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| From gastronomic guesswork |
The broth was rendered with 6 cups water, 1 lb of beef short ribs, 6 tablespoons of red miso, 1 bulb of black garlic, and a dash of black pepper. After pressure cooking this for 25 minutes at 15 psi, I discarded the beef remnants, added 6 sliced shitaki mushrooms, and 3 baby bok choy. This was finished with enoki mushrooms and thinly sliced small green onion (scallions). Worked great as a complement to this small plate. Black garlic is an emerging great ingredient, and red miso is something that I can't wait to play with again. Delicious broth!
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