Pressure-Cooked Beef Tendons in Thick Sauce

Name: Pressure-Cooked Beef Tendons in Thick Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Beef tendons; 1/3 Daikon radish; 200 grams Lotus root; 1 packet Shirataki; 1 small piece Kombu for dashi stock; 1 tsp Grated ginger; 1 dash Green onions or scallions; 3 tbsp Soy sauce; 2 tbsp Sugar; 1 tbsp Mirin; 3 tbsp Sake; 200 ml Water

cookpad.japan @cookpad_jp

I created this recipe through trial-and-error for my eldest son, who loves simmered beef tendons.

This recipe is also delicious with bamboo shoots.
When you get to Step 3, you can add a little more soy sauce if the flavor isn't concentrated enough.
If you want to eat the piece of kombu, take it out during Step 3 and cut it into bite-size pieces. Recipe by Penginpenta

I created this recipe through trial-and-error for my eldest son, who loves simmered beef tendons.

cookpad.japan @cookpad_jp

I created this recipe through trial-and-error for my eldest son, who loves simmered beef tendons.

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Ingredients

4 servings

500 gramsBeef tendons
1/3Daikon radish
200 gramsLotus root
1packet Shirataki
1 smallpiece Kombu for dashi stock
1 tspGrated ginger
1 dashGreen onions or scallions
3 tbspSoy sauce
2 tbspSugar
1 tbspMirin
3 tbspSake
200 mlWater

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Steps

1

The ingredients are pictured here. Add the beef tendons to a pot of water, blanch for 15 minutes, then cut into bite-size pieces. Or you could buy pre-blanched beef tendons.
2

Thickly cut the daikon radish and the lotus root into quarters. Cut the shirataki into bite-size lengths. Put all the ingredients and seasonings except for the green onions and the ginger into the pressure cooker.
3

Heat until the indicator pin on the pressure cooker pops up, then turn the heat to low and simmer for 15 minutes. Turn off the heat. After the pressure cooker cools off, remove the lid and simmer to reduce the sauce. Add the grated ginger.
4

Arrange green onions on top and it's ready to be served!