Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso

Name: Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams Beef tendons; 1/2 Daikon radish; 1 block Konnyaku; 1 piece Ginger; 3 tbsp ● Miso; 2 tbsp ● Sugar; 2 tbsp ● Mirin; 300 ml ● Dashi stock; 1 tbsp ● Soy sauce; 2 tbsp ● Sake

cookpad.japan @cookpad_jp

When I can find nice-looking beef tendons, I cook them up in this dish with daikon and konnyaku.

I tear up the konnyaku with my hands to allow the flavors to be absorbed easily.
This also tastes great stewed with carrots. Recipe by Yutapochi

When I can find nice-looking beef tendons, I cook them up in this dish with daikon and konnyaku.

I tear up the konnyaku with my hands to allow the flavors to be absorbed easily.
This also tastes great stewed with carrots. Recipe by Yutapochi

cookpad.japan @cookpad_jp

When I can find nice-looking beef tendons, I cook them up in this dish with daikon and konnyaku.

I tear up the konnyaku with my hands to allow the flavors to be absorbed easily.
This also tastes great stewed with carrots. Recipe by Yutapochi

When I can find nice-looking beef tendons, I cook them up in this dish with daikon and konnyaku.

I tear up the konnyaku with my hands to allow the flavors to be absorbed easily.
This also tastes great stewed with carrots. Recipe by Yutapochi

Saved

Ingredients

3 servings

200 gramsBeef tendons
1/2Daikon radish
1 blockKonnyaku
1 pieceGinger
3 tbsp● Miso
2 tbsp● Sugar
2 tbsp● Mirin
300 ml● Dashi stock
1 tbsp● Soy sauce
2 tbsp● Sake

Saved

Steps

1

Parboil the beef tendons and skim off the scum. Parboil the konnyaku as well.
2

Chop the tendons and konnyaku into bite-sized pieces. Slice the daikon radish into 1- to 2-cm thick slices, and cut in half.
3

Slice the ginger, and add it with the beef tendons, konnyaku, daikon radish, and all of the ● ingredients into a pressure cooker.
4

Bring the pressure cooker up to pressure, then simmer for 20 minutes.
5

When the pressure gauge drops, open the lid and simmer over medium heat until the liquid is reduced by half.
6

To serve, sprinkle on some chopped green onions (not listed in the ingredients), and shichimi spice to taste.