These Japanese style pork ribs are a mouthful:
tender, sweet, salty, spicy, and sour.
The surprise is that they are not grilled (yakimono), but simmered on stovetop!
Nimono (simmered) dishes are an essential part of Japanese cooking. Meat, fish, or vegetables are simmered in a flavorful liquid (usually dashi) containing one or more of the basic flavors:
Sa Shi Su Se So
(satoh=sugar, shio=salt, su=vinegar, shoyu=soy sauce, miso=fermented soy bean paste).
Almost like music: do ray me fa so la te do
| █ Ms. Hiroko Shimbo is the author of The Japanese Kitchen, the book which started my adventure into Japanese home cooking; she is the source of many of the delectable recipes on my blog.You must read the very charming post on her blog when she reminisced about her mother’s cooking while she was growing up. (16 mar 09)Among many delicious dishes she recalled enjoying was tongue stew.
That made me curious because I’d made my version recently, so I commented that I’d be interested in the recipe.
She called her mother, who hadn’t made it for a long time. Hiroko’s mother and her sister collaborated to take make this delicious stew. You will find their recipe and notes they made in preparing the meal on her blog.