Slow-Cooked Asian Short Ribs With Ramen Noodles

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Tokyo Terrace


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14 oz. ramen noodles, fresh or dried

10-12 short ribs

1 cup of flour

salt and pepper

olive oil

1/2 a kabocha squash, 1/2 inch slices

1 cup lotus root, peeled, cut into 1/2 inch slices and quartered

1 yellow onion, diced

3 cloves of garlic, crushed

1 inch piece of fresh ginger, grated

1/2 cup soy sauce

1/3 cup brown sugar

1/2 cup sake

1/4 cup rice wine vinegar

2 star anise pods

1/3 cup chopped green onions

orange zest

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