Pat short ribs dry with paper towels. Rub both sides with 1 tsp kosher salt and 1 tsp black pepper. Let sit at room temperature for 15 minutes while you prepare other components.

Sear

Heat a large heavy skillet or Dutch oven over medium-high heat and add 2 tbsp vegetable oil. When oil shimmers, add short ribs, searing 3–4 minutes per side until deep brown. Use tongs and do not overcrowd. Transfer ribs to a plate.

Sauce and braise

Lower heat to medium. In the same pot, add the minced garlic and sauté 30 seconds until fragrant. Add 1 tbsp soy sauce, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar; stir to combine and scrape browned bits. Add 1 cup water and return short ribs to the pot, bone-side down. Bring to a gentle simmer, then cover and reduce heat to low. Braise gently 90–120 minutes, turning ribs once halfway, until meat is very tender and nearly falling off the bone.

Reduce finishing sauce

When ribs are done, remove them to a plate and tent with foil. Increase heat to medium-high and reduce the braising liquid 5–8 minutes until slightly thickened (sip carefully — it will be savory). Taste and adjust with a pinch of salt if needed. Spoon sauce over ribs before serving.

Chicken Katsu (1 piece per plate)

Pound and season

Place the chicken breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up breading station

Place 1/2 cup flour in a shallow dish. In a second shallow bowl, whisk together 1 large egg and 2 tbsp milk. Place 3/4 cup panko in a third shallow plate.

Bread the chicken

Dredge the chicken first in flour, shaking off excess, then dip into the egg wash, letting excess drip, and press into panko to fully coat. Set on a plate and let rest 5 minutes so crumb adheres.

Fry

Heat 1 cup vegetable oil in a large skillet over medium heat until oil registers 350°F (or a small breadcrumb sizzles immediately). Add the breaded chicken and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat as needed to avoid burning. Transfer to a wire rack or paper towel-lined plate to drain for 2 minutes.

Slice

Let rest 2 minutes, then slice chicken into 5–6 strips. Serve with tonkatsu sauce on the side and a lemon wedge if desired.

Rice

Rinse 1 cup short-grain rice under cold water until water runs clear. Combine rinsed rice, 1.25 cups water, and 1/4 tsp salt in a small pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork and portion into two medium scoops (approximately 2 scoops per plate total as requested).

Macaroni Salad (1 scoop)

Cook 1/2 cup elbow macaroni in salted boiling water according to package directions until tender. Drain and rinse under cold water to cool quickly; drain well. In a bowl, combine 3 tbsp mayonnaise, 1 tsp rice vinegar, 1/2 tsp sugar, 1 tbsp grated carrot, 1 tbsp diced celery, 1/8 tsp salt, and 1/8 tsp black pepper. Add cooled macaroni and mix until evenly coated. Chill 15–30 minutes if possible. Portion one scoop alongside the plate.

Assembly & Garnish

On each plate, place the two short ribs (or two rib pieces if serving single plate) with a generous spoonful of reduced braising sauce over them. Add the sliced chicken katsu beside the ribs. Place two scoops of rice and one scoop of macaroni salad. Garnish with chopped scallions, serve tonkatsu sauce for the katsu, and a lemon wedge. Serve immediately.