Japanese bear meat

Asian peoples know a lot about spices and boldly use the most unexpected combinations for marinating meat, especially exotic ones.

Ingredients

• 1 kilogram of bear ribs;
• 10 grams of green onions;
• 2 tablespoons of peanuts.
• for the marinade:
• 2 tablespoons of honey;
• 2 tablespoons of soy sauce
• 1 tablespoon sesame oil
• 60 milliliters of whiskey;
• 10 grams of fresh ginger;
• 3-4 grains of cardamom;
• ½ teaspoon white pepper;
• ½ teaspoon cinnamon
• 1/2 teaspoon ground nutmeg.

Directions

1. Preheat a dry skillet. Fry the cardamom with white pepper for 1-2 minutes until a fragrant aroma appears. Cool, crush with a pestle. Rub the ginger. Combine all the ingredients for the marinade, stir until smooth.
2. Rinse the meat. Cut along the ribs into portions, place in a plastic wrap bag and cover with marinade. Close, expelling the air, leave in the refrigerator for a day. Flip the ribs from time to time so that they are evenly saturated.
3. Prepare a baking sheet. Cover it with two layers of foil, arrange the meat and seal so that you get a fully closed envelope. Bake in a preheated oven at 180 ° C for 30 minutes. Then turn it down to 150 degrees and cook for another 1.5 hours.
4. Take out the baking sheet, unpack the bear meat. Transfer the ribs to a baking dish. Strain the extracted juice into a small saucepan, bring to a boil, leave to simmer on a low temperature until ½ volume remains. Grease the meat with boiled sauce, send it to the oven preheated to 220 ° C for 10 minutes.
5. Serve the delicacy garnished with chopped green onions and sautéed, chopped peanuts. We recommend potatoes, wild mushrooms and pickles as a side dish.