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We hope you got benefit from reading it, now let’s go back to meltingly tender beef tendons and daikon radish recipe. You can have meltingly tender beef tendons and daikon radish using 10 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Meltingly Tender Beef Tendons and Daikon Radish:
- You need 300 grams Beef tendons
- Get 15 cm Daikon radish
- Take 1 block Konnyaku
- Prepare 200 ml Water
- Prepare 1 tbsp Red miso
- Prepare 2 tbsp Sugar
- Get 1 tbsp Soy sauce
- Provide 1 tbsp Sake
- Use 1 tbsp Mirin
- Use 1 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.
The beef and tendons should be tender and chewy. The daikon radish should be soft and easily pierced by a sharp knife, but not mushy. Strain out the beef, tendons, and radish and set aside. Discard the ginger, star anise, and cinnamon stick. If you're looking for recipes idea to cook today, look no further!
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