Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, meltingly tender beef tendons and daikon radish. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Meltingly Tender Beef Tendons and Daikon Radish. I am really into pressure cooking right now! The key is to parboil all the ingredients separately to remove scum, odors, or harshness, and then just leave it up to the pressure cooker. You can still use the same method if you.
Meltingly Tender Beef Tendons and Daikon Radish is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Meltingly Tender Beef Tendons and Daikon Radish is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook meltingly tender beef tendons and daikon radish using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Meltingly Tender Beef Tendons and Daikon Radish:
- Make ready 300 grams Beef tendons
- Prepare 15 cm Daikon radish
- Prepare 1 block Konnyaku
- Get 200 ml Water
- Get 1 tbsp Red miso
- Make ready 2 tbsp Sugar
- Make ready 1 tbsp Soy sauce
- Make ready 1 tbsp Sake
- Prepare 1 tbsp Mirin
- Make ready 1 Finely juliennned ginger
Beef tendons have a lot of fat, so wash it in water. Meltingly Tender Beef Tendons and Daikon Radish I am really into pressure cooking right now! The key is to parboil all the ingredients separately to remove scum, odors, or harshness, and then just leave it up to the pressure cooker. You can still use the same method if you don't have a pressure cooker.
Instructions to make Meltingly Tender Beef Tendons and Daikon Radish:
- Boil the beef tendons for 20-30 minutes.
- The key is to skim off the scum diligently. Let the beef tendons cool down, then rinse under running water and cut into bite sizes.
- Peel the daikon radish rather thickly and cut into 2 cm cubes. Parboil briefly. Cut the konnyaku into bite sized pieces and parboil.
- Put the beef tendons, daikon radish, and konnyaku in a pressure cooker with the seasonings and ginger. Mix well.
- Lock the lid and bring up to pressure over high heat. When it reaches pressure, turn the heat down to low and cook for 5 minutes, then turn off the heat. If you are using a regular pan, simmer over medium heat for 1 hour.
- Leave the pan or pressure cooker to cool down naturally. If you let it cool down once, the flavors will permeate the ingredients.
The key is to parboil all the ingredients separately to remove scum, odors, or harshness, and then just leave it up to the pressure cooker. You can still use the same method if you don't have a pressure cooker. The beef and tendons should be tender and chewy. The daikon radish should be soft and easily pierced by a sharp knife, but not mushy. Strain out the beef, tendons, and radish and set aside.
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