Meltingly Tender Beef Tendons and Daikon Radish.
Hey everyone, it's Drew, welcome to my recipe page. Today, we're going to make a distinctive dish, meltingly tender beef tendons and daikon radish. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Meltingly Tender Beef Tendons and Daikon Radish is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They're fine and they look fantastic. Meltingly Tender Beef Tendons and Daikon Radish is something which I've loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook meltingly tender beef tendons and daikon radish using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Meltingly Tender Beef Tendons and Daikon Radish:
- {Take 300 grams of Beef tendons.
- {Make ready 15 cm of Daikon radish.
- {Make ready 1 block of Konnyaku.
- {Prepare 200 ml of Water.
- {Take 1 tbsp of Red miso.
- {Make ready 2 tbsp of Sugar.
- {Take 1 tbsp of Soy sauce.
- {Get 1 tbsp of Sake.
- {Get 1 tbsp of Mirin.
- {Get 1 of Finely juliennned ginger.
Instructions to make Meltingly Tender Beef Tendons and Daikon Radish:
- Boil the beef tendons for 20-30 minutes..
- The key is to skim off the scum diligently. Let the beef tendons cool down, then rinse under running water and cut into bite sizes..
- Peel the daikon radish rather thickly and cut into 2 cm cubes. Parboil briefly. Cut the konnyaku into bite sized pieces and parboil..
- Put the beef tendons, daikon radish, and konnyaku in a pressure cooker with the seasonings and ginger. Mix well..
- Lock the lid and bring up to pressure over high heat. When it reaches pressure, turn the heat down to low and cook for 5 minutes, then turn off the heat. If you are using a regular pan, simmer over medium heat for 1 hour..
- Leave the pan or pressure cooker to cool down naturally. If you let it cool down once, the flavors will permeate the ingredients..
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