Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor

Name: Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Beef tendons (prepped); 10 cm Daikon radish; 1 large of both Carrots, burdock root; 2 stalks The white part of a Japanese leek; 150 ml A. Water (or the soup that was used to boil the tendons); 80 ml Soy sauce; 50 ml Sake; 5 tbsp Sugar; 1 and 1/2 tablespoon Mirin; 1 tbsp Honey; 2 tsp Rice vinegar; 2 cloves/pieces of each Ginger and garlic (thinly sliced); 2 peppers Takanotsume (optional) 5x10 cm Kombu (thinly sliced)

cookpad.japan @cookpad_jp

This is a rich stew with juicy tendons that goes well with rice.

You might feel the taste is a bit weak right after Step 4, but the flavor will concentrate as you boil it down. Stir gently as to not crush the daikon. If you're not using a pressure cooker, boil for 40 minutes. For 4 people. Recipe by LaLaHappy1

This is a rich stew with juicy tendons that goes well with rice.

cookpad.japan @cookpad_jp

This is a rich stew with juicy tendons that goes well with rice.

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Ingredients

4 servings

300 gramsBeef tendons (prepped)
10 cmDaikon radish
1 largeof both Carrots, burdock root
2stalks The white part of a Japanese leek
150 mlA. Water (or the soup that was used to boil the tendons)
80 mlSoy sauce
50 mlSake
5 tbspSugar
1and 1/2 tablespoon Mirin
1 tbspHoney
2 tspRice vinegar
2cloves/pieces of each Ginger and garlic (thinly sliced)
2peppers Takanotsume (optional) 5x10 cm Kombu (thinly sliced)

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Steps

1

Prepare the tendons.
2

Boil A in a pressure cooker (you can use the meat broth with the fat skimmed out for the water in A).
3

Peel the skins of the daikon radishes and carrots, quarter into 2 cm slices. Scrape the skin off of the burdock root, cut into diagonals, and soak in water to remove the astringency. Slice the white leaks diagonally.
4

Add Step 2 to Step 3 along with the meat tendons from Step 1, and boil. Once the pressure cooker needle has risen, cook for 10 minutes, and let it depressurize naturally.
5

If you have time, then remove the hardened white fat from the surface after it has cooled.
6

Heat it again over a strong heat for about 10 minutes, and boil down the broth while gently stirring. Top with sliced leeks, and it is done.