miso stewed short-ribs French-dip sandwich



  1. Lost my sleep mojo.
  2. Left pink eye that’s flirting dangerously with my right eye.
  3. Egg allergy plus one-lick-too-many from testing the magic 15-seconds scrambled eggs, gave this pre-middle aged face a few beautiful, custard-filled pimples.
  4. Tweezer rage.  That corner of my eyebrow is never coming back is it?
  5. Being forced to sit straight up so the rim of my tummy wouldn’t touch my thighs.  They’re so close…
  6. My building’s management office and the grocery store downstair are plotting together on my imminent suicide.  Think I have to move.
  7. But again. my neighbour’s bichon, Coco, has a rainbow-colored afro on her head.
  8. Watched Frozen again.
  9. A dream of myself laying on Beth’s kitchen island, blanketed and all, as one of her props among other things, then fell asleep on the table and went into a second level dream which I have absolutely no recollection of.  Inception style.
  10. Watched Frozen again.
  11. An email that almost made me pee my pants.
  12. Eating this.






Serving Size: 4


  • 35.3 oz (1 kg) boneless beef short-ribs, or beef chuck
  • 2 tbsp canola oil
  • 1 large onion, sliced
  • 5 cloves garlic, chopped
  • 5~6 slices ginger
  • 3 tbsp tomato paste
  • 3 tbsp soy sauce
  • 1 1/2 tbsp mirin
  • 1/8 tsp curry powder
  • 6 cups (1500 ml/grams) beef stock
  • 1/2 cup + 2 tbsp (180 grams) miso paste, preferrably a mixture of red and white (see note)
  • 1/3 cup (83 ml) Japanese sake wine
  • 8 large slices of rustic country bread
  • 16 slices gouda cheese
  • Dijon mustard
  • Finely diced scallions
  • Freshly ground black pepper


  1. Updated on 2014/02/22: Forgot to mention sake in the instruction.
  2. TO MAKE THE MISO-BRAISED SHORT-RIBS: Cut the beef into 2" (5 cm) pieces. Heat 2 tbsp of canola oil in a large pot over medium-high heat, then brown the beef until deeply caramelized on every sides, approx 5 min on each side. Remove the beef with a slotted spoon, and leave 2 tbsp of oil in the pot. Cook sliced onion, garlics and gingers until soft, then add the beef back into the pot along with tomato paste, soy sauce, mirin and curry powder. Saute until most liquid has evaporated, then add the beef stock, miso paste and Japanese sake wine. Stir until the paste has completely dissolved.
  3. Cover the pot and simmer on low heat or in a preheated 320F/160C oven, for 2~3 hours until the beef is tender, and the liquid has reduced by about 1/3. You should stir more frequently if cooking on stove-top to prevent burning on the bottom.
  4. Carefully remove all the beef from the stew, then strain the liquid through a very fine sieve (miso pastes are grainy so it must be strained). Press on the solids to extract all liquid, then discard the solids, then return the beef back in the sauce. Taste the soup, and if too salty, add a bit more beef stock. If too bland, simmer to reduce it further. This can be made the day before.
  5. TO PUT TOGETHER THE FRENCH-DIP SANDWICH: Reheat the beef stew if needed. Remove the beef with a slotted spoon and chop them up roughly. Spread Dijon mustard on both sides of the bread, then place 2 slices of gouda cheese on each side. Pile on the chopped beef in the middle, then butter and grill on a skillet over medium-low heat until crusty and browned on both sides, and that the cheese has fully melted. Ladle the sauce into a deep dish, and top with a generous amount of diced scallions and a bit of black pepper. Dig in, or shall I say, dip in. Enjoy.


UPDATED 2014/02/10: Due to different saltiness from different miso pastes, I would suggest using 1/2 cup + 1 tbsp (160 grams) of miso paste first. After the soup is reduced, re-season with more if needed. And I should also mention that the stock I used was unsalted.




  • I agree, Cooking this meal in any home definitely would be the best thing in that lucky families week. So sorry about your bread discovery! I would be crushed….
    Lucky we have better things to think about now that this sandwich has come to life. You are Mad genius Mandy with miso!

  • Your recipes make me want to be a bigger person.
    A much bigger person with all that cheese.
    Don’t stop. Even though I must. xoxo

  • God, I totally get the sitting up straight thing only I’m more concerned about my thighs joining to make one. Must be this f’ing winter weather. The temperature is 10 degF at the moment and the wind is gusting. It makes me want eat this kind of food and then not move. It looks delicious. You have to post a photo of Coco! Too funny!
    Hang in there. Spring is coming……

  • Soooo….when is your restaurant opening up?!!! I’d definitely be a faithful customer, I bet ;) This looks like a concoction of the most amazing french foodie experience+one of my favorite Pho dishes+I don’t know. Amazing job, girl! And I’d love to see that rainbow fro’d dog, so crazy!

  • i am salivating. do you think you could brown the meat and veg and then braise in a slow cooker rather than in the oven?

    • You mean a specific “yellow” type miso, or just the use of miso in general? I used a combination of white/light miso and red/dark miso. I think yellow may just fall under the white/light category.

  • OH. MY. GOD.

    Because of your blog, i am now inspired to cook with miso. Will attempt to make this!! Thanks for this recipe, Mandy!

  • I’ve bookmarked this for a year now, and still haven’t had a chance to try it even though it sounds absolutely delicious =(
    Just swung by again because this contest runner-up’s recipe made me a little peeved … it sounded an awful lot like your (very original!) recipe: https://www.morningagclips.com/miso-meets-meat/
    I guess I’m just a bit biased when it comes to giving credit where credit is due – LOVE your recipes!

    • Angelia, well, unfortunately I can’t “own” a recipe. I give credits to all the inspirations that help me develop a recipe, but the reality is, I can’t make others do the same things. I try not to let it get to me, but sometimes it does :P Thanks for letting me know! Let’s just hope that it’s a coincidence…

  • I dont know why i do this to myself. im sitting here drooling and making myself hungry..

  • Made this yesterday and wow, amazing! My miso was pretty salty so I used 1/2 c of red and 1 tbsp of white for 3 lbs of meat. I also braised the meat with mushrooms and shallots added so the result was just right.. not too salty or bland. Made it as a panini.. Added smoked cheddar, avocado and cilantro .. the best sandwich I’ve had.. you never disappoint .. thank u!

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