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Da Kitchen’s first location was established in November of 1998 in Kihei, on the Island of Maui. Les Tomita Korean Braised Rib TacosIn 2000 we ventured into opening our Kahului location, where we took the typical plate lunch, which is traditionally served in a take out container, to the next level and opened our first full service restaurant. The name Da Kitchen translates from Hawaiian slang/pidgin to “The Kitchen”.


Da Kitchen is well known for its creative diverse cuisine with an emphasis on traditional Hawaiian food. The menu incorporates both traditional classic Local and Hawaiian favorites, which is inspired by the different ethnic groups established in the islands of Hawaii. The owners founded the restaurant with no previous restaurant or culinary experience.


Da Kitchen was also acknowledged as Restaurant Award Winner of the prestigious Ilima Award, Hale Aina Award and Aipono Awards.


We were lucky to get Da Kitchen's Chef & Partner Les Tomita in the Cooking Hawaiian Style kitchen to share with us his Korean Braised Rib Tacos recipe. 

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Braised Ribs:

2 3in” Beef Short Ribs (Bone in)
Braised Rib Sauce
6 Corn Tortillas
8oz Namasu
8oz Coleslaw
2 oz. Bubu Arare
2 oz. Sriracha Aioli


Braised Rib Sauce:
¼ cup Soy Sauce
½ cup Sugar
½ cup Water
2 Garlic Cloves grated
1 teaspoons of Ginger grated
One whole Orange cut in half
1 oz. Sesame Oil
1 oz. Sweet Chili Sauce


Sriracha Aioli:
1 cup mayo
1 oz. sriracha (add additional for increased heat) 

Cooking Process:

Braised Rib Sauce:
In a gallon zip lock bag add soy sauce, sugar, water, garlic, ginger, sesame oil, and sweet chili sauce. Mix well. Squeeze half of the orange into the bag and add remaining orange rinds.


Braised Ribs:
Place ribs in sauce. Place bag in refrigerator and allow to marinate for a minimum of 24 hours. For best results, we recommend a marination period of 48 hours.
Heat skillet to high heat. Sear ribs for approx. 2 minutes of each side. Heat oven to 350. Place seared ribs in pan and cover hallway with braised rib sauce. Cook in oven for approx. 2 ½ hours. Shred meat and remove bones.


Sriracha Aioli:
Mix mayonnaise and sriracha in mixing bowl. Add additional sriracha to increase heat. For easiest application place aioli in squeeze bottle.


Heat tortillas in skillet for 10-15 seconds. Place tortillas on plate. Layer ingredients on tortilla starting with coleslaw, followed by shredded meat, and top with namasu. Drizzle with sriracha aioli sauce and sprinkle with bubu for garnish. Fold tortilla and enjoy. 

how to serve:

Serves 2: Makes 6 Tacos.

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Reviewed on: Nov 13, 2019 By