Braised Beef Short Ribs in Sake, Soy Sauce & Brown Sugar

I love using beef short ribs for this Nikkei dish. The meat should be meltingly tender, in a richly flavoured sauce, served with root vegetables, green mangetout (snow peas) and chestnuts. You can make this ahead of time; in fact, it tastes even better a day or two after it’s made. A great warming dish for the colder months, all you need is a bowl of white rice to go with it!