This one is adapted from Christopher Kimball's Milk Street Fast and Slow. I didn't want to add a Daikon radish, but feel free to add it. I chopped up three baby bok choy and put it in near the end of the final saute. It was delicious. I garnished with lots of scallion slices (both white and green) and lots of sesame seed. Gerry had a hard time eating only one serving (makes 4.)
2-1/2 to 3 pounds short ribs
1/2 cup soy
1/2 cup sake (I substituted 1/4 c. rice vinegar and 1/4 c. mirin)
8 medium garlic cloves
3 T packed light brown sugar
2 tsp. toasted sesame seeds (if you need to toast them, put them in a dry pan and toast until brown. Don't burn!) And more for garnish.
1 ripe pear, Asian preferred, roughly chopped
10 dried shitake mushrooms (I used fresh) cut in half
1 medium carrot, sliced into1inch slices (I would use more)
1 small diakon radish, peeled and cut into 1 inch chunks
6 scallions, sliced white and green
Rinse the short ribs in cool water for 10 min to and hour and then drain and let dry.
Blend the liquids (soy, sake etc.), garlic, ginger, sugar, pear, sesame seeds. Puree until smooth and pour this mixture into the instant pot. Place short ribs in the instant pot. Add the mushrooms.
Lock the lid in place and move the pressure valve to sealing. Select pressure cook on high for 55 minutes. When pressure cooking is complete, let the pressure reduce naturally for 15 minutes and then release to vent. Press cancel on the pot.
Remove the ribs. Skim off and discard the fat in the pot. Cut any fat from the ribs. Select Normal/Medium saute and add the carrot (and diakon) to the mushrooms and sauce. Cook for 15 minutes until the sauce is a glaze. Add the meat (and bok choy) near the end.
Press cancel and stir in 1/2 of the scallions. Serve over sushi rice and sprinkle with more sesame seeds and scallions. Serve also with cucumbers sprinkled with salt, rice vinegar and sesame seeds.
