1. Preheat the oven to 325°. In a large enameled cast-iron casserole,
heat the vegetable oil. Season the ribs with salt and pepper and
cook over moderately high heat, turning a few times, until richly
browned, about 10 minutes. Transfer the ribs to a plate.
2. Add the sherry to the casserole and boil, stirring to scrape up the
browned bits. Add the soy sauce, mirin, onion, garlic, ginger, shiitake,
brown sugar and half each of the daikon and the carrots. Return the
ribs to the casserole and pour in the water. Bring to a boil. Cover and
braise in the oven for about 2½ hours, until the meat is very tender.
3. Transfer the ribs to a plate; cover and keep warm. Pick out the
shiitake mushrooms, cutting off and discarding the stems. Strain
the braising liquid. Return the liquid to the casserole and boil over
high heat, skimming any fat from the surface, until reduced to
4 cups, about 5 minutes.
4. Add the remaining daikon and carrots to the casserole along
with the sesame oil and shiitake mushrooms. Cover and simmer
until the vegetables are tender, 20 minutes. Return the ribs to the
casserole and simmer until hot. Season with salt and pepper.
5. Meanwhile, bring a saucepan of water to a boil. In a bowl, cover
the noodles with warm water; let stand until pliable, 5 minutes.
Drain the noodles and cut into 4-inch lengths. Add the noodles to
the saucepan and cook until tender but still chewy, 25 seconds.
Drain and transfer the noodles to shallow bowls. Add the ribs, ladle
the vegetables and broth on top and serve. —Sang Yoon