Japanese Corned Beef and Cabbage

This twist on a classic St. Patrick's Day staple incorporates some salient items from Japanese cuisine in a robust marinade, such as mirin, a slightly sweet rice wine, wasabi paste, a searing cousin of horseradish root, and soy sauce, the salty condiment that is ubiquitous in many East Asian dishes.  Peppery daikon balances the sourness of red cabbage, and cooking the dish in a crock pot type vessel allows its complex flavors to meld together seamlessly.

Ingredients:

1 4-5 pound corned beef brisket

1/4 cup mirin

2 tbsp. soy sauce

1/4 cup rice vinegar

2 tbsp. freshly grated ginger

1-2 tbsp. wasabi paste (depending on preference)

1 medium head red cabbage, sliced in food processor

1 large daikon, peeled and sliced in a food processor

To make:

Begin by placing corned beef brisket in a large slow cooker.  In a medium bowl, combine mirin, soy sauce, rice vinegar, ginger, and wasabi paste, whisking together thoroughly so flavors combine evenly.  Pour the marinade over the corned beef brisket, cover, and chill in the refrigerator for four hours.

Remove the corned beef from fridge, and then from the slow cooker, placing it on a large plate.  Make a thick bed with the sliced cabbage and daikon inside the cooker, and then place the corned beef on top.  Cover, set cooker to low, and enjoy a wonderful day as this dish gently simmers to tender, pungent perfection.

After eight hours, remove corned beef, slice crosswise into thick slices, and arrange the slices on a sizable platter.  Surround the meat with the daikon and cabbage, and, using a ladle, scoop out some sauce and pour it over the corned beef and vegetables.

Serves 6-7 as a main course.  Serve with ramen noodles on the side for a balanced meal, and some fine sake, at room temperature.