From the Feature: 

Chef Hiroyuki Kurosu
The Ritz-Carlton, Tokyo

Japanese-style ginger-flavored spare rib
Hiroyuki Kurosu, chef at the Michelin-starred Hinokizaka Restaurant, uses fewer ingredients and employs a pressure cooker to seal in the flavors of his pork spare ribs, supplemented with vegetables, sake and mirin. His ginger is served raw, as a sculpted garnish, both thinly sliced and julienned.
Serves 4
  • 4 (large) pork spare ribs
  • 2 pieces of ginger
  • 1 leek
  • 1 carrot
  • 1 celery leaf
  • 4 pepper leaves

For sauce:
  • 1/3 cup (80 cc) strong soy sauce
  • 2/3 cup (150 cc) mirin
  • 1/2 cup (100 cc) sake
  • 1 tablespoon sugar
  • water
  • salt and pepper

Cooking Instructions
Season ribs with salt and pepper. Fry until its surface is colored. Prepare ginger in two different cuts: julienne and slices. Add randomly cut leek, carrot, celery leaf and sliced ginger in a pressure cooker. Add all seasonings. Add spare ribs and pour water to cover ingredients and bring to boil. Close with the lid, add pressure, place it on medium heat source and cook for about 20 minutes. Once meat becomes tender, release the pressure, remove the lid, pour the juice over the spare ribs to give nice gloss. Check the taste. Turn off the heat when sauce is slightly thickened and has nice glossy look. Place spare ribs and sliced ginger on a plate and pour thickened sauce. Add ginger julienne and pepper leaf on top.