Steamer Basket Spare Rib Udon

Prepare the steamer basket. The type that sits on top of a pot does not need to be soaked in water beforehand, but the type that is exposed directly to the flame will scorch, so soak it in water for about 30 minutes first.

Cut the shiitake mushrooms lengthwise into quarters. Slightly thick is fine.

Cut the garlic and ginger each in half lengthwise and put them into the dish for the first tier along with the shiitake mushrooms.

Put the spare ribs into the dish as they are. The broth becomes more delicious and you can gnaw on the spare ribs themselves for added volume.

Add the seasonings. Pour in the water, mirin, sake, and soy sauce, and add the chicken stock powder off to the side so it is submerged in the liquid.

Cover the dish with plastic wrap, set it in the first tier of the steamer, place it on the pot, and steam for 20 minutes. First cook the meat through to build the broth.

While it steams, trim the roots off the mizuna and cut it into roughly 5cm lengths.

Look inside the first tier to check that the meat is cooked through. If the meat feels firm to the touch, it is ready. The shiitake mushrooms will be cooked as well.

Take the udon out of the package, rinse it once under water, pile it along with the mizuna into the center of the second tier of the steamer, set it in place, and steam for another 10 minutes.

Open and remove the top tier (the udon) first, then take out the first tier. The contents are not fully combined, so stir the chicken stock that has settled at the bottom to blend the broth.

Start with the spare ribs. Steaming keeps the moisture in, giving a plump, springy texture different from boiling. Eat the udon along with the broth.

Change up the flavor as you like. Adding chili oil or cloves, or putting in daikon radish, is also delicious. Eating it as a snack with drinks first and finishing with the udon at the end is recommended.