From: Chef Gene Kato, Japonais Restaurant, Chicago. Yield: 6 servings. 6 pieces Kobe shank to taste, kosher salt to taste, ground black pepper to taste, togarashi (Japanese seven spice) as needed, all-purpose flour Flavored Liquid: 8 cups sake 8 cups water 4 cups soy 1 lb. brown sugar 5 plums, halved and deseeded 1-2 bay leaves Mirepoix: 3 onions, medium dice 3 carrots, medium dice 1 bunch celery, medium dice 20 cloves garlic, root end removed 1 lb. ginger, cleaned and sliced 3 leek ...

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