Sizzling Egg Tofu

1 scallion

2 shiitake mushrooms

1 shallot

1 garlic clove

1 tbsp corn starch

1/2 tbsp water

50g minced chicken 

1 tsp soy sauce

1/4 tsp salt

1 tsp shaoxing wine

1/4 tsp white pepper 

2 Japanese tofu

Oil

400 ml water

1 tbsp oyster sauce 

1 tsp sesame oil

1 tsp sugar

1/2 tbsp soy sauce

1 tsp dark soy sauce

1 egg

scallions

Soak dried shiitake mushrooms in hot water for 20 minutes or until soft. Then, cut them into thin slices. Mince garlic and slice shallots. Cut scallions into length of ca. 4cm. Separate the leafy parts of the scallion from the root portion. In a bowl, mix corn flour with water. Set aside.

In a bowl, mix minced meat with soy sauce, white pepper, salt and 'Shaoxing' wine. Leave to marinate for at least 10 minutes.

Use a knife to cut right through the package of tofu. Press the end of the package to allow the tofu to slide out. Then, cut them into slices of ca. 1.5cm thick.

Heat pan over medium temperature. Once the pan is hot, add enough oil to fry the tofu. When tofu slices are browned, turn them over to fry the other side. Leave aside. Note: Using a non-stick pan would be helpful to prevent the tofu from sticking to the pan.

Keep one tablespoon of oil used to fry tofu. Discard the rest. Add garlic, shallots and mushrooms to the pan. Sauté over medium heat until fragrant. Then, add minced meat. Continue sautéing for another minute.

Add scallions (root portion), water, soy sauce, dark soy sauce, sugar, sesame oil and oyster sauce to the pan. Increase heat to maximum and bring gravy to boil. Once it begins boiling, add the rest of the scallions and pour in corn starch mixture. Stir until gravy thickens. Set aside.

Place the hot plate over medium to high heat. Pour a beaten egg onto the hot plate and immediately add the fried tofu slices. Pour the prepared gravy onto the hot plate. Optionally, garnish with scallions.

Asian Braised Short Ribs

INGREDIENTS

5 lb. bone-in beef short ribs, cut crosswise into 2-inch pieces 

Kosher salt

Freshly ground black pepper

1/2 c. low sodium soy sauce

1/2 c. water

1/4 c. light brown sugar

1/4 c. rice wine vinegar 

2 tsp. sesame oil

1 tsp. crush red pepper flakes (optional )

3 Carrots, medium, peeled and chopped into thirds

1 yellow onion, large, sliced into 1/2 inch wedges 

5 cloves garlic, crushed  

1 1/2 inch piece ginger, thinly sliced  

Toasted sesame seeds, for serving 

2 green onions, thinly sliced, for serving 

Cooked short grain white rice, for serving.

DIRECTIONS

1. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to slow cooker and pour off all but 3 tablespoons drippings from pot.
2. Meanwhile, whisk soy sauce, water, brown sugar, rice wine vinegar, sesame oil and red pepper flakes.
3. Add carrots and onions to pan, and cook, mixing occasionally until browned. Add garlic and ginger and brown until fragrant, 1 minute more. Remove from heat and deglaze with reserved soy sauce mixture, scraping up any brown bits from the bottom. Pour this mixture into the slow cooker. 
4. Cover slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone. 
5. Garnish short ribs with toasted sesame seeds and green onions. Spoon sauce over rice and serve.