Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, meltingly tender beef tendons and daikon radish. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Meltingly Tender Beef Tendons and Daikon Radish is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Meltingly Tender Beef Tendons and Daikon Radish is something which I have loved my whole life.
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.
To get started with this recipe, we must prepare a few components. You can have meltingly tender beef tendons and daikon radish using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Meltingly Tender Beef Tendons and Daikon Radish:
- Prepare 300 grams Beef tendons
- Prepare 15 cm Daikon radish
- Prepare 1 block Konnyaku
- Prepare 200 ml Water
- Get 1 tbsp Red miso
- Make ready 2 tbsp Sugar
- Take 1 tbsp Soy sauce
- Make ready 1 tbsp Sake
- Make ready 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.
Steps 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 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. Discard the ginger, star anise, and cinnamon stick. If you're looking for recipes idea to cook today, look no further!
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