Simple Way to Make Speedy Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso
Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Favorite Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can have Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso using 10 ingredients and 6 steps. Here is how you can achieve it.
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
Ingredients and spices that need to be Get to make Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso:
- 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
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.
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