to use them since we got home so I asked her to cook a dish that would benefit tremendously with the heightened flavor and aroma of sesame seeds that she would need to grind using the suribachi and surikogi.
It’s just garnish, I know. But there are times when the use of the correct garnish can turn a good dish into an even better one.
This is a pork dish. We used the ribs that Speedy bought the day after we returned home from Japan. You may use beef short ribs but the cooking time will be longer.
And although we call it a teriyaki dish, the procedure for cooking the meat is not same as traditional teriyaki dishes. The pork ribs were simmered in dashi which gave them a far richer flavor than plain salted water could provide.
For a contrast in texture, mushrooms were added. Button mushrooms, in our case, although shiitake would have been wonderful too.
The mushrooms were cooked in the same broth in which the pork ribs had simmered earlier.
The ribs were brushed with teriyaki sauce, broiled then tossed in more teriyaki sauce with the mushrooms.
Scallions and ground toasted sesame seeds were sprinkled on top before serving.
Sounds and looks delicious? Try it.
Pork Ribs and Mushrooms Teriyaki
- meaty pork ribs about 700 to 800 grams or enough for three people
- 4 cups dashi
- 1 half-inch knob ginger
- ¼ cup soy sauce
- ¼ cup sake
- ¼ cup mirin
- 200 grams button mushrooms or substitute shiitake
- 2 tablespoons sesame seeds toasted in an oil-free pan and ground
- thinly sliced scallions to garnish (optional)
- Rinse the pork ribs and dry with a kitchen towel. Cut between the bones.
- In a sauce pan, bring the dashi to the boil with the ginger.
- Drop the pork ribs into the hot broth and wait until the liquid comes to a full boil again. Lower the heat, cover the pan and simmer the ribs for about an hour or until tender but not overcooked.
- While the pork ribs simmer, make the teriyaki sauce. Boil the soy sauce, sake and mirin until reduced by about a quarter. Cool.
- Scoop out the pork ribs and spread on a rack to drain well.
- Preheat the broiler to 400F.
- Transfer the ribs to a baking pan lined with non-stick paper (or use a silicone mat) and brush liberally with teriyaki sauce.
- Broil the ribs just until a light crust forms on the outside, about 10 to 12 minutes.
- While the ribs broil, cut the mushroons into halves or quarters if they are rather large and simmer for about five minutes in the broth in which the pork ribs were cooked. Scoop out and drain.
- Reheat the remaining teriyaki sauce in a frying pan.
- Take the ribs out of the oven and dump into the hot sauce.
- Add the mushrooms and toss everything around for half a minute.
- Transfer the pork ribs and mushrooms teriyaki into a serving bowl. Garnish with sesame seeds and, optionally, sliced scallions. Serve hot with rice.