Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, doteyaki - beef tendons and daikon radish simmered with miso. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. 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.
The ingredients needed to make Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso:
- Get 200 grams Beef tendons
- Make ready 1/2 Daikon radish
- Take 1 block Konnyaku
- Get 1 piece Ginger
- Get 3 tbsp ● Miso
- Get 2 tbsp ● Sugar
- Prepare 2 tbsp ● Mirin
- Get 300 ml ● Dashi stock
- Take 1 tbsp ● Soy sauce
- Make ready 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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