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Braised Brisket with Ramen
This dish is inspired by one that Chef Maiko's mom made for her; the ultimate one pot meat and potatoes meal called niku jaga in Japanese. Maiko's version uses incredibly tender brisket that's slow braised in a base of soy sauce, sake, ginger and scallions. Vegetables, new potatoes, and delicious (and healthy!) low-carb Shirataki ramen noodles bring the whole dish together. The karashi mustard is a nice accent to cut the fat of the brisket but use it sparingly-- it's hot!
Nutritional facts
Protein
67g
Carbs
71g
Calories
800
Fat
24g
Ingredients
Shiro Dashi, Broccoli Rabe, Carrots, Beef Brisket, Potato, Sake, Spicy Brown Mustard, Ramen Noodles, Sugar, Green Onion, Ginger, Rice Wine, Italian Parsley, Soy Sauce
Reviews
4.0
Based on 205 reviews
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Ryan Rupe · 08/16/23
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About Maiko Kyogoku
Maiko Kyogoku grew up in New York in a restaurant-owning family, so food and hospitality is no stranger to her. After 15 years honing her experience leading operations for Daniel Boulud, the Bromberg Brothers and the Thompson Hotel group, Kyogoku opened Bessou Restaurant in 2016. The restaurant, whose name in Japanese loosely translates to “home away from home,” is a love letter to her Japanese heritage and the Japanese home cooking of her childhood. Bessou has been critically acclaimed by the New York Times, Zagat and Tasting Table and featured in Best of Lists for New York Magazine Grub Street and Time Out.
Kyogoku is excited to now share some of her Japanese home cooking at home with you.
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