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1
Dust the short ribs with the five-spice powder and let stand at room temperature for 20 minutes.
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2
In a medium enameled cast-iron casserole, heat 2 tablespoons of the oil.
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3
Add the short ribs and cook over moderately high heat until browned all over, about 8 minutes.
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4
Transfer the meat to a plate and pour off the fat.
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5
Heat the remaining 2 tablespoons of oil in the casserole.
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6
Add the onion, carrots, garlic, celery, ginger and thyme; cook, stirring frequently, until the vegetables are softened, about 10 minutes.
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7
Add the wine and cook until nearly evaporated, 2 to 3 minutes.
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8
Return the meat to the casserole.
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9
Add the stock and bring to a boil.
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10
Cover with a sheet of parchment paper and simmer over moderately low heat until the meat is very tender, about 3 hours.
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11
Meanwhile, in a medium saucepan, cover the shiitake with the water and bring to a boil.
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12
Remove from the heat and let the mushrooms soak until softened, about 30 minutes.
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13
Add the daikon and konbu to the mushroom broth in the saucepan and cook over moderately high heat until the daikon is just tender, about 20 minutes.
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14
Drain the mushrooms and daikon and discard the konbu and liquid.
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15
Transfer the meat to a plate.
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16
Strain the broth into a heatproof bowl and discard the solids.
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17
Skim as much fat from the surface of the broth as possible.
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18
Return the broth to the casserole and keep warm.
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19
Preheat the broiler and position a rack 8 inches from the heat source.
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20
In a medium bowl, combine the sake, mirin and fish sauce.
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21
Add the ribs, shiitake and daikon and let marinate for 5 minutes.
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22
Transfer the meat and vegetables to a baking sheet and discard the marinade.
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23
Broil the meat and vegetables, turning once, until the meat is browned and crisp and the vegetables are golden, about 2 minutes.
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24
In a large pot of boiling salted water, cook the udon until al dente.
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25
Drain and transfer to bowls.
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26
Top with meat and vegetables.
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27
Spoon in the broth and serve.
