Recipe:

1 lb eye of round / brisket
1/4 white radish
1/2” piece ginger
4 cloves garlic
10 peppercorns
1 green onion, white part only
1/2 cup soup soy sauce
1/3 cup mirin
1/4 cup sugar
1.5 cups broth
8 quail eggs, boiled
10 shishito peppers

Cut your brisket to 3” wide strips. (The grain direction travelling the shortest length).
Add 3 cups water, radish, ginger, garlic, peppercorns, green onion to a small pot. Bring to a boil. Add brisket and boil for 30 minutes.
Preheat oven to 300 degrees (if using).
Remove aromatics from the broth, you will ned about 1.5 cups of liquid. Pour broth into your Staub Ceramic along with the soy, mirin, sugar and brisket. Stir to combine.
Add lid and bake for 3 hours. If using stovetop method, simmer on low for 2.5 hours, adding liquid if necessary.
30 minutes before it’s done add your quail eggs and shishito peppers.
When done, turn off the heat and remove meat from the liquid, allow it to cool. Shred the meat when it is cool enough to handle and place meat back in the liquid. Transfer meat, eggs, peppers and braising liquid to an airtight container to store.

This dish is usually eaten cold! It can be kept for at least two weeks in your fridge.