15/07/2020 09:53

Now You Can Have Your Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso

by Peter Massey


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Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso
Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso

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We hope you got insight 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 achieve it.

The ingredients needed to cook Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso:
  1. Provide 200 grams Beef tendons
  2. Use 1/2 Daikon radish
  3. Take 1 block Konnyaku
  4. Get 1 piece Ginger
  5. Use 3 tbsp ● Miso
  6. Provide 2 tbsp ● Sugar
  7. Prepare 2 tbsp ● Mirin
  8. Provide 300 ml ● Dashi stock
  9. Get 1 tbsp ● Soy sauce
  10. Prepare 2 tbsp ● Sake
Instructions to make Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso:
  1. Parboil the beef tendons and skim off the scum. Parboil the konnyaku as well.
  2. Chop the tendons and konnyaku into bite-sized pieces. Slice the daikon radish into 1- to 2-cm thick slices, and cut in half.
  3. Slice the ginger, and add it with the beef tendons, konnyaku, daikon radish, and all of the ● ingredients into a pressure cooker.
  4. Bring the pressure cooker up to pressure, then simmer for 20 minutes.
  5. When the pressure gauge drops, open the lid and simmer over medium heat until the liquid is reduced by half.
  6. To serve, sprinkle on some chopped green onions (not listed in the ingredients), and shichimi spice to taste.

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