Soy Braised Beef Crispy Rice Recipe

Cook and season rice

Rinse 2 cups short-grain sushi rice under cold water until the runoff is clear. Drain and combine with 2.25 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Let rest, covered, 10 minutes.

Meanwhile, stir together 2 tablespoons rice vinegar, 1 teaspoon sugar and 1/2 teaspoon fine salt until dissolved. Transfer hot rice to a wide bowl or tray and gently fold in the vinegar mixture with a rice paddle or spatula, fanning to cool slightly so rice becomes glossy. Spread rice into an even 1/2-inch to 3/4-inch layer on a parchment-lined sheet pan to cool and firm for at least 30 minutes (or refrigerate to set for 1 hour).

Once rice is chilled and firm, use a 2.5–3 inch round cutter (or square mold) to portion 4 cakes. Press firmly to compact each into the mold so they hold together. Place formed cakes on parchment and chill 15–30 minutes to firm again; this helps them crisp without falling apart.

Heat 1 cup neutral oil in a heavy skillet over medium-high heat to 325–350°F (if you don’t have a thermometer, oil should shimmer and a pinch of rice should sizzle steadily). Add rice cakes, 2 at a time if necessary, and fry 3–4 minutes per side until deep golden and crisp. Use a splatter guard. Transfer to a wire rack or paper towel-lined plate and season immediately with a light sprinkle of fine salt and 1 tsp toasted sesame oil (optional). Keep warm in a low oven (200°F/95°C) while finishing remaining cakes.

Preheat oven to 300°F (150°C) if braising in oven; alternatively you can braise on the stove in a covered pot on low.

Sear the brisket

Pat 2 lbs brisket pieces dry and season lightly with salt. Heat 2 tablespoons neutral oil in a heavy ovenproof braising pot over medium-high heat. Sear brisket on all sides until well browned, 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add the smashed garlic and ginger slices to the pot and cook 45–60 seconds until fragrant, stirring to pick up browned bits. Return brisket to the pot along with 3 tablespoons mirin, 3 tablespoons dry sherry (or sake), 3/4 cup low-sodium soy sauce, 1 tablespoon dark soy (optional), 2 tablespoons brown sugar and 2 cups beef stock (or water). Add 3–4 whole scallion whites, 6 halved shiitake mushrooms, 2 star anise and 1 teaspoon black peppercorns.

Bring liquid to a gentle simmer on the stovetop. Cover and transfer to the oven, or keep on very low heat on the stovetop. Braise until fork-tender, about 2.5–3 hours. Check once halfway, skimming foam and rotating meat so it cooks evenly.

When brisket is tender, remove meat to a cutting board and strain braising liquid into a saucepan, discarding large aromatics. Skim fat from the surface. Reduce the liquid over medium-high heat to a glaze/tare consistency (about 10–15 minutes) until slightly thickened; taste and adjust seasoning with a little sugar or soy if needed.

Shred or thinly slice the brisket against the grain into bite-sized pieces. Toss brisket with a few tablespoons of the reduced braising glaze to coat and keep warm. Reserve some glaze for plating.

Place each crispy rice cake on a serving plate. Top generously with warm shredded soy-braised brisket (divide brisket into 4 portions). Spoon a small amount of the reserved reduced braising glaze over the meat on each cake.

Drizzle a few drops (about 1/4 teaspoon per piece) of mushroom truffle oil over the meat to provide an aromatic note—do not overdo, as truffle oil can overpower. Scatter sliced scallion greens or microgreens and a pinch of toasted sesame seeds on top. Add a small amount of pickled ginger to the side if using.

If desired, finish with a light brush or spoon of additional soy reduction around the plate for extra flavor. Serve immediately so the rice is still crisp under the warm braised beef.