Instructions: 1. In a large nonreactive bowl, stir together the sugar and sesame oil.

Using a small sharp knife, deeply score the meat on the ribs. Add the ribs to the sesame oil mixtureand toss to coat. Cover and set aside to marinate for at least 1 hour at room temperature, or refrigerate overnight.

2. In a medium bowl, soak the dried mushrooms in the boiling water until pliable, about 30 minutes.

3. Meanwhile, in a small dry skillet, toast the sesame seed over moderate heat, stirring occasionally, until fragrant and browned, about 6 minutes.

Let cool slightly, then grind in a spice mill or crush in a mortar.

4. Add the sesame powder, soy sauce, scallions, garlic, salt, pepper and grated pear to the ribs. Stir until well blended. Set aside.

5. Using a slotted spoon remove the mushrooms from their soaking liquid; squeeze the mushrooms over the bowl to extract the liquid. Pour the mushroom liquid through a coffee filter or a strainer lined with cheesecloth set over a medium flame-proof casserole. Using a sharp knife, slice off and discard the mushroom stems. Quarter the caps and set aside.

6. Add 2 cups of water to the mushroom soaking liquid and bring to a boil over high heat. Add the marinated ribs, mushrooms and carrots and return to a boil. Reduce the heat to moderately low, cover and simmer until the meat is tender when pierced with a fork, about 1 hour. Set aside to cool to room temperature, then cover and refrigerate overnight. (The recipe can be prepared to this pint up to 2 days ahead.)

7. In a small heavy skillet, toast the macadamia nuts, stirring frequently, until golden brown, about 5 minutes. Coarsely chop the nuts and set aside.

8. Skim the fat from the surface of the stew. Place the casserole over moderate heat and cook, stirring occasionally, until warmed through, 20 to 25 minutes. Using tongs, transfer the ribs to a plate. Increase the heat under the stew to moderately high and bring to a boil, then simmer until reduced slightly, about 8 minutes. Stir in the rice wine. Return the ribs to the casserole and continue to cook until serving time, up to 30 minutes.

Transfer the stew to a serving bowl. Sprinkle the reserved macadamia nuts on top and garnish with the Egg Diamonds.

EGG DIAMONDS:
1. In a small bowl, beat the egg with 1 teaspoon of water until completely blended but not frothy.

2. Grease an 8- or 9-inch skillet and heat over moderate heat until hot, about 1 minute. Pour in the egg mixture and tilt the pan to thoroughly coat the bottom. Reduce the heat to low and cook the egg until tust form bout 2 minutes.

3. Turn the egg out onto a cutting board. Slice into 1-inch-wide strips, then cut diagonally into diamonds. (The diamonds can be made up to 1 hour ahead.)

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