Japanese Style Brisket


Japanese style braised brisketKosher Japanese spare ribs? Well, perhaps something like that for Seudat Mafseket, the pre-fast meal before the Yom Kippur fast. While it is not traditional to eat such a heavy meal before beginning a fast, Mr. Tess wanted some beef. And I’ve been craving these pork spareribs from Hiroko Shimbo’s The Japanese Kitchen. So I thought, “Why not cook a beef brisket (which is usually fatty-rich like ribs) with the same seasonings!” Some of the Korean beef recipes I’ve posted about previously make my train of thought not so illogical…beef braised with spices and soy sauce.

Nengmyeøn: Korean summer noodles

It was one of those “busy-lazy” days when cooking was low on my list, but we were hungry. Mr. Tess had found edamame beans and some lovely cherry tomatoes at the Ann Arbor Farmers’ Market, and we had a large piece of beautiful but left-over Atlantic salmon. I also had some still-usable green onions, a small cucumber, and a nice pear. And of course, noodles came to mind. Korean buckwheat noodles.
I viewed this as an opportunity to try the instant broth packets which were included in the bag with the noodles.
Turns out that the broth was about what one would expect: salty, bland, chemical…
But it was wet, kept the noodles from sticking together, and with condiments and my good toppings, the meal was fine.