Step 1

Using a sharp knife, trim off any excess fat from the short ribs. If the short ribs are thick, cut a slit in the middle of the meat. Rinse the ribs and let sit in cold water for about 30 minutes to draw out excess blood. Drain. TKM tip: You can add 1-2 tablespoons sugar to the water to expedite blood/myoglobin.

Step 2

Bring a large pot of water to a boil over high heat. Blanch the short ribs in the boiling water for 5 minutes. Drain in a colander and rinse with cold water to stop the cooking process. Set aside.

Step 3

Make the sauce: In a blender, add the water, pineapple juice, onion, apple, garlic, and ginger. Blend on high for about 3 minutes, or until well combined.

Step 4

Strain half of the mixture into a large bowl; store the remaining mixture for another time. Add the soy sauce, mirin, brown sugar, sesame oil, and dashida to the bowl and whisk until incorporated.

Step 5

In a Dutch oven over medium-high heat, add the short ribs and sauce. Bring to a boil, reduce heat, and simmer for about 1 hour 30 minutes, or until short ribs are tender but not falling off the bone.

Step 6

Add the radish and carrot to the short ribs in the pot and cook for about 30 minutes, or until vegetables are tender.

Step 7

Remove the pot from heat. Add the green onions and chestnuts; stir until incorporated.

Step 8

Serve hot with a side of rice.

Step 9

Enjoy!