Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, made in a pressure cooker: sweet and salty beef tendon and root vegetable stew with soy sauce flavor. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook made in a pressure cooker: sweet and salty beef tendon and root vegetable stew with soy sauce flavor using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor:
- Prepare 300 grams Beef tendons (prepped)
- Take 10 cm Daikon radish
- Get 1 large of both Carrots, burdock root
- Prepare 2 stalks The white part of a Japanese leek
- Prepare 150 ml A. Water (or the soup that was used to boil the tendons)
- Get 80 ml Soy sauce
- Get 50 ml Sake
- Take 5 tbsp Sugar
- Make ready 1 and 1/2 tablespoon Mirin
- Make ready 1 tbsp Honey
- Prepare 2 tsp Rice vinegar
- Get 2 cloves/pieces of each Ginger and garlic (thinly sliced)
- Prepare 2 peppers Takanotsume (optional) 5x10 cm Kombu (thinly sliced)
Steps to make Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor:
- Prepare the tendons.
- Boil A in a pressure cooker (you can use the meat broth with the fat skimmed out for the water in A).
- Peel the skins of the daikon radishes and carrots, quarter into 2 cm slices. Scrape the skin off of the burdock root, cut into diagonals, and soak in water to remove the astringency. Slice the white leaks diagonally.
- Add Step 2 to Step 3 along with the meat tendons from Step 1, and boil. Once the pressure cooker needle has risen, cook for 10 minutes, and let it depressurize naturally.
- If you have time, then remove the hardened white fat from the surface after it has cooled.
- Heat it again over a strong heat for about 10 minutes, and boil down the broth while gently stirring. Top with sliced leeks, and it is done.
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