I have a lot of experience doing European style red wine/stock/sometimes tomato braises of short ribs, oxtail, etc. At this point, I just eyeball everything for the braising liquid and things always work out even though ratios end up different every time.
I want to do some sake/soy/stock braised oxtail for an upcoming dinner party to mix things up, but am a little worried about being as cavalier in the measurements with ingredients I don't have much experience with. Do any of you have a preferred ratio of sake to soy to stock that you use in braises?
Additional question: would you recommend adding mirin in addition to sake? What are the benefits of a sake/mirin mix as opposed to all sake? What about rice vinegar?
bon appetit
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