Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish
cookpad.japan @cookpad_jp
The beef tendon broth is too delicious, and I add in various ingredients afterwards.
This tastes good with konnyaku as well . In that case, rip it up by hand, and add it in .
After turning off the heat, add half-boiled eggs to the broth, let it sit over night, and you will have juicy half-boiled eggs. For 4 people. Recipe by Matsujun
Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish
The beef tendon broth is too delicious, and I add in various ingredients afterwards.
This tastes good with konnyaku as well . In that case, rip it up by hand, and add it in .
After turning off the heat, add half-boiled eggs to the broth, let it sit over night, and you will have juicy half-boiled eggs. For 4 people. Recipe by Matsujun
Cooking Instructions
- 1
Boil lots of water in a pot, and then add in the beef tendons. Take them out once it they completely change color.
- 2
Rinse the beef tendons in running water, cut into easy-to-eat sizes, and return to the pot. Add in ● ingredients, cover with a lid, and stew over a low~medium heat for 30 minutes. (You can also do this in a pressure cooker).
- 3
Cut the daikon radish into half-circle slices, and bevel them. Boil the eggs, and remove the shells. Thinly slice the ginger.
- 4
Skim the scum from the surface of the pot, cut the tofu into thirds and add to the pot, add in the △ flavoring ingredients, and boil again for more than 30 minutes.
- 5
Once the broth has boiled down and the flavoring has sunk into the tofu, it's done.
- 6
Garnish with scallions and ichimi spice powder if you have them.
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