[Slow Cooker Recipe] Japanese-Style Beef Tendon and Miso Stew

Name: [Slow Cooker Recipe] Japanese-Style Beef Tendon and Miso Stew
Total time: 480 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 4 beef ribs; as needed Beef tendon,; Green onions; Garlic; Red chili pepper; Carrots and daikon radish, cut into chunks; Onion, sliced; Cabbage (optional); Half block of konjac

吃貨空姐 @soysauceontop

台北

Inspired by MASA and Bizai recipes. To remove the odor, boil the daikon radish first; steam the beef ribs in a rice cooker to remove excess fat; blanch the beef tendon before cutting for easier slicing; use a spoon to cut the konjac for more angles. Add a generous amount of chopped green onions for a perfect appetizer, great both hot and cold. Once the slow cooker is done, do not keep it warm, or the beef will turn from tender to dry and hard.

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Ingredients

8 minutes

Serves 6 servings

4beef ribs
as neededBeef tendon,
Green onions
Garlic
Red chili pepper
Carrots and daikon radish, cut into chunks
Onion, sliced
Cabbage (optional)
Halfblock of konjac

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Steps

8 minutes

1

Steam the beef ribs in an electric or rice cooker to remove excess fat.
2

While steaming the beef ribs, bring a pot of water to a boil.
3

While waiting for the water to boil, peel and cut the daikon and carrots into chunks.
4

Poke a few holes in the half block of konjac with a fork for better flavor absorption, then cut it with a spoon for more angles.
5

Place the daikon, carrots, konjac, and whole beef tendon into the boiling water and cook for 10 to 15 minutes.
6

Remove the beef tendon and ribs to cool. Slice the onion, and cut the beef tendon and ribs into chunks. Cut the green onions into sections.
7

In the slow cooker, layer the bottom with cabbage and onion, then add the daikon, carrots, beef tendon and rib chunks, konjac, green onions, chili pepper, and garlic.
8

Add miso, rice wine or sake, a little rock sugar, mirin, soy sauce, and enough water to cover.
9

Set the slow cooker to 8 hours on low heat or 4 hours on high heat. Adjust the seasoning to taste; it should be a slightly sweet and savory dish.