Experiment No. 082 —Sticky Braised Bites (Base + Variants, Yolk & Rice)
Scope
A sticky, glossy braise base inspired by soy-braised short ribs with a yolk dip, then expanded into three alternate builds: pot roast sticky bites, balsamic-honey glaze, and mushroom skewers. Served with rice and paired with either a classic yolk dip or a vegan version.
Objective
Create deeply tender, sticky-glazed bites of meat or mushrooms, anchored with perfect rice and a creamy yolk dip.
Yield
About 4 servings
Prep and Cook Time
Prep: 20 minutes
Cook: 2 to 3 hours (braise); 20 to 40 minutes (variants); 20 to 25 minutes (rice)
Total time varies
Formula — Weight, Volume, Ratio %
Weight provides accuracy, volume offers accessibility, and ratio % shows how each ingredient contributes to structure, sweetness, saltiness, and reduction behavior.
Base Ingredients (Soy-Braised Sticky Beef)
Beef short ribs or chuck, cut into large chunks: 900 g, 1.5 to 2 lbs, 60%
Neutral oil: 30 ml, 2 tablespoons, 2%
Onion, sliced: 150 g, 1 medium, 10%
Garlic, smashed: 12 g, 3 to 4 cloves, 1%
Ginger, sliced: 15 g, 1 thumb piece, 1%
Soy sauce: 120 ml, 1/2 cup, 8%
Brown sugar: 100 g, 1/2 cup, 7%
Mirin: 120 ml, 1/2 cup, 8%
Beef broth or water: 240 ml, 1 cup, 16%
Rice vinegar: 30 ml, 2 tablespoons, 2%
Dried chilies, optional: 2 to 3 pieces
Star anise: 1
Cinnamon stick: 1
Total batch weight: approximately 1,600–1,700 g depending on aroma additions
Procedure (Base Build)
1. Sear
Heat oil in a heavy pot. Sear the beef chunks on all sides until deeply browned. Remove and set aside.
2. Aromatics
Add onion, garlic, and ginger. Sauté 2 to 3 minutes until fragrant.
3. Build the Liquid
Add soy sauce, brown sugar, mirin, broth, rice vinegar, dried chilies, star anise, and cinnamon. Stir to dissolve the sugar and scrape up the fond.
4. Braise
Return beef to the pot. Cover and simmer on low for about 2 hours, or until fork-tender.
5. Reduce to Sticky
Uncover. Simmer 15 to 20 minutes until the liquid reduces and thickens into a glossy glaze.
6. Finish
Toss the beef in the reduced glaze until fully coated. Serve hot with rice and a yolk dip.
Garnishes (Optional)
Cilantro, chopped: 5 g, 2 tablespoons
Green onion, sliced: 10 g, 2 tablespoons
Roasted peanuts, chopped: 15 g, 2 tablespoons
Roasted cashews, chopped: 15 g, 2 tablespoons
Toasted sesame seeds: 5 g, 1 tablespoon
Chili crunch: 10 g, 2 teaspoons
Apply garnishes immediately while the glaze is still tacky so they adhere.
Variants
Sticky Pot Roast
Protein: 1.5 to 2 lbs chuck roast cubes
Liquid mix: 1/2 cup red wine, 2 tablespoons Worcestershire, 2 tablespoons tomato paste, 1 tablespoon honey or brown sugar, thyme, bay
Apply during the deglaze step instead of the soy-mirin base.
Produces a deep, Western-style sticky reduction.
Sticky Western Glaze (Quick Method)
Protein: chicken thighs, pork shoulder, or seitan (about 1.5 lbs)
Glaze: 3 tablespoons balsamic vinegar, 2 tablespoons honey or maple syrup, 2 tablespoons ketchup or tomato paste, 1 tablespoon Dijon, 1 teaspoon smoked paprika
Skip the long braise. After searing, pour glaze over and simmer 20 to 30 minutes until clingy.
Sticky Mushroom Sticks
Base: 500 g king oyster mushrooms, chunked and skewered
Glaze: 2 tablespoons soy sauce, 1 tablespoon balsamic, 1 tablespoon honey or maple, 1 tablespoon oil, chili or black pepper
Sear skewered mushrooms, then roast or pan-finish while brushing glaze.
Chewy, fibrous, vegan-friendly sticky bites.
Yolk Dip
Classic Yolk
Crack and separate yolk into a ramekin and sprinkle with a pinch of salt.
For firmer texture, rest yolk in a fine mesh strainer for 30 to 60 seconds.
For soft-set, dip yolk in simmering water for 30 to 60 seconds.
Vegan Yolk
Blend 1/2 cup silken tofu, 1 tablespoon olive oil, 1 tablespoon nutritional yeast, 1/2 teaspoon black salt, and a dash of turmeric.
Strain for smoothness and chill to firm.
Marinated Yolks
Classic: cure yolk in soy and mirin (or miso paste thinned with mirin) for 2 to 6 hours.
Vegan: add 1 tablespoon miso and 2 teaspoons mirin to the vegan yolk mixture and chill overnight.
Rice Foundations
Pot Method
Rinse 1 cup short-grain rice 5 to 6 times until water runs mostly clear.
Add rice and 1.5 cups water to pot.
Cover and bring to a boil.
Reduce heat to low for 2 to 3 minutes, then turn heat off.
Do not lift lid. Rest 15 to 20 minutes before fluffing.
Rice Cooker
Rinse rice thoroughly 5 to 6 times.
Add rice and water at a 1:1.5 ratio.
Cook on standard cycle and let steam 10 minutes after it clicks off.
Fluff before serving.
Field Data and Observations
Soy and sugar reduce into a lacquer-like glaze.
Wine and Worcestershire break down connective tissues in Western-style builds.
Balsamic and honey create fast sticky reductions.
King oyster mushrooms develop a fibrous chew when seared aggressively.
Black salt in vegan yolks provides egg aroma.
Rinsing rice removes surface starch for fluffiness.
Lid-on steaming ensures even hydration.
Herbs and nuts brighten richness and add texture.
