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We hope you got benefit from reading it, now let’s go back to doteyaki - beef tendons and daikon radish simmered with miso recipe. You can have doteyaki - beef tendons and daikon radish simmered with miso using 10 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso:
- Provide 200 grams Beef tendons
- Prepare 1/2 Daikon radish
- Prepare 1 block Konnyaku
- Provide 1 piece Ginger
- Prepare 3 tbsp ● Miso
- Provide 2 tbsp ● Sugar
- You need 2 tbsp ● Mirin
- Prepare 300 ml ● Dashi stock
- Provide 1 tbsp ● Soy sauce
- Get 2 tbsp ● Sake
Instructions to make Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso:
- Parboil the beef tendons and skim off the scum. Parboil the konnyaku as well.
- Chop the tendons and konnyaku into bite-sized pieces. Slice the daikon radish into 1- to 2-cm thick slices, and cut in half.
- Slice the ginger, and add it with the beef tendons, konnyaku, daikon radish, and all of the ● ingredients into a pressure cooker.
- Bring the pressure cooker up to pressure, then simmer for 20 minutes.
- When the pressure gauge drops, open the lid and simmer over medium heat until the liquid is reduced by half.
- To serve, sprinkle on some chopped green onions (not listed in the ingredients), and shichimi spice to taste.
Add your chopped ginger and grated daikon to the pot, simmer gently for a few minutes until everything is nice and soft. Next, add your stock, vinegar, and soy sauce. I tear up the konnyaku with my hands to allow the flavors to be absorbed easily. 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.
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