Sticky ribs and pickled veggies

• 700 gr short ribs
• 100 ml soy sauce
• 100 ml water
• 1 tb grated ginger
• 1 tb minced garlic
• 1/3 lemon
• 2 tb sushi rice vinegar
• 1 ts hoisin sauce
• 2 tb sake
• 1 tb honey
• 1 bird eye chilli
• 1 ts corn starch
• sesame seeds, green onion, chilli or chilli flaxes for garnishing

Method

1. Squeeze the lemon and crush the chilli. Add all the other ingredients except for the ribs and cornstarch and mix well. Save a few tb from the marinade for the next day. Pour the remaining mixture over the ribs and marinate overnight.
2. You can cook the ribs either on the grill or in the oven.
3. Mix well the reserved marinade and the cornflour, and sieve if there are any lumps. Bring it to a simmer and adjust the consistency with more water if it's too thick. It should be a sticky smooth sauce.
4. To cook on the grill, cook the ribs on indirect heat by glazing from time to time with the liquid where the ribs have been marinated. When they are tender, move them to direct heat and glaze them with the sticky sauce.
5. To cook in the oven, place the ribs and the marinade in a tray and put them in the oven, at 170 C for 2-3h covered, then 30 min uncovered. Glaze the ribs and sprinkle green onions, hot chilli, and sesame seeds.

• 1 small cucumber
• 5-6 radishes
• a small piece of ginger
• a small dab of wasabi
• 2 tb soy sauce
• 2 tb sushi rice vinegar
• 1/2 ts sugar
• 1 spring onion

Method

1. Slice finely the veggies, especially the ginger should be very thin.
2. Mix the soy sauce, wasabi, vinegar, and sugar and pour on top of the veggies. Let them sit for an hour, then arrange them on a plate. Add strips of green onion on top.