Wagyu Short Rib Braise

Sear the ribs in a heavy pot until each face is deeply browned. Drain the fat, then add the soy, mirin, sake, dashi, ginger and wakame. Bring to a bare simmer, cover, and braise at 130°C for three hours until the meat yields to the back of a spoon.

Lift the ribs out and reduce the braising liquid until it just coats the back of a spoon. Stir in the MSG off the heat. Slice the ribs against the grain, spoon over the glaze, and serve with steamed rice.