Cut spareribs into serving pieces.

Remove any membrane and excess fat.

Place bone-side down and make a deep slit in the center of each rib.

Slice the meat in half, keeping the knife flat and uncut.

Slice the other side and open out flat.

Make incisions at 1/4-inch intervals on the surface of the meat.

Combine all marinade ingredients in a bowl.

Add the spareribs to the marinade and ensure they are well coated.

Let the spareribs marinate for 3 to 4 hours.

Heat salad oil in a saucepan over high heat.

Add the marinated spareribs to the saucepan, reserving the marinade sauce.

Cook the spareribs over high heat until browned.

Pour sufficient water to cover the spareribs and simmer until the meat is tender.

Add the remaining marinade to the pan and continue to cook, skimming the surface, until the liquid is reduced by half.

Slice the carrot into thin rounds.

Cut up the remaining vegetables (green onion, green pepper, bamboo shoots) into bite-sized pieces.

Add the sliced vegetables to the pan with the spareribs.

Cook until the vegetables are heated through.

Stir in mirin to glaze the short ribs and vegetables.

Pour in sesame oil and immediately remove from heat.

Sprinkle with sesame seeds and shredded omelet garnish.

To make the shredded omelet, beat egg lightly with a pinch of salt.

Pour the egg into a warm, thinly greased skillet and spread it evenly.

Cook over very low heat until the surface is nearly dry.

Separate the edges and turn the omelet over; cook slightly.

Cut the omelet into 1- to 1 1/2-inch widths and stack the layers.

Shred the omelet finely.